For the rice, peel the potatoes and cut them first into slices, then into strands and finally into cubes until they are as close to grains of rice as possible. Rinse in cold water removing the starch; drain and dry the potato grains. Pour them into a nonstick saucepan and cook over high heat with the butter and Antiche Trame oil.

For the fondue, bring cream, milk and butter to a boil; continue by adding the Trentingrana and Fossa di Cavalese cheese. Season with salt and pepper and, using an immersion blender, emulsify until smooth.

Serve the potato rice by placing it in the center of a fondue bowl with the help of a pastry cup, pour the fondue around it, and finally sprinkle with truffle shavings.

LAND OF CHICKPEAS, OLIVES, CHOCOLATE AND CHILI PEPPERS

For the chickpea mousse, soak the chickpeas overnight and then cook them in boiling water for about an hour. Blend 300 g of chickpeas with 150 g of cooking water with an immersion blender until smooth. Place the cream, egg yolk, sugar, and vanilla bean in a saucepan and bring to 82°; steep the vanilla bean. Create a chickpea puree and add it to the mixture along with the isinglass, mascarpone and salt. Sift to remove the vanilla bean and any chickpea lumps. When the mixture has reached about 25°, gently incorporate the cream. Place everything in a siphon.

For the cocoa dacquoise, whisk the powdered sugar with the hazelnut flour and sift together all the dry ingredients. Then incorporate the beaten egg whites and spread the mixture into a baking pan lined with baking paper. Bake at 170° with the valve closed for about 12 to 15 minutes. When cold, whisk to make crumbs.
For the streusel, place all ingredients in the planetary mixer and mix briefly to make a smooth mixture. Spread on a silpat and bake at 145° for 15 minutes. Let cool to room temperature.

For the olive powder, blanch taggiasca olives in water and cool. Repeat the pro- cessing 3 times. Dry them well and dry them at 70°, then pulverize them.

Place the chickpea mousse at the base of the plate, add a pinch of olive powder and top with the crumbled dacquoise and streusel. Finish by garnishing with 6 parsley sprouts and the chili crumbs.

LAMON BEAN AND POTATO SOUP, SNAILS, MOUNTAIN EGGS, PUFFED PASTA AND BLACK TRUFFLE

For the bean mousse, rehydrate the beans in water overnight and drain them. In a saucepan bring them to a boil and cook them for about an hour. Then let them cool in their own water. Take half of the beans, drain them and put them to dry at 70°; then pulverize them. Wash, peel and chop potatoes and cook them in boiling water. Drain them and put them in a thermally heated blender with the remaining beans, half the cream, water, and salt and bring to 80°. In a small saucepan, bring the rest of the cream, butter and agar-agar to a boil; then add to the potatoes. Blend for 2 minutes, keeping the temperature at 80°. Add the apple cider vinegar and strain through a fine-mesh strainer. Place in a siphon and keep at 60° before use.

Drain the snails and remove the tops, then cut them into 3 pieces. In a saucepan, melt 250 g butter, add chopped garlic and parsley, curry and toast lightly. Add the snails, deglaze with Brandy, cover, and simmer. Season with salt and pepper and, finally, add the rest of the cold butter cut into cubes. Before using them, let them rest 24 hours.

For the pork chips, starting with cold water, boil the pork rind in salted water for at least one hour. Drain, cool, and repeat 2 times in cold water. Let it dry at a temperature of 45 ̊ for 48 hours until completely dehydrated. Fry it in hot oil at 200 ̊. Cook the pasta for 15 minutes and let it cool uncovered in its water. When it has reached rehydration, drain it and dry it on a cloth. Let it dry at a temperature of 45 ̊ for 48 hours until completely dried. Fry it in hot oil at 200 ̊.

Place the eggs in a bain-marie at 65 ̊ for 25 minutes. Store in the refrigerator and, when serving, regenerate in water at 60 ̊ for 4 minutes.

At the base of the plate lay the cooked egg; season with salt, Antiche Trame extra virgin olive oil and cover with the bean and potato mousse. Arrange on it 7 pieces of puffed dough, 7 pieces of pork rind, 6 pieces of snails and a spoonful of veal stock. Sprinkle with bean powder and finish with grated truffle and Antiche Trame extra virgin olive oil.