by Franco Aliberti


  • 1 Pack of ZuppamiXlegumi and Spelt
  • 150g Leeks
  • 150g Apples
  • 320g Artichokes
  • Dill
  • Ground black pepper
  • Thyme
  • Extra virgin olive oil


  • Cook ZuppamiXlegumi as indicated on the pack. In the meantime, slice the leek and let it stew in a pot with about half a litre of water.
  • Clean the artichoke hearts, cut them and add them to the leeks with some thyme. Make sure everything is covered with the leek broth and simmer for 10 minutes.
  • Remove the apple core, dice it and add it to the rest of the ingredients in the pot. Now also add the cooked and drained ZuppamiXlegumi, 
add salt to taste and simmer for another 3 minutes.
  • Serve with oil, thyme and pepper.

Born in Scafati (Sa) in 1985, I started very early to "have my fingers in many pies", thanks to the passion for cooking and pastry that my mother tried to convey to me since I was a child.
Nowadays, I like to apply my Pastry Chef vision to all the recipes, since I believe everything should have millimetric precision, to be perfectly replicable at any time and for everyone.
Throughout my career I was indeed lucky as I had the pleasure to work with the best chefs, from Bottura to Marchesi, from Alajmo to Ducasse.
I am currently at La Preséf de La Fiorida restaurant in Mantello, Sondrio.