by Franco Aliberti


  • 1 Pack of ZuppamiXlegumi and Buckwheat
  • 2 Bay leaves
  • 5g Fresh ginger
  • 1 Carrot
  • 4 Fresh button mushrooms
  • 12 French beans
  • the Juice of half a lemon
  • Parsley
  • Chilli pepper


  • Cook ZuppamiXlegumi as indicated on the pack until firm. Drain and place on a plate.
  • Bring half a litre of water to the boil with the fresh ginger and bay leaves.
  • Finely slice the carrots, fresh mushrooms and French beans.
  • Now cook the ingredients in the water flavoured with the ginger and bay leaves in this order: first the French beans, then the carrots and the mushrooms. Drain and serve on the plate on which you have already poured ZuppamiXlegumi.
  • Add the lemon juice, parsley and chilli pepper to the flavoured water and pour on the plate.

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.