by Franco Aliberti


  • 1 Pack of ZuppamiXlegumi and Buckwheat
  • Half a savoy cabbage
  • An Orange
  • Half an onion
  • 4 Black cabbage leaves
  • Sage
  • Salt
  • Ground black pepper
  • Extra virgin olive oil


  • Cook ZuppamiXlegumi as indicated on the pack.
  • Add the chopped cabbage about 10 minutes before it is cooked and finish cooking.
  • Drain and toss in a pan with the oil, onion and sage, which were browned earlier.
  • Add salt and pepper to taste.
  • Serve in the plate with black cabbage leaves cooked in water and grated orange.

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.