In a large bowl put the eggplant and the tomatoes cut into pieces, the courgettes cut into pieces, the carrot finely minced. In a large saucepan, put 6 tablespoons of extra virgin olive oil, the clove of garlic finely minced, the chopped onion and the chilli coarsely shredded, then warm up for 3 minutes over low heat. Add the diced vegetables, and let it cook over low heat for at least 20 minutes (add half glass of hot water or some tablespoons of extra virgin olive oil if too dry), then add some fine sea salt to taste.

In the meantime, in another bowl, pour 2 tablespoons of extra virgin  olive oil, the whole farro cous cous, and half teaspoon of fine sea salt, then stir while pouring the hot water. Cover and let it rest for 3 minutes. Finally, add another tablespoon of extra virgin  olive oil, stir again and warm it up in a saucepan, over low heat, for 1 minute. In a bowl, combine the vegetables with the whole farro cous cous and serve it up. Garnish with some basil leaves.

In a large bowl put the smoked ham cut into stripes and the tomatoes cut into pieces.
In a large saucepan, put 6 tablespoons of extra virgin olive oil, the clove of garlic finely minced, the chopped onion, then warm up for 3 minutes over low heat. Add the diced mushrooms, and let it cook over low heat for at least 20 minutes (add half glass of hot water or white wine if too dry), then add some fine sea salt to taste.

In the meantime, in another bowl, pour 2 tablespoons of extra virgin  olive oil, the whole farro cous cous, and half teaspoon of fine sea salt, then stir while pouring the hot water. Cover and let it rest for 3 minutes. Finally, add another tablespoon of extra virgin  olive oil, stir again and warm it up in a saucepan, over low heat, for 1 minute. In a bowl, combine the smoked ham, the tomatoes, the mushrooms with the whole farro cous cous, then stir and serve it up.

Prepare 400ml of vegetable broth. In a saucepan put 400ml of water, 1 onion, 1 carrot, the half celery stalk, the cinnamon, 1 teaspoon of fine sea salt, and the cloves, then  bring to the boil and let it cook for at least 20 minutes. In another bowl, pour 2 tablespoons of extra virgin  olive oil, the whole farro cous cous, and half teaspoon of fine sea salt, then stir while pouring the hot broth you prepared. Cover and let it rest for 3 minutes.

Finally, add another tablespoon of extra virgin  olive oil, stir again and warm it up in a saucepan, over low heat, for 1 minute. In a salad bowl combine the farro cous cous, the tuna fish, the lemon juice, the pickles coarsely chopped , the tomatoes and the chilli pepper cut into pieces, 7 tablespoons of extra virgin olive oil, then stir and season with some fine sea salt to taste.

In a large bowl, pour 2 tablespoons of extra virgin  olive oil, the whole farro cous cous, and half teaspoon of fine sea salt, then stir while pouring the hot broth you prepared. Cover and let it rest for 3 minutes. Finally, add another tablespoon of extra virgin  olive oil, stir again and warm it up in a saucepan, over low heat, for 1 minute.Wash the zucchini flowers and the courgettes.

In a saucepan, warm up a bit of extra virgin olive oil, then add the onions finely diced, the courgettes cut into pieces, the zucchini flowers, ½  teaspoon of fine sea salt and let it cook for 10 minutes over low heat, covered. Add the white wine and let it evaporate, then add the tomatoes cut into pieces and let it cook for 10 minutes. Finally, add the whole farro cous cous, stir and serve in a salad bowl.