In order to make the risotto, start by taking the radicchio, remove the part of the stem, the hardest one, and cut the Leaves into strips 1 cm thick, then wash them. Then take the speck and cut it into thin slices of half a centimetre. Start by stirring it in a pan with a drizzle of olive oil, then drain it with the help of a skimmer and keep it aside. In the same pan add the finely chopped shallots and let it wither, then add the radicchio, blend with half a glass of red wine and continue cooking for a few minutes, then turn off the heat and let cool.

Start now the preparation of the actual risotto.Melt a knob of butter in a pot with a thick bottom and high edges, then add the chopped shallot and let it brown. Then add the rice and let it toast well. Add the white wine and let the alcohol evaporate, then add the radicchio and start cooking. Pour one ladle of broth at a time and continue to stir gently, so that the rice does not stick to the bottom and that the cooking is homogeneous.

When the rice is almost cooked, remove the pot from the heat and add a knob of butter, a little grain and two tablespoons of gorgonzola. Mix gently then cover the pot with a lid and let it rest for two minutes.

Serve the risotto with the crispy speck on top in a deep dish and enjoy this tasty dish, rich in autumn scents and flavours perfect to celebrate the beginning of the cold season. If you want, you can add some orange peels as an additional seal!

To create the pumpkin and carrot soup, you can start by cleaning the pumpkin. Using a knife, remove the skin, then divide it in half and with a spoon take the seeds inside. Cut the pumpkin first into slices and then into cubes, resulting in about 850 g. Pass the peeled carrots and cut them into thick slices about 1.5 cm.

Prepare the bunch of herbs by tying sage, thyme and rosemary with a piece of string. Cut the shallot into slices and transfer them into a pan where you have already poured the oil. Add the aromatic herbs and let everything brown over a low flame for about 10 minutes.

Then remove the aromatic sprig and add both the pumpkin and carrots. Adjust the salt and let it cook together and stir occasionally for 5 minutes. Pour in the water, cover with a lid and leave to cook for about 40 minutes. In the meantime, toast the pumpkin seeds too: transfer them to an oven dish and bake at 190° until they are well browned, then set aside for about 15 minutes.

As soon as both pumpkin and carrot are cooked, turn off the heat and blend everything with an immersion mixer until you get a smooth and homogeneous cream. Serve the soup and garnish the dish with a spoonful of sour cream, pumpkin seeds and a pinch of black pepper. Taste your velvety carrot and pumpkin soup while it is still hot.

Cut the onion finely and brown it in a pan with 50 grams of butter. Cut the walnuts finely and add them to the onion. Keep a spoonful aside. Toast them for a few minutes.

As soon as the onion starts to brown, add the rice and toast it for 5 minutes, until it becomes transparent. Add the milk and the nutmeg, mix and soak up the milk.

Cover the rice with just enough vegetable broth, put a lid on the pan and cook for 25 minutes on low heat. When the rice will be ready, turn off the gas and stir in the remaining butter and in the grated Goat Granetta. Garnish with the walnuts that you have kept aside.

The risotto with walnuts is ready to be served to your guests.

Bring a pot of water to the boil. Add very little coarse salt, as Fiore sardo is already salty.

Cook the spaghetti.

Meanwhile, place a non-stick pan on a low heat. Take the pepper mill and insert the black peppercorns. Grind the black pepper directly in the pan for about 1 minute. Add the extra virgin olive oil.

Mix the content of the pan well by moving it with the handle.

When the spaghetti are al dente, use a spaghetti ladle to drain them from the water and put them in the pan with oil and ground pepper.

With a ladle, add the cooking water of the pasta to the pan with the sauce and spaghetti al dente.

Grate the Fiore sardo and add it to the pan, a handful at a time.

Move the pan, always holding it by the handle, to mix all the content.

Gently pan-fry the ingredients so that the grated Fiore sardo binds well with the pasta.

Grate plenty of black pepper on the bottom of the plate where you will serve the pasta. Place the spaghetti on top and use a spoon to scoop up the cream that has formed in the pan.

Pour it over the spaghetti.

Add more Fiore sardo as a final touch, a little more pepper and serve piping hot.