Antipasti misti

The figs: bring the figs with the wine, honey and the cinnamon stick gently to the boil and cook for 1 minute. Turn off the heat source and let the figs in the wine cool down and marinate for 1 hour. Serve 2 figs per person with a piece of cheese and a dash of marinade.

The bean salad: fry the pancetta crispy in 1 tablespoon of oil. Add the celery sticks to the pancetta and cook for 1 minute. Add the beans and garlic and leave to heat for another minute. Put everything in a bowl and add the parsley, celery, balsamic vinegar and 2 tablespoons of olive oil. Season with salt and pepper. Heat the rest of the oil in the same pan and fry the bread crumbs until golden on medium to high. Sprinkle the salad and serve lukewarm.

The sage: whisk the water through the flower. Beat half of the egg through to a nice smooth batter. Add salt and pepper. Heat the oil in a wok or skillet. Pass the sage leaves (or 2 basil leaves at once) through the batter and let slip into the oil. Fry the sage leaves very light golden brown. Remove them from the oil and drain on kitchen paper. Sprinkle with salt and serve warm.