It’s a pleasure to dedicate this format to Marco Fadiga, the courageous, eclectic chef whose restaurant in Bologna has its first Michelin star, and who is now the owner of the avant-garde Marco Fadiga Bistrot.

I dedicate it to him because he created a very simple yet ingenious recipe: tubetti di farro served cold with cherry tomatoes, fresh fava beans, a julienne of English bacon and cream of Parmigiano.

Where is the genius? He served the dish to 200 persons at a gala dinner at Bologna’s Teatro Arena del Sole in glass jars like those grandma used for preserves.