For the "Sagne" pasta
Base: add a generous dose of Intini "BIO" extra virgin olive oil and the crushed garlic cloves with a pinch of chilli to the pan. Toss the lard, fennel salame and grated lemon rind with a pinch of salt to prepare a fragrant mixture blended in the pan with a little rosemary. then also add one slice of cheek bacon cut into thin strips. Brown the ingredients and when the bacon begins to gleam, add the chickpeas and salt as required. Turn up the heat: as soon as the chickpeas begin to crackle, add a ladle of boiling broth; leave to soak for a while, sprinkle with a little white wine, add two more ladles of broth and leave to evaporate. Continue cooking over low heat, covering with the lid.
Prepare the Sagne pasta by mixing the flour, water and a little white wine until a smooth, soft dough is obtained. Use a rolling pin to roll out the dough and then cut into wide strips. Place the pasta strips in a pot with boiling salted water. As soon as the sagne pasta changes colour, drain and add to the pan with the dark sauce prepared beforehand; mix everything well, add another dash of Intini BIO extra virgin olive oil and ... serve at table!