1) Using a 15 cm diameter pastry cutter, cup the pinsas and cut out 4 discs; sprinkle with extra virgin olive oil, and bake for 5 minutes at 180°C in a preheated ventilated oven.
2) In a plate, place a disc of pinsa in the center; cut the figs into slices and place them on top of the pinsa; then add about 25g of gorgonzola cheese (4-5 pieces), 4 pecans, and sprinkle with ground coffee.
3) Decorate with the sprouts, add a drizzle of evo oil, black salt flakes, a quenelle of fig sorbet.
4) Finish with a drizzle of black truffle honey.
