1. Make a base of celery, carrot, onion and guanciale.
2. Pour in lentils, add bay leaf and vegetable stock and cook until lentils are cooked (soak in water for 30 minutes if necessary before cooking).
3. Bake the chestnuts in the oven at 180 degrees after carving or boil them, then clean them and toast the sesame in a pan.
4. Finish the dish by placing the soup, raw Extra Virgin Olive Oil and sesame.