Mix the flour with the eggs for about 15 minutes and let the dough rest in the refrigerator for half an hour before using it. Roll your dough into a thin sheet of pasta and then cut it into small rounds (lasagnette) using a cup. These will then be cooked into boiling water for 15 min., drained, and dried. Meanwhile, skin the potatoes and put them to boil, julienne the radicchio and brown it in a skillet with garlic-lavored oil for about 10 minutes, adding 2 tablespoons of sugar cane and the balsamic vinegar. Once the potatoes and radicchio are cooked, we can start preparing the lasagna. Place the radicchio on top of a lasagnetta, then add a layer of mashed potatoes using a potato masher and top it with a slice of sweet gorgonzola. Brush a lasagnetta with garlic-lavored oil and place it on top of the illing, then add a second layer of illing as above. Place a third lasagnetta on top of the second layer and cover it with grated cheese. Then bake the lasagnette at 180 degrees to let the cheese melt until it becomes golden-brown. Meanwhile, melt the sweet gorgonzola in a double boiler until you get a gorgonzola fondue. After removing the lasagnette from the oven, place them on a plate and pour the fondue all over them. Garnish with long leaves of radicchio, radicchio sprouts, and pomegranate seeds.