Start by adding a glug and a half of olive oil to the bottom of your soup pot, or just enough to lightly cover the bottom, and start heating gently. Add the lightly crushed whole garlic cloves and cook to caramelize lightly. In a separate pot heat the unsalted chicken stock to a boil. To the soup pot add the chopped capocollo and brown, rendering out the good fat and flavor from the meat. Next, add the chopped rosemary and tomato paste. Cook until it too begins to caramelize; about ten minutes. Pour in the drained and rinsed chickpeas along with the ditalini pasta. Mix to combine and coat with the tomato and oil. Pour in the boiling chicken stock, stir and cover the pot. Lightly simmer for fifteen minutes or until the pasta is cooked and the chickpeas are tender. Taste for seasoning and add “Cook’s Line” Seasoning or your own salt and pepper to taste. When ready to serve, ladle into an individual soup bowl or pasta bowls. Add shaved or grated pecorino on top. Serve with grilled bread and a drizzle of good quality extra virgin olive oil.