In a large pan brown the diced apples in oil and garlic, without depriving them of the peel, over a gentle heat; add salt and a sprinkling of pepper, cover and cook for 5 minutes. Turn off and keep warm. In a separate saucepan, brown the shallot for a long time and at a very low flame, add the black ground pork from Caserta and stir continuously to keep the meat grainy; add salt and add a pinch of chopped lavender. At this point add the apples, mix and pour the grappa. Rotate the pan and flambé. Turn off and keep warm, covered, to preserve the softness of the meat. In a terracotta pan brown the finely chopped onion in the oil, add the tomato can, salt and cook covered for 10 minutes. Meanwhile, cook the conchiglioni striped in plenty of salted water, drain, pour into a pan and add a little 'oil to prevent sticking. Add the diced mozzarella to the meat and apple mixture and fill the conchiglioni; place them aligned in a baking dish. Fry for about ten minutes, just long enough for the mozzarella to melt and blend with the rest of the ingredients; serve the conchiglioni, laying them on a mirror of yellow tomato sauce, arranging them in a radial pattern and sprinkling them with the sauce released during the gratin.