Handmade pastas: tagliatelle – tagliolini – tortelloni – tortellini – pappardelle maltagliati -strozzapreti – strichetti (bowties) -garganelli – gnocchi (potato dumplings) – ravioli – cappelletti – rotolo (pasta roll) -lasagne

Sauces: stock brodo – bechamel sauce – rabbit ragu – ragu bolognese – sausage ragu (bolognese ragu di salsiccia) – clams – mussels – shellfish-inkfish -calamari – octopus – marinara

Soups: leek and potatoes – onion-black beans (pasta e fagioli) – white beans – chickpeas -Mixed Seafood Soup (Brodetto),

Risotto: sausages – artichokes – asparagus – radicchio – according to the season.

Main courses: Chicken Cacciatora – Cotoletta Bolognese- Bolognese Cutlet – Vegetable Pie – Friggione – Lamb Ragu – Meat Balls-Polpette – Pork Ribs and Sausages Stew Spuntature e Salsiccie in umido – Pork Sirloin in Milk Sauce Lombo al latte – Vegetables Flan – Veal Stew (Spezzatino) -Rabbit With Artichokes- Lamb With Swiss Chard-Polpette – Stuffed Chicken- Rabbit/Chicken Porchetta – Fennel Sformato – Stuffed Calamari – Baked Seafood – Cartoccio – Acquapazza, Roasted Seafood – Seafood Stir-Fry

Bread: Pane – Panini – Stuffed panini – Grissini – Focaccia with different servings- Pizza with different seasonings

Tarts / Desserts: Panna Cotta -Tiramisu – Zuppa Inglese-Creme Caramel – Pan Di Spagna – Crostata