3 kg scampi 1 kg squids 200 g clams 300 g soles chopped parsley 2 squeezed lemons 1 glass olive oil salt. For the green sauce: parsley tuna alici capers pickled peppers garlic cloves vinegar Boil the scampi, and aside, the squids, the clams and the soles. Season with oil and lemon. Mix the herbs and spices with the other ingredients and oil; while mixing add salt and vinegar.

400 g spaghetti 3 scampi 1 kg clams ½ glass olive oil 1 garlic clove chopped parsley salt 1 red hot pepper (optional).
Rinse and open the clams, take out the inner part and remove the cooking water. Clean 3 scampi and split them into two parts longwise. Heat oil and garlic, then toss the clams with their sauce and scampi. Cook on a high burner and add in the end (if you wish) the red hot pepper into pieces. Aside cook the spaghetti in salty water, afterwards add the clams and scampi over the spaghetti.

10 eggs to prepare the "scrippelle" (see recipe "Scrippelle 'mbusse") 200 g minced beef 1 kg peeled tomatoes olive oil 2 – 3 fried, sliced and breaded artichokes ( or a handful of spinach or peas) 3 mozzarellas 3 hard - boiled eggs chopped into pieces 100 g grated parmesan cheese onion milk salt Grease a casserole with butter and cover it with the "scrippelle" making sure that parts of them hang over the edge of the casserole. Add on every layer a little bit of tomato sauce, some pieces of artichokes, some chopped mozzarella, some flakes of butter, some hard – boiled eggs and a handful of parmesan. Repeat the sequence until you finish the ingredients.
Finally, fold the parts of the "scrippelle" that are over the edge and cover the whole with another two; spread some tomato sauce over and sprinkle some parmesan.
Cook in pre - heated oven at a moderate temperature for about 90 minutes.

1 egg per person 2 tbsp flour per egg 1 glass water per egg.
Stock: muscle beef turkey wing celery 1 carrot ½ onion parmesan cheese In a bowl mix egg and flour diluting with water (or milk) in the abovementioned doses.
Place on the burner an artistic pan, greased with a bit of lard or oil, when it is hot pour with a ladle some of the mix, trying to cover the whole bottom surface; wait for it to harden a little and flip the scrippella. The scrippelle must be cooked on a slow burner. Cook the stock for about 2 hours, then pour it all in a strainer. To serve place 3 – 4 rolled scrippelle in a bowl and pour some hot stock. If you wish you may add some parmesan cheese.

1 mixed offal of lamb (heart, liver and gut) one glass and a half water and wine marjoram fresh garlic and onion some lettuce leaves parsley and hot pepper flour and vinegar.
Open the guts longwise, rinse them carefully. When they reach a light colour rinse them with water and vinegar. Chop the offal into pieces, rinse it and drain it after putting salt together with the guts. Take a lettuce leaf, put 3 – 4 pieces of offal to which you must add onion, parsley and garlic. Roll it and tie it with a gut. As you repeat the sequence let them drain and afterwards cook them in oil only. Once the "mazzarelle" begin to fry (after oil and water have been absorbed), add a half glass of water and wine, let it absorb it and then add the second half. Repeat the procedure again. If you wish, you may add some pieces of tomato. Important: to clean the guts well, you should toss them in some flour and repeat the procedure again.

1 lamb thigh 5 eggs 1 glass brut white wine 50 g goat cheese olive oil soft part of bread 1 lemon garlic, pepper, rosemary salt.
Take away the bones and chop it into small pieces. Cook the meat with garlic and rosemary; when the meat has turned a little brown, add some white wine and let it cook until it is ready. Remove the rosemary, beat the eggs with the grated goat cheese, lemon juice and add salt. Pour the egg mix over the lamb and let it cook with the lid until the eggs harden.

1,5 kg fish of the following type: cod, red mullets, soles, ghiozzi, smooth hound, white skate, squids or cuttlefish, scorpion fish, weavers, star gazers, prawns, magnosas, fish grown near the rocks 1,25 kg tomatoes 1/5 l olive oil ½ pepper long and thin 2 garlic cloves and parsley, chop together (the amount of parsley should be double than that of garlic) hot pepper (your choice) salt.
Carefully clean the fish. Cook the tomato and the vegetables in a pan, gradually add the fish beginning from the crustaceans (except the prawns) and the molluscs (except the little squids that will be added in the end); then add the middle - sized fish (ghiozzi, soles, white skate, star gazers) and finally the cod and the red mullets. The cooking must continue for about 15 minutes, closed lid without stirring; to avoid it from sticking on the bottom, take it off from the burner once in a while and slightly shake it.

5 soles 40 black olives 120g water 1 lemon 1 garlic clove 2 tbsp olive oil parsley salt Remove the skin (whether it is white or black) from the soles; cook them in a large pan with oil, water, lemon juice of half lemon, chopped garlic and parsley. Add pinch of salt and cook slowly. 3 minutes before it is cooked, add black olives and 4 slices of lemon. Garnish with lemon slices.

1 egg 1 tbsp sugar 1 tbsp olive oil ½ glass white wine aniseeds flour necessary for a dough not too hard and not too soft.
Mix egg with sugar, oil, flour and aniseeds. Add wine and work the dough for a bit. Same as the gnocchi, cut the dough into dumplings and place them in the pre – heated pan (covered with the lid, they must be kept on the burner for a little bit and stirred quickly, so that the “neola” doesn't become brown and stays white).

Doses for the stuffing: 1 jar of cherry jam one square and a half dark chocolate 50 g sweet almonds 1 small glass rum 1 small glass anisette ½ espresso cup black coffee Peel, toast and chop the almonds. Grate the chocolate and mix it with the almonds, with the liquors and with the jam (the dough must be thicker than a cream and you can harden it by adding some crushed biscuits). The stuffing of these "neole" can also be replaced by egg cream, chocolate cream or other, depending on the baker's imagination and experience.