BEING A CHEF

This cookbook comprises menus chefs carefully plan so as to make everyone

appreciate and spread them abroad, from appetizers to main courses, from
side courses to desserts including pizzas, too. Being a chef is not an easy task
because of different reasons, creativity in particular, since cuisine itself has
deeply changed during the last years, so conditioning quality. Cuisine is an
art, a mission, not a trade phenomenon as someone recently argued on mass
media, that is why the proliferation of TV shows based on it aims at its
diffusion everywhere, not at pure entertainment despite the fact that cooking
shows are present in listings. Audiences do watch what they feel useful to
their cultural background, that is, something filling all the empty spaces with
information about a complex but charming world.

Teaching ESP at both schools and universities gave me the opportunity to

experience practical language usage in concrete fields such as cuisine, that is,
a whole of terms we sometimes ignore till we perceive their presence in our
lifetime. And a strong lexical background lies behind recipes and menus in
this case, so comprising micro languages and filtering them all by means of a
powerful instrument called everyday practice. The outcome of a dish abroad
depends very much on its understanding, so paving the way to a long list of
reinterpretations during the decades. For instance, bread is made of grain,
yeast, water and salt, but someone may add oil, butter, fennel etc. to make it
more tasteful, or knead it without yeast according to an old tradition. And this
practice still exists because of a process called perpetuation, both written and
oral, followed by generations of food makers from everywhere. They all gave
their own versions of recipes by increasing the number of ingredients, or
using different methods to get them. This scientific approach marks the birth
of menus strongly, and conditions the choice of dishes to propose on special
occasions for instance.

Special thanks go to all my colleagues teaching their own pupils how to issue
original dishes by combining ingredients wisely, so rejuvenating cuisine all the
time and bringing a gust of novelty in their job. They know everything about
cooking techniques, and try to convey them all to their pupils with patience
as teachers are professional figures declaring something. That is why menus
turn out to be works of art somehow, not merely a multiple choice of dishes
and prices filling our life with pleasure. Enjoy our reading!

F. S.
 D'ANNUNZIO TEACHES

Rice savored with truffle

Raw grilled meat

Veal steak

Eggs, fish and game

Spicy salami and cacio cheese

Fruit salad (tangerine, grapes, bananas, peaches, strawberries and oranges)

watered with liquor (water, lemon drops and sugar)

Lemon sorbet

Chocolate pralines

Pie made of almond and potato flour, orange and lemon zest, semolina,
eggs, cane or castor sugar, melted chocolate and boiled sweet corn

Still water

Tea or coffee with milk

French wines and liquors

GOLDEN DUCHIES (EMILIA IN MY HEART)

Parmesan cheese served with marmalade and pickled vegetables

Parmesan raw ham (pig meat and salt), salamis and sausages (with spices)

Pork shoulder baked with herbs

Raw horse meat dressed with oil, vinegar, salt, sage and wild oregano

Noodles dressed with either tomato sauce or mushrooms

Bread dumplings with beans

Potato and spinach dumplings with cream and tomato sauce

Fresh pasta based on eggs, filled with ricotta cheese, spinach, pumpkins or
veal meat, stirred in butter, grated cheese, mushrooms, ragout

Rice cooked with butter, grated Parmesan cheese and pepper

Dried pasta dressed with tomato sauce and butter

Veal shanks with garden peas

Beef fillet dressed with Parmesan raw ham slices and crumbled Parmesan
cheese

Fried eggplants with tomato sauce, grated cheese and cream

Pork cutlet baked with tomato sauce and scrambled Parmesan cheese

Pork cheeks cooked with cornflour and pore mushrooms

Pork hoofs boiled to remove grease at first, then cooked along with lentils

Crumbled cake made of eggs, sugar, butter, milk and vanilla

Unleavened pie covered by icing sugar and filled with mixed marmalade
(pear, apple, pine nuts, fruit jelly and almonds)

Sauce based on pears, white watermelon, pumpkin, quince, lemon, mustard

and sugar

ITALIAN GRAFFITI

Pasta dressed with mussels, creamy cheese, small tomatoes, lemon, sheep
cheese, broccoli, chickpea cream, yellow peppers, crunchy pumpkin flowers,
turnip peaks, anchovies, olives and capers.

Rice with turmeric, creamy cheese, sausages, small broccoli, basil, tomato
and cucumber.
Omelet made of eggs, smashed potatoes, pepper and salt.

Potatoes roasted under ash, then peeled, cut into two parts with the help of
either a fork or a knife, and eventually dressed with oil and salt.

Grain flour knead to get a loaf – like shape, then dressed with mushrooms,
cheese, butter, poultry, game, tomato sauce, sausages, vegetables, truffle,
cattle, ragout.

Pizza got from wheat flour, salt, hot water, oil and yeast.

Cake made of pears and grapefruit jelly.

ROSSINI AT WORK

Pasta cooked with truffle

Raw veal fillet covered with duck liver and truffle

Turkey dressed with truffle

Salad made of mustard, lemon, pepper, salt, olive oil and truffle

SAVOY STYLE

Truffle and corn flour

Bread sticks

Rice baked with buffalo butter and pore mushrooms

Anchovies and garlic cooked along with butter and then dipped in bread

Chocolate and hazelnut biscuits

Sponge covered by puffs, strawberries, whipped and custard cream

Sparkling white wine

PIZZA PARTY

ADAGIO = fresh mushrooms, prawns

AKIHITO = tuna, artichokes

ALBANO = fresh tomatoes, basil leaves, mozzarella cheese, fennel seeds,

green olives, extra virgin olive oil

ALDE = salmon, cod, sole, pore mushrooms

ALDO = creamy goat cheese, cherry tomatoes, mixed mushrooms

AMANDA = prawns in pink sauce, green salad

AMBROSE = pore mushrooms, sausages, saffron, grated Parmesan cheese

ANGEL = eggplants, zucchini, peppers, onion

ANNA RITA = eggs (white and yolk), York ham, chives, mushrooms, olives,
mixed peppers (green, red and yellow)

ARI = mixed seafood, tuna, black olives, mushrooms, prawns

ARIEL = seafood, crustaceans, mollusks

ARTIST = bacon, smoked salamis, mozzarella cheese, York ham

BALDIOS = seafood, mixed greens, mushrooms

BARI = mozzarella cheese, tomato sauce, spicy ricotta cheese, rocket leaves,
raw fish and cherry tomatoes

BISMARK = eggs, Parmesan ham

BOMB = York ham, mushrooms, artichokes, sausages, spicy salamis, olives,

eggs, frankfurters, onions, Swiss cheese, spicy cream

BORG = black olives, spicy salamis, onion

 CHANTY = fresh tomatoes, brie cheese, bacon, mozzarella cheese, corn and
rocket leaves

CRAZY = sausage, Gorgonzola cheese, onion, Parmesan ham

CREMONA = mustard, nougat

DANGUARD = artichokes, mushrooms, leeks, tomato sauce, lettuce, carrots,

cress and corn

DEBORAH = Prague ham, Parmesan cheese, pore mushrooms

DOMITIAN = pore mushrooms, sausages, Parmesan cheese

EAST = tomato sauce, mozzarella cheese, York ham

EDDY = game, poultry

EMIL = creamy goat cheese, mixed greens, tuna sauce, mashed potatoes

EMPRESS = tomato slices, rocket leaves, mozzarella cheese, mushrooms

ETNA = olives, anchovies, capers, oregano, basil

FALAFEL = balls made of chickpeas and ground vegetables, lettuce, onions,

tomatoes and sauces

FANTASY = speck, Swiss cheese, green salad, pink sauce

FARAH = Gorgonzola cheese, speck, mushrooms, sliced mozzarella cheese,

fresh tomatoes, olive oil

FLOWER = buffalo mozzarella cheese, pore mushrooms, cherry tomatoes

FURLAN 1 = butter, potatoes, bacon and eggs

FURLAN 2 = pink onion, chicory, smoked meat balls

GIGI = buffalo mozzarella cheese, pore mushrooms and mixed vegetables

(zucchini, eggplants, celery, carrots)

GOLDRAKE = mixed greens, olives, artichoke cream

HAWAII = mozzarella cheese, York ham, pineapple

ILONA = York ham, bacon, frankfurters, sausages

INGATESTONE = scrambled eggs, liver sausage, cheddar, tomatoes

IRA = tuna, onion, eggs, spicy salami

ITALY = Parmesan ham, rocket leaves, Parmesan cheese, small tomatoes

JACARANDA = pistachio, butter, glucose syrup, yogurt, semolina, sunflower

oil, grated coconut

JAMES = smoked cheese, Prague ham

JAYNE = mixed mushrooms and cheeses, saffron, eggs

JEEG = truffle or pore mushroom cream, scrambled Rodez cheese, tomato

sauce, tuna

JENNIFER = artichokes, eggs, grated Parmesan cheese

JERRY = Parmesan cheese, chips, frankfurters, pore mushrooms, basil

JET SET = York ham, frankfurters, sausages, pore mushrooms

JODY = garlic, parsley, lemon zest and anchovies

KAYLA = fresh mushrooms, peppers, olives, artichokes

KARIMA = eggs, artichokes, eggplants, peppers, mushrooms

KEBAB = spiced game and poultry meat, lettuce, tomatoes, sauces, onions

KIRK = chicken or lamb skewers, green salad, chips

LANA = mixed cheeses, tomato sauce, mayonnaise

LATIN AMERICA = spicy salami, mozzarella cheese, tomato sauce, pepper,

eggs, cheddar cheese, vegetables, chili, basil leaves

LENI = fresh spinach, creamy cheese, frankfurters

LINDA = pore mushrooms, Parmesan cheese, York ham, mixed greens

MANTUA = cottage cheese, fresh tomatoes, mushrooms

MATTHEW = frankfurters, chips, creamy goat cheese, tomato sauce

MILAN = fresh tomatoes, cutlet, green salad, saffron, small salamis

MIRIANA = mixed greens, tomato sauce, seasoned sheep cheese

MISS ITALY = cherry tomatoes, smoked cheese, rocket leaves, olives

NADIA = mozzarella cheese, tomato sauce, basil leaves, fresh tomatoes,

Parmesan ham, mushrooms, sausages, York ham

NINO = mixed salamis, hams, cheeses and greens

NIVES = Parmesan cheese, eggs (white and yolk), York ham, ground herbs
(marjoram, basil, thyme, parsley, sage), nutmeg and pepper to taste

NOEMI = saffron, cheddar, mixed greens (carrots, potatoes, celery, onions)

NORWAY = salmon, rocket leaves, cherry tomatoes

PADUA = game, seasoned cheese, onions

PARMA = sliced Parmesan ham, crumbled Parmesan cheese, butter cubes

PAULA = saffron, grated Parmesan cheese, sliced York ham, oregano

PERRY MASON = speck, smoked cheese, basil, béchamel sauce, Parmesan

cheese

PETER = eggs, bacon, sheep cheese, nutmeg

PINK = peppers, onions, pork meat

PRINCESS = mozzarella cheese, pear, Parmesan cheese

QUEEN = salmon, cherry tomatoes, rocket leaves, mozzarella cheese and

shrimps
QUINN = York ham, eggs, pepper

ROMINA = chocolate crumbles, hazelnut cream, whipped or custard cream

ROSE = mixed greens, vegetables and herbs, roasted poultry and game

SALENTO = spicy salami, mozzarella cheese, minced meat, tomato sauce

SALSO = beans, sausages, truffle, pore mushrooms, Parmesan cheese, olive

oil

SAYAKO = seafood, Parmesan cheese, minced parsley and garlic, pepper

SCARAMACAI = tomato sauce, salami, red carrots, chili, onion, olives

SECRET = bacon, eggs, Parmesan cheese, bresaola ham, stracchino cheese,

rocket leaves

SELS = tomato sauce, buffalo mozzarella cheese, roasted breadcrumbs, York

ham, mushrooms, spicy salamis, sausages

SHIBA = pore mushrooms, sausages, truffle cream

SIMONA = crustaceans' pulp (lobster, crag, shrimps, prawns), basil leaves,

buffalo cheese, cherry tomatoes

SOUTHEND = eggs, bacon, sausages, Brussels sprouts, baked beans, peas,

tomatoes, chips

SPEED = salami, York ham, fresh mushrooms, chili pepper

STRADIVARI = Gorgonzola cheese, fresh spinach

TAMIA = kebab meat (poultry, game), onions, grilled vegetables (eggplants,

zucchini, peppers)

TANSU = mozzarella cheese, sweetcorn, tomato sauce, pineapple, olives,

salami, mushrooms

TARANTO = tomato sauce, mozzarella cheese, seafood

TARYN = mozzarella cheese, pumpkin flowers, anchovies

TASTY = bacon, provola cheese, small artichokes

TATY = mixed mushrooms, buffalo cheese, tomato sauce, ground herbs

TOM = Parmesan cheese, pore mushrooms, Parmesan ham, oregano, sage

TREVISO = mozzarella cheese, chicory, strong cheese

TRIXIE = peppers, capers, onion, sage, saffron

TUB = peppers, eggs, creamy cheese

VENICE = mixed seafood, liver

VERDI = fresh mushrooms, York ham

VOLTRON = sheep and goat cheese, Genoa sauce, pore mushrooms

VULTUS = tomato sauce, buffalo mozzarella cheese, pore mushrooms and

sausages

WEO = sausage, onion, peppers

WEST = horse meat, mozzarella cheese, tomato sauce, stracchino cheese,

zucchini

WOOD = pore mushrooms, sausages, Parmesan cheese

XANTIA = zucchini, mozzarella cheese, bacon, soft cheese

XENIA = bacon, eggs, mozzarella cheese, pepper, onion, soft cheese

YARIS = tomato sauce, prawns, mozzarella cheese, salami, creamy cheese

YELENA = mozzarella cheese, mortadella, pistachio cream

YORICK = small tomatoes, eggplants, rocket leaves, onion, mozzarella and

soft cheese

ZAIRA = sausages, truffle, greens

ZANZIBAR = sausages, peppers and onion

 ZAZA = ginger, cinnamon, buffalo mozzarella cheese, Prague ham, tomato
slices

ZENO = spicy salami, black olives, oregano

ZETA = cherry tomatoes, tuna olives, onions

ZEUS = mixed salamis and hams, mushrooms, artichokes, tomato sauce,

mixed herbs, mozzarella cheese

ZIZI = pore mushrooms, sausages, buffalo mozzarella cheese, Prague ham,

Sicilian tomatoes, powdered herbs (basil, sage, oregano, thyme, marjoram)

ZOLA = Gorgonzola cheese, walnuts, prawns, zucchini

THE ETERNAL CITY

AMATRICIANA = pasta with tomato, bacon, onion, Parmesan cheese

AUGUSTUS = artichokes filled with eggs, breadcrumbs, grated cheese, onion

and pepper to taste

CARBONARA = pasta with eggs, bacon, onion, cheek and pepper

DOMITIAN = veal meat slices with rocket leaves, Parmesan cheese, cherry
tomatoes, green pepper

JULIUS CAESAR = pasta stuffed with meat, mushrooms, peas, York ham and
cream

NERO = pasta stuffed with cheese, pore mushrooms, bacon, truffle, herbs

POPE = Parmesan cheese, basil leaves, fresh tomatoes, York ham

POPPEA = pasta with black olives, tomatoes, red pepper, goat cheese

SEJANUS = pasta with Genoa sauce, tomato, Parmesan cheese

TIBER = noodles with pore mushrooms

TIGELLIN = pork meat cooked with chili, onion, basil leaves and goat milk
TITUS = noodles with four cheese sauce

VESPASIAN = grilled beef fillet with bacon, truffle cream, pore mushrooms,
nuts

MONTECARLO BY NIGHT

Champagne flute and light lemon juice

Sandwiches filled with York ham, cheddar and raw vegetables

Salmon and buffalo cream

Marinated salmon, lime crab and wild shrimps with fresh herb salad

Smoked salmon and scallops

Deer served along with mushrooms

Fresh shrimps and asparagus covered by mayonnaise

Caviar wrapped by slices of Parmesan ham

Pasta dressed with octopus and mint

Rice Cagnone style with vegetables, Maccagno cheese and raspberry powder

Amber jack marinated with teriyaki, orange and feta cheese

Veal saddle and select organic lamb cooked along with spring vegetables,
asparagus, potatoes and Windsor sauce

Caviar with hard – boiled eggs filled with mayonnaise and anchovy paste

Turbot Vienna style with hazelnut crumbs, butter and vodka cream

Roasted turbot with lentils, caviar, egg mimosa and rosemary scented sauce

Frog tail and baked potatoes

Veal saddle baked with York ham, cheese and artichokes

Salad made of red apples, celery, turnip, mayonnaise, walnuts and lettuce

Lemon sorbet

Coconut blanc manger with red fruits

Sacher cake covered with cocoa beans

Fruit jelly cake

Trio made of honey ice cream, sherry trifle and chocolate parfait

Still and sparkling water

Fresh white or red wine

Coffee and fresh mint tea

COOKING SHOW

Vegetable broth got from greens and herbs

Spaghetti dressed with tomato sauce

Ravioli filled with cottage cheese and spinach/Parmesan cheese and ham,
then whisked into butter and sage

Roasted chicken served along with Swiss cheese

Lobster seasoned with mayonnaise or tomato sauce

Fruit salad flavored with lemon drops and sweet liquor

Apple pie covered by custard cream

Bread roll filled with creamy chocolate

Nougat made of sugar, almonds, egg white and pistachio

Milan cake (dried fruit, wheat flour, eggs, butter, sugar)

Handicraft ice cream

Orange juice

IRON LADY

Parmesan ham and mozzarella cheese

Brussels with small octopuses

Salmon served along with several sauces

Raw fish (molluscs, crustaceans) savored with lemon and oil drops, parsley
and pepper

Toasted bread filled with York ham, cheddar and pickled cucumbers

Rice cooked along with saffron, butter and grated Parmesan cheese or curry,
then accompanied by unleavened loaves

Rice blended with either champagne or balsamic vinegar

Tannars in the gurney

Fresh mushrooms cooked along with Parmesan cheese, oil, eggs, York ham
or prawns, butter, oil drops and garlic, salt to taste

Pizza dressed with spicy salami, cheddar and York ham

Hamburger cooked into French wine

Kiwi with cracked slices and fruit yogurt

Chocolate dessert

Gummy candies

A cup of tea or coffee

 PASTA QUEEN

Spinach and butter

Hare ragout

Eggs, bacon, pepper and cream

Bacon, onion and tomato sauce

Mushrooms and minced meat (six different qualities at least)

Rodez cheese, pore mushrooms cream and tuna

Seafood, parsley, olive oil, onion and chili

Creamy goat cheese, parsley, minced garlic and olive oil

Cottage cheese, olive oil drops and basil leaves

Creamy sheep cheese, olive oil and minced herbs

TRINITY AND KID

Red or black caviar, champagne, salt and pepper to taste

Sausages, baked beans and beer

Spaghetti seasoned with tomato sauce

Beans baked with garlic, rosemary, sausages, leek, paprika, broth, olive oil,
parsley, diced tomatoes, onions, a glass of beer, salt and pepper to taste

Beans cooked along with onions and olive oil

Roasted meat flavored with ground herbs

Omelet based on eggs (yolk and white), mashed potatoes, salt and pepper

Olivier salad based on boiled vegetables (cauliflower, carrots, sweetcorn,

potatoes, cucumber, lettuce, peas) and eggs (yolk and white), then covered
by mayonnaise (egg yolk, vinegar, salt)

Lobster seasoned with mayonnaise

Rice cooked with pore mushrooms and flavored with herbs

Eggs filled with tuna sauce and sprayed with black pepper

Caviar seasoned with butter, salt, pepper and champagne

Bread slices dressed with hamburger, onions, lettuce and mustard

Chili and coffee

The menu ends with a series of handicraft ice creams made of fruit and little
water, so excluding eggs and milk according to a vegan cooking style.

Custard cream, lemon and chocolate

Pistachio, dark chocolate without milk and vegan almond

Vanilla, chocolate, strawberry, lemon, coffee and pistachio

MASTER HAPPINESS

Artichokes marinated with oil and lemon, then served along with roasted
squids and semi dry tomatoes

Broad beans pureed with carrots, onion, celery, garlic, extra virgin olive oil
and salt

Home made pasta cooked along with turnip, anchovies, garlic, chili, salt and
extra virgin olive oil

Dumplings or noodles dressed with ragout, sheep or goat cheese

Home made pasta flavored with chicken ragout, cacio cheese and minced
herbs, or with black chickpeas and prawns

Mussels cooked along with parsley, white wine, garlic, onions, chili, extra
virgin olive oil and Parmesan cheese

Bread slices dipped into a sauce made of carrots, chili, capers, tomatoes,
parsley, salt, laurel, grated sheep cheese, a glass of white wine and extra
virgin olive oil

Salmon or bream seasoned with local vegetables (artichokes)

Grilled meat and fish served with lemon drops, cheeses and salamis

Red or white wines

STARS' ELIXIR

Broth got from boiled vegetables and herbs (onions, carrots, potatoes, leeks,
sage, laurel, marjoram, celery, oregano, parsley, basil) plus seasoned cheese
in slices or its zest

Cod boiled with lemon, sage and pepper

Steamed vegetables

Pasta cooked with oil and grated Parmesan cheese/butter/creamy cheese

Rice flavored with butter and grated Parmesan cheese/potatoes and mussels

Roasted or grilled meat or fish

Yogurt based on fresh fruit (blackcurrants, redcurrants, strawberries, apples,

cherries, pears in particular)

Apple pie covered by custard cream and dried fruit (peanuts, pistachios,
almonds, hazelnuts, walnuts)

Tart filled with either jam or marmalade

Skimmed milk without cocoa/honey/cane or castor sugar

Pistachio ice cream without whipped cream

Still or tap water

ROYAL HABITS

YES well done meat, fish, vegetables, strawberries, chocolate biscuit cake,
tea without milk and sugar, bananas, gin

NO mussels, clams, onion, garlic, potatoes, rice, pasta, eggs with white shell,
sauces based on red wine, chili

Toasted bread with butter, eggs and bacon

Roasted veal slices served along with chips and green salad

A cup of tea and skimmed milk

STAR SYSTEM SCENTS

Dumplings dressed with Genoa sauce (Sardinia and Parmesan cheese, extra
virgin olive oil, basil, pine nuts, garlic and salt)

Noodles covered by Sicily sauce (tomatoes, garlic, pine nuts, black pepper,
cottage and Parmesan cheese, basil, extra virgin olive oil and salt)

Spaghetti flavored with another Sicilian sauce got from basil, sheep cheese,
black pepper, red garlic, tomatoes, almonds and salt

Home made small dumplings cooked along with chicken simmered in thick
creamy paprika gravy

Pasta seasoned with black olives, garlic, capers, parsley, chili, extra virgin
olive oil, tomatoes and anchovies or bacon, Roman sheep cheese, egg yolk
and white, black pepper

Pasta seasoned with game or poultry ragout

Veal slices cooked with black pepper, white wine, sliced Parmesan ham,
butter, sage and salt

Liver fried with onion and extra virgin olive oil

Chicken or lamb skewers served along with green salad, tomatoes, onions,
sauce and balls made of chickpeas and ground vegetables

Boiled eggs filled with mayonnaise, black pepper and olives

Roasted meat flavored with herbs (marjoram, thyme, laurel, rosemary, sage)
and greens (potatoes, onions, eggplants)

Rabbit seasoned with black olives and pine nuts

Goulash (cubed beef meat, paprika, cumin, marjoram, garlic, extra virgin
olive oil, onions, tomato sauce, boiled potatoes, beef broth and salt)

Savory crepe filled with veal

Fried bananas

Crepes filled with nuts and chocolate sauce

THE HAVES AND THE HAVENOTS

Bread sticks (made of wheat flour, sunflower oil, salt, yeast, extra virgin olive
oil, melted barley flour. It may contain traces of sesame)

Bread slices wet in fresh, still water and then dressed with extra virgin olive
oil drops, fresh and small tomatoes, salt to taste

BLT filled with green salad, tomatoes, mayonnaise or tuna cream

Rice cooked with onion and salt / potatoes and mussels

Bread crust watered and then dressed with tomato slices, extra virgin olive
oil drops, a little salt and oregano

Pasta boiled with water, salt and oil, then dressed with creamy cheese

Omelet based on eggs, onions, scrambled cheeses, salt and pepper to taste
Fruit salad savored with lemon juice, liquor, vanilla pods and cane sugar

Fresh eggs (white and yolk) mixed with liquor, sugar, milk and lemon drops

Mint leaves macerated with alcohol, sugar and milk

TRADITION, BUT NOT TOO MUCH

Bag of fried vegetables

Smoked dry beef with rocket leaves and Parmesan cheese

Platter of cured meats and cheeses

Buffalo cheese with cherry tomatoes

Toasted bread with tomato, beans and peppers

Noodles dressed with butter and Parmesan cheese

Spaghetti topped with pig cheek, sheep cheese, grease and black pepper, or
bacon, eggs, butter peas, mushrooms, cheese and white sauce

Dumplings dressed with bacon, chili and red sauce, or bacon, cheese, eggs,
pepper and butter, or lamb ragout

Veal escalope topped ham with mashed potatoes

Beef rolls cooked along with tomato sauce, onions, extra virgin olive oil,
Parmesan cheese, parsley, water, salt and garlic

Rack of lamb with mashed potatoes and leeks

Lettuce, tomatoes, cheese, tuna and and boiled eggs

Cake made of strawberries, nougat, egg flipp and coffee

 BIBLIOGRAPHICAL AND WEB SOURCES

BRANCA R. (1984), Here's Another Order, Bologna: Zanichelli

BRANCA R., TORRETTA D. (1990), Here's Another Order, second edition,

Bologna: Zanichelli

FRAGALE R. (2009), Pensieri in cucina, Rome: Campus

NUCIFORA E. (2010), The Magnificent Obsession, www.ilmiolibro.it

PERSEGANI D. (2011), Il pranzo della domenica, Rome: LITT

IDEM (2012), A tavola in 60 minuti, Rome: LITT

IDEM (2013), L'occasione fa lo chef, Rome: LITT

www.academia.edu.com

www.britannica.com

www.espasacalpe.com

www.laprovadelcuoco.it

www.readysteadycook.co.uk

www.wikipedia.com