Scaloppini 4 Meat Slices (chicken, veal or pork), sliced thinly Flour, as needed
Salt, to taste
1 tbsp Vegetable or Peanut Oil
25 g Butter
100 g White Wine, Lemon, Marsala or Balsamic Vinegar, to taste Dip each slice of meat in flour, sprinkle with salt and set aside. In a large flying pan, add the oil and heat. Add the floured meat slices and cook until golden on one side. Turn meat slices over and
allow to cook on the other side until golden.
Add the butter, your choice of wine or lemon or Balsamic Vinegar, and a pinch of salt, to taste. Allow sauce to reduce slightly and serve hot.

1 kg Salmon
250 g Sugar
300 g Coarse Sea Salt
125 g Lemon Zest
125 g Orange Zest
125 g Pepper Grains Lettuce Leaves, to garnish Extra Virgin Olive Oil, to taste
Lemon juice, to taste
Fillet fish and remove all fish bones. Pat dry with kitchen paper and place in a high-sided dish. Mix the sugar, coarse sea salt, lemon zest, orange zest and pepper grains in a mixing bowl. Mix
well. Spoon the citrus mixture over the fish. Wrap it in aluminum foil and allow to rest for 3 days in the
refrigerator. When you are ready to serve, slice the fish with a sharp knife held at an angle and place the salmon on a bed of mixed salad leaves (for example radicchio, water cress, fennel) on the serving plate and dress with a drum: or Extra Virgin Olive Oil and fresh lemon juice. Salt to taste.

150 g Extra Virgin Olive Oil
1 clove Garlic, smashed
1 Onion, chopped
3 stalks Celery, chopped
300 g Cherry Tomatoes, washed and cut in half or quarters 1 kg fresh local white fish such as sea bass, Spigola, or sea bream, Orata
Salt, to taste
50 g Fresh Parsley, chopped
Water
Fillet fish or leave them whole, as desired. In a large pan, add olive oil and heat. Add smashed garlic clove, onion, celery and sauté for 2 minutes. Add the cut cherry tomatoes. Add the fish, salt and parsley. Add a generous amount of
water. Cover and cook for about 10 minutes if fillets, or about 20 minutes if whole fish.
Serve hot with a generous garnish of fresh chopped parsley.

2 Whole Fresh Fish, such as Sea Bass or Sea Bream of about 600g each. cleaned and scaled
24 Mussels
24 Clams 12 Cherry Tomatoes, chopped Fresh Parsley, chopped
2 cloves Garlic, whole
2 tbsp Extra Virgin Olive Oil
Salt, to taste In a large piece of aluminum foil or parchment paper, wrap 1 whole fish, 12 mussels. 12 clams and 6 cherry tomatoes chopped into small pieces. Add half of the chopped parsley, 1 clove garlic. 1 tbsp olive oil and salt and close the package well. It must be sealed completely. Repeat with the
remaining fish creating a second package.
Place in a large baking pan and bake in a preheated oven at 180°C (360° F) for 25 minutes. Serve
immediately.

250 g Day-Old Bread, white only, no crust
1 kg Ground Beef, lean
1 Egg 100 g Parmigiano Reggiano, grated Salt & Pepper, to taste 1 bunch Fresh Parsley, chopped
Flour, as needed
Peanut, Canola, or Olive Oil for frying Cut off the crusts of the bread and place the white part of the bread in a large bowl with water to
soak.
In a mixing bowl, add the ground beef, egg, Parmigiano, salt, pepper, chopped parsley and mix. Take out handfuls of the bread in water and squeeze off extra water like a sponge. Add to the meat
mixture and mix with your hands until well combined. Form the meatballs to the size you prefer - either about golf ball-sized or you can make mini-
polpettine that are marble-sized. Dust the meatballs lightly with flour before cooking. To cook the meatballs, you may choose to either fry them, saute them or bake them based on your
preference and how you are going to serve them. Fried: Fry the meatballs in peanut or canola oil until golden. Transfer to paper-towel - lined plate
to drain and serve hot with a side of potatoes and green salad. Baked: Bake the meatballs in a preheated oven at 200" C (about 400° F) about 15 minutes until browned, making sure to turn meatballs halfway so they cook evenly. Serve with a side of potatoes
and green salad.
Sautéed & in Tomato Sauce: In a large sauté pan, heat a small amount of extra virgin olive oil. Add the meatballs and sauté until browned. Then remove, transfer to paper-towel — lined plate to drain and add the meatballs to tomato sauce. Continue cooking for about 30 minutes over low heat so the meatballs finish cooking in the sauce. Use the sauce on pasta as your first course and then serve the meatballs as the secon course.

150 g Extra Virgin Olive Oil
4 cloves Garlic, smashed (or 1 onion chopped)
1 kg fresh local white fish such as sea bass, Spigola, or sea bream, Orata 4 Medium Potatoes, peeled and cubed Juice of 2 Lemons 200 ml Water
Salt, to taste
50 g Fresh Parsley, chopped
Fillet fish and remove skin. In a large pan, add olive oil and heat. Add smashed garlic clove or chopped onion: and Isauté for 2 minutes. Add the fish, and cook briefly on both sides. Place fish in an ovenproof drsh with the cubed potatoes and season with salt. Add the lemon juice, water and half of the parsley and bake in
an oven preheated to 180°C (360°F) for about 25 minutes
Serve hot with a generous garnish of fresh chopped parsley.

1 L Water, warm
25 g Yeast
30 g Salt
30 g Extra Virgin Olive Oil
1.5 kg '00' Flour
In a large bowl, mix the yeast in the warm water until fully dissolved. Add the salt and olive oil.
Add the flour, a iittle at a time and start to mix by hand until you have a smooth and elastic dough.
Cover with a damp kitchen towel and let rise in a warm place for 2 hours. Divide the dough into smaller balls, about the size of a fist and work briefly to make into round
balls. Cover and leave on a floured surface to rise for about an hour. Now, your dough is ready and can be used for the next 5 hours. Flatten the ball into a circle and
stretch to form a thin disk. Add toppings as desired.
In a wood - buming oven (about 300 °C) cook for about 2 1/2 minutes.
In a regular oven (highest temperature 280 °C) for about 10-15 minutes. Variation: If you prepare the dough a day in advance, use less yeast. For this recipe use 5 g of
yeast and allow to rise at least 8 hours.

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