Ingredients:
400 g of spaghetti, 3 garlic cloves, 250 g cuttlefish, ½ glass, ½ kg. peeled tomatoes, ½ glass white wine, glass olive oil, some parsley, a pinch of chilli and salt.

Preparation:
Clean the cuttlefish, taking care to put the bags with the blank liquid, aside then cut it roughly. Afterwards lightly fry the chopped garlic in a saucepan whit oil. Add the cuttlefish and fry until golden. Pour in the white wine and allow it to evaporate. Then, add the chopped tomatoes and salt and simmer on a moderate heat for about 20 minutes. When the mixture is almost cooked, sprinkle with chilli and chopped parsley, and pour in the black liquid. In the meantime, boil the spaghetti, strain it and stir in the saucepan with the sauce. Finally, decorate the spaghetti with some more chopped parsley and serve.

Ingredients:
1 kg. of ripe plumtomatoes, a handful of basil, 1 glass of olive oil, frying oil, 300 g of spaghetti, 100 g of grate salted buttermilk cheese, a small onion, 2 garlic cloves, 2 aubergines, salt and pepper.

Preparation:
Dip the tomatoes in bolling water, peel them and squeeze out the seeds. Slightly fry the onion and the garlic, then add the tomatoes the basil, salt and pepper, and cook for about 20 minutes on a low heat. Cut the aubergines in sticks and soak them in water and salt for about an hour, then fry them. Boil the pasta and then drain it. Pour the pasta in a soup–tureen and mix with the sauce and the fried aubergines. Garnish with the grated buttermilk cheese and fresh basil to serve.

Ingredients:
500g of dried stockafish soaked in water, 300g of peeled tomatoes, 20 unseeded white olives, 1 spoonful of capers, 1 carrot, 1 spoonful of pine–seeds and raisins, celery, a small onion, 2 garlic cloves, one glass of dry white wine.

Preparation:
Fry the onion and the garlic till they are golden yellow, add the fish pieces. After some minutes pour in the white wine and increase the intensity of the heat. When the wine has evaporated, add the tomato in chunks. Put on a low heat, cover the pan and cook without stirring for about an hour; then taste for salt and add the olives, the capers, the potatoes in chunks, the celery, the carrot and cut in small pieces, the raisins and pine-seeds. Sprinkle with black pepper, cover and cook on a low heat until the potato pieces are tender. Sprinkle with some more black pepper, and serve hot.

Ingredients:
16 small pieces of swordfish (20g each chunk), 2 onion, 20 pieces of white sliced bread, 50g raisins, 40g pine-seeds, 50g Gruyère cheese, the juice of 2 oranges, some bay leaves, some wooden skewers, 50 g olive oil, 2 anchovy fillets, some bread-ceumbs, salt and pepper.

Preparation:
For the filling mince and fry 1 and ½ onion in olive oil until golden brown. Then add the raisins and pine-seeds (previously soaked in warm water until soft), and the anchovy fillets and go on frying, then allow to cool. Cut the crusts from the bread then grate with the Gruyère cheese and to this add the fried mixture and orange juice and sprinkle with a little pepper. In the meantime, roll out the pieces of swordfish. Fill each swordfish fillet with some filling. Roll and close using the skewers to keep them rolled; place them side in a baking try leaves. Add oil and salt. Sprinkle with breadcrumbs and, finally, grill for about 5 minutes.

Ingredients:
4 aubergines, 50g of unseeded white olives, 50g of capers, celery, 500g of tomatoes, a small onion, a handful of basil, 2 spoondfuls of vinegar, a spoonful of sugar, olive oil, salt.

Preparation:
Cut the aubergine in sticks then soak them in water and salt for 2 hours. Drain and dry them then deep fry them in hot olive until they are golden yellow. In another saucepan make a tomato sauce with onions and basil. Fry the olives, the previously boiled celery cut in chunks, and the capers; it is better to add some water to keep everything from browning. Then add the tomato sauce, the aubergine sticks, the sugar, the vinegar and the salt. Cook for two more minutes or more, until complete evaporation of the vinegar. Finally put on a large plate and serve cold.

Ingredients:
Half a liter of water, 300g of sugar and 5 lemons.

Preparation:
Put the water 2 grated lemon peels and the sugar in a pan. Heat without boiling till the sugar has melted. Filter when cold and add the lemon juice also filtered. The most delicate operation is the freezing. Keep in the freezer, when it starts to freeze stir so that the mixture is continously mixted. At the end of freezing you will have a homogeneous and soft granita, an excellent accompanyment for the classic "brioches" breakfast.