Clean the squid. Cut it into ring and mince the parsley. Put the onion into oil: if you like cut it in little pieces, on the contrary cut it in a half and then eliminate it. Add the parsley and then the squid. Cook for 10 minutes and then add tomatoes' sauce. Add salt and pepper as you like. Cook slowly for at least one hour. In the meantime put boiling water and cook paccheri's pasta. Add paccheri into the sauce and serve hot.

INGREDIENTS for 2 people

1 chicken breast (or half breast if big)
1 lemon
Various flavours (sage, rosemary, thyme, mint, parsley, basil...)
1 spoon of flour
Salt, pepper
Paprika
Pink pepper
1 cooking-bag

Put the chicken breast into the cooking bag with flavours, salt, pepper and flour. Don't add oil. Close the bag at a distance of 4-5 cm fronìm the chicken. Put it into a oven pan and into the oven at 180°C (356°F) for about 45-60 minutes (it dipends from the chicken's dimension). The cooking bag will inflate (photo 3) and then deflate once extracted from the the oven. When it's cooked, wait the deflating and then cut the bag paying attention to the gravy formed. Cut the breast and serve it with oil and flavour. I use pink pepper, black pepper and paprika.

INGREDIENTS for a baking tin of 24 cm of diameter

175 gr flour
20 gr bitter cocoa
2 eggs
200 gr white yogurt
145 gr sugar
10 gr yeast
4 spoons of peanut oil
Lemon peel
Fresh figs q.s

Mix eggs and sugar; add yogurt and oil.
Grate lemon peel and add it with flour, cocoa and yeast, everything sift.
Grease the baking tin (and covered it with baking paper) and put the mix into. Peel the figs, cut them and dress the surface of the cake with them. Put into oven and cook for 35-40 minutes at 175°C (347°F). Verify the cook with a toothpick or with a little knife. Once cold, dust with icing sugar and serve it.

INGREDIENTS for 2 people

150 gr of rice
200 gr of perch fillets
Vegetable broth (celery, carrot, onion, a little potato and a optional little tomato)
White wine
Butter
Oil
1 egg
Breadcrumbs

Prepare the vegetable broth and simmer for about 1 hour. Cut the perch fillets in 2 or 3 parts. Coat in egg and breadcrumbs. In the meantime cook the rise, using a hint of white wine and continue the cooking with broth. At half cooking of the rise, cook the fillets with oil and butter. When rise is cooked, cream with few butter and put rise and fillets on a plate. Serve hot.