INGREDIENTS for a baking pan of 18 cm diameter

90 gr flour
130 gr fresh cream 
70 gr sugar
1 egg
8 gr baking 
Chocolate drop 
Icing sugar

Whip the cream in a bowl. In another bowl mix egg and sugar, add the flour and the baking and at the end the whipped cream. Add chocolate drops: these are optionals. You can choose orange peel, raisin or what you want. Use butter and flour for the baking pan and spill the mix into it. Cook for about 30-40 minutes at 170°C (338°F). Once cold, sprinkle icing sugar on it and serve. This cake can be conserved very weel for about 2-3 days.

6 soles' fillets
Olive oil
Butter
Parsley
Lemon
Salt
Flour

Flour soles' fillets. In a pan, warm some butter and olive oil and brown the fillets for 2 minutes first on the peal side and then other 2 minutes on the other side. Serve with parsley, lemon, salt and if you want fried butter.

INGREDIENTS for 4 people

For gnocchi:
700 gr potatoes
170-200 gr white flour
Salt
For the ragù:
300 gr ground beef meat
200 gr tomatoes
200 gr di tinned peeled tomatoes
Celery, Carrot, Onion
Olive oil
Salt
Red wine
Pepper

Put potatoes and boil them from cold water. Cut celery, onion and carrot with oil and put in a pot with oil. Then add ground meat. Simmer with red wine until reduced. Add all the tomatoes, salt, pepper and cover the pot. Cook for 2 hours. In the mean time mash the potatoes and when become warm add the flour. Form a compact mix and then the gnocchi. Cook in boiling water and when they surface, they are ready to eat. Dress them with ragù and serve with parmesan.

INGREDIENTS for about 80 biscuits

200 gr di flour type 00
50 gr di flour type 0
50 gr di cocoa
60 ml cream
1 egg
70 gr di sugar
60 gr cane sugar
Vanilla
80 gr butter
10 gr yeast for sweet

Mix the flours, cocoa, vanilla, sugars and butter by hand or using the mixing machine. When they are mixed, add the egg and the cream. When the mix is formed, put it into the wrap and then in fridge for 30-60 minutes.
Then draw the mix on a pastry board with a thickness of about 0,5 cm. Form the biscuits with the desired shape; put them on the baking tray. Cook for 15-17 minutes into static oven at 180°C (356°F). Eat them when they get cold.

INGREDIENTS for 4 people

400 gr flour
4 eggs
1 eggplant
1 mozzarella
200 gr tomatoes sauce
Parmesan
Salt, pepper
Oil
Basil, mint and parsley

Prepare the pasta mixing flour and eggs. Make it rest for at least 30 minutes into the fridge. 
In the meantime cut the eggplants into little pieces and cooking in few olive oil; cooking tomatoes' sauce with salt, pepper and basil. Cut the mozzarella into little pieces. Draw the pasta very thin with pasta maker, put the filling (photo 3) on the pasta. Close the pasta on the long side (photo 4). Form the raviolis using a coppapasta or cut it giving a square or a circular shape. Cooking them into boiling water for about 5 minutes, in the meantime, warm the oil spiced with basil and mint. Serve the raviolis with spicy oil, parmigiano and parsley.

INGREDIENTS for 2 people

2 codfish fillet
Breadcrumbs
Parsley
Thyme
Oil
Salt

Grate the bread, mice parsley and thyme (or other flavours, as you prefer) and mix all. Coat the fillets without using oil. Put in a oven pan with few oil and put into static oven at 200°C (392°F) for 20 minutes and the last 10 minutes with aired oven to make the surface gratiné.

INGREDIENTS for 2 people

160 gr whole spaghetti 
1 little spoon of anchovies' colatura 
1 anchovie
4 spoons of breadcrumbs
Oil
Chili pepper q.s.
Parsley

Grate the bread, put into a pan and toast it. In the meantime boil the water in a pot. In another pan put the oil and chili pepper, brown lightly and add the anchovie distant from the fire and make it melt in the oil. Add the colatura. Boil spaghetti and before complete cooking, put them into the pan with oil. Add the parsley, part of the crumbs. Put in the plate and add the remaining bread.

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.