Main Courses

Tagliatelle di Loiano con Noci e Funghi (Bologna) / Tagliatelle with a Walnut and Dry Porcini Sauce
Petto di Pollo al Parmigiano (Bologna) /  Baked Chicken Breast with Parmesan 
Chicken Fricassée with Red Wine Vinegar and Tarragon
Pollo con Peperoni e Olive / Chicken with Olives and Green Peppers
Gattò / Potato, Ham and Cheese Bake (Naples)
Sicilian-Styled Sweet and Sour Meatballs / Polpette in Agrodolce alla Siciliana
Easter Swiss Chard and Egg Pie / Torta Pasqualina
Pearl Barley, Tuna and Pesto Salad / Insalata d’Orzo al Tonno e Pesto
Chestnut and Potato Gnocchi with Pesto / Gnocchi di Castagne al Pesto
Duck Ragù with Dried Porcini
Roast Duck with a Pork, Lemon and Olive Filling
Braised Sausages with Lentils, Marjoram and Tomato Sauce