Main Courses

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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