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Choose fresh wild mushrooms porcini. Clean and cut into slices and plunge in water and lemon juice. Put mushrooms in a pot with 1 l. of boiling water, lemon juice, salt and let cook for 4 minutes. Dry on a sloping surface. Clean and peel tomatos, eliminate seeds and mix. Put mushrooms in a large pot with extra virgin olive oil, ½ cup of white wine and evaporate. Dry mushrooms. In the same pot brown garlic and onion. Add tomatos and cook to low fire since sauce has been reduced of half. Add mushrooms (with their juice) and season with salt, pepper or minced chilli pepper and minced pircely. Use sauce to season durum-wheat pasta (like spaghetti) or fresh home made pasta like tagliatelle. Ingredients for 4 people 4 wild mushrooms porcini; 8 ripe tomatos; extravirgin olive oil; garlic; onion; salt; pepper or chilli pepper; ½ cup of dry white wine; lemon juice; parsley

Combine parsley, chives, garlic and basil in a food processor and pulse to chop finely. Add salt and Parmesan. With the machine running, stream in the oils and water, mixing to a smooth puree. Ingredients for 4 people 100 gr fresh parsley; 30 gr fresh garlic chives; 3 large cloves garlic; peeled and roughly chopped; 50 gr basil; salt; grated Parmesan cheese; extra virgin olive oil; 50 gr pinoli; 1/4 cup water

In a large pot brown onion and butter. Put floured ossobuchi, browning them on both sides and turning without pricking. Pour consommé, tomato, salt and cover. Cooking time at low fire: 1 hour 30 minutes. Five minutes before serving, make the “gremolada” obtained by mixing grated lemon skin, minced parsley, garlicon and anchovie. Ingredients for 4 people 4 pieces of shank of veal 4 cm high cutted in the low part, where the bone is little and stuffed of bone marrow only white flour; 50 gr of butter; minced onion; a ladle of consommé; 1 little minced tomato; grated lemon skin; a perfum of garlicon; 1 anchovie without fishbone; minced parsley; salt

Cut bacon into dices, then cook in a pot over moderate heat, stirring, until fat begins to render, 1 to 2 minutes. Add onion and cook, stirring occasionally, until onion is golden (about 10 minutes). Add wine and boil until reduced by half (1 to 2 minutes). Cook spaghetti in a 6 to 8 quart pot of boiling salted water. While pasta is cooking, whisk together eggs, Parmesan, Pecorino, 1 teaspoon coarsely ground black pepper and 1/4 teaspoon salt in a small bowl. Drain spaghetti “al dente” and add to onion mixture, then toss with tongs over moderate heat until coated. Remove from heat and add egg mixture, tossing to combine. Serve immediately.

bacon; 1 medium onion finely chopped; 1/4 cup dry white wine; 400 gr spaghetti; 3 large eggs; Parmisan cheese finely grated (3/4 cup); Pecorino Romano cheese finely grated (1/3 cup); Moliterno Pecorino cheese; 1 teaspoon Sechuan black pepper; 1/4 teaspoon salt