For 6 servings:

800 grs wheat flour, 4 eggs, salt, oil, 50 grs corn flour.
20 walnuts, 3 garlic cloves, oil, salt, pepper, 100 ml milk, 1 roll, 30 grs butter, 10 grs grated parmesan cheese.

On a wooden tray spread out the flour, dig a hole into the centre, put salt, oil and the eggs. Knead the dough until achieving a thin elastic layer.
Thin further and prepare the layers to be cut into noodles. Put some corn flour on the tray, roll the dough and cut into noodles 5mm wide with a very sharp knife; dry on a towel.
Take away the crust to the roll and soak the crumb in the milk. Open the walnuts, take the kernels out and crush in a marble mortar together with the garlic cloves. Add oil, salt, pepper and the soaked crumb, crush until achieving a cream.
Dip the noodles in plenty of boiling salted water, drain after 2 minutes; in a deep tureen put ajà, butter, grated parmesan and put the noodles, mixing mildly.

The suggested wines are full bodied whites like a Cortese del Monferrato or the Arneis dei Roeri or the Greco di Novara.

Lingua di vitello al Bagnett ross (Veal tongue with red sauce)

For 6 servings:

1 veal tongue, 1 litre dry white wine, 1 carrot, 1 onion,1 celery, 5 black pepper beans, salt.
7 ripe tomatoes, 2 onions, 1 carrot, 2 garlic cloves, 1 teaspoon red vinegar, 50 ml olive oil, 1 red chilli, 1 teaspoon sugar, salt.

Keep the tongue under running water for 1 hour; scrape the surface and dry.
In a pan put 1 litre water, 1 litre dry white wine, add carrot, onion, celery, pepper and 20 grs salt.
When the water is boiling, reduce fire and take away the foam created on the surface.
Reduce further the fire still keeping the water boiling, cook for 2 and half hours; the tongue is ready when can be penetrated without efforts with a fork. Take out of water, drain, cut the rough surface skin and peel away.
Cut in thin slices, either lukewarm or cold and serve with sauce.
Chop onions, carrot and garlic; brown mildly for few minutes with 1 tablespoon olive oil. Peel the tomatoes and grind roughly, put everything in a wide earthenware pan, add the chopped chilli, sugar, vinegar, sal and 1 tablespoon olive oil. Cook on a very mild fire for 2-3 hours. Sieve all vegetables and add further oil; serve cold after 1 day in fridge.

The sauce recommends a mildly sparkling northern red like a Dolcetto di Acqui or Barbera dei Colli Tortonesi or a Freisa.

Frittelle dolci (Sweet doughnuts)

For 6 servings:

2 litres milk, 200 grs sugar, 100 grs butter, 2 eggs, 4 tablespoons white flour, 150 grs sultana raisin, 100 ml dry Marsala (or Sherry)

Soak the sultanas in the Marsala until getting soft; keep the butter at room temperature for 1 hour, then mix it with the sugar until achieving a soft cream. Add 2 eggs and the milk, add white flour to thicken and the sultanas, let idle for 1 hour.
Warm a pan with plenty of oil, take the dough by spoons and cook in the oil until golden; drain on blotting paper and put on a tray spraying with icing sugar.

The sweetish taste will be better matched by a sweet dessert wine like a Malvasia rossa spumante di Castelnuovo Don Bosco or a Caluso passito or an Asti Spumante.