For 4 servings:

4 stale sliced rolls, 2 garlic cloves, a pinch of oregano, 4 tablespoons olive oil, salt and grated parmesan cheese.

Boil 1 litre of water with salt, oregano and a handful of parmesan cheese, stirring regularly. When the garlic will be cooked, take it out, add the bread and oil, serving after few minutes (bread not too soft) with further grated parmesan.

The mild taste needs a mildly sparkling white like a Prosecco di Conegliano or Vespaiolo di Breganze or Montello prosecco.

Lesso veronese con Pearà (Boiled meats Verona style with pepper sauce)

For 4 servings:

500 grs of beef meat, 1 piece of chicken, 1 piece of ox tongue, 1 piece of calf's head, 1 piece of ox tail, 1 cotechino sausage, onions, celery, carrots. 300 grs of stale bread, 50 grs butter, 500 ml of meat broth, ground pepper, whole pepper, grated grana or parmesan cheese.

Boil the meats in plenty of salted water (2 litres for 1 kg meat) for 2 hours at mild fire. Separately, boil the cotechino previously punctured in water without salt for 2 hours at medium fire; leave it in the water until serving. Toast in the oven the bread and grate. Put the butter in an aluminium pan and cook at very mild fire; when melted, take away the foam, put a handful of bread per person, stir and add 1 ladle of hot broth per person. Boil very slowly for at least 3 hours; 15 minutes before serving, add both peppers and, for the proper thickness, some further broth or grated bread and 2 tablespoons of grated cheese. Serve at the hottest possible temperature together with the boiled meats and cotechino, adding some boiled peeled potatoes.

The suggested wines are sturdy regional reds like a Cabernet di Pramaggiore or a Cabernet dei Colli Berici or a Cabernet di Breganze.

Quadrati di Mandorle (Almonds squares)

For 4 servings:

250 grs flour, 3 spoons of yeast, 125 grs whole flour, grated skins of 2 lemons, 190 grs honey, 60 grs butter, 6 spoons sunflower oil, 60 grs refined sugar, 1 egg, 1 egg albumen, 6 spoons skimmed yoghurt, 6 spoons skimmed milk, 30 grs peeled and cut almonds, 6 candied diced cherries.

Warm the oven at 180°C. Sieve the flour mixing to the grated lemon skins and to the whole flour. Taking aside 1 spoon of honey, mix the remaining honey in a pan with sugar, butter and oil; melt the butter at mild fire and turn off. In another bowl, shake the egg with the albumen then add yoghurt and milk, stirring for 1 minute. In the previous pan, put the flour and add the compounds stirring and blending. Put everything in a low baking pan, evening with a wooden spoon, cook in oven for 35-40 minutes. At the end, spread with the kept honey, put the candied cherries and the almonds; when cold, cut in square pieces.

The sweetish taste will be better matched by a dessert wine like a Recioto spumante di Gambellara or a Torcolato di Breganze or a Prosecco amabile di Valdobbiadene.