For 4 servings:

200 grs rice, 200 grs potatoes, 100 grs zucchini, 200 grs mussels with half shell, 200 grs peeled tomatoes, 1 small onion, 1 garlic clove, 40 grs grated parmesan cheese, 40 grs grated sheep’s milk cheese, 1 teaspoon salt, 1 pinch minced parsley, 70 grs olive oil.

Cut the potatoes, zucchini and onion in pieces 1 cm thick; blend in a bowl cheese and chopped garlic and parsley; spread the salt over the bottom of a baking-pan and set in layers half of the vegetables, mussels, rice. Dust with half of the blend of cheese, garlic and parsley, cover with half of the tomatoes and spray with half of the oil. Repeat the operation and cover with water. Bake in oven at moderate temperature for abt. 40 minutes.

The wine suggestion is for a white dry medium body like a Verduzzo del Collio or a Pigato di Albenga or a Vermentino di Gallura.

Terrina di Carne alla Barese (Meat Terrine Bari style)

For 4 servings:

400 grs lamb meat, 200 grs sliced veal meat, 200 grs sausage, 100 grs lard, 100 grs grated sheep’s milk cheese, 200 grs fresh mushrooms, 4 big potatoes, 8 small tomatoes, 1 handful parsley, 150 ml olive oil, salt and pepper.

Mildly flatten the veal slices and put atop two lard cubes, few parsley leaves, a pinch of cheese, salt and pepper. Roll up the veal shaping roulades to be held by two toothpicks. Pour oil and some salt in a terracotta baking-pan and set side by side roulades, lamb pieces, sausage pieces, mushrooms washed and cleaned, potatoes cut into big pieces and the small tomatoes. Spray with oil, dust with cheese and prsley, salt and pepper. Put the pan in oven at moderate temperature and bake for 1 hour.

The sturdy consistence of the dish requires a similar red wine like a Notarpanaro di Lecce or a Matino rosso di Puglia or a Montepulciano d’Abbruzzo.

Gratin di Macedonia e Ciliegie (Gratin of Fruit salad and Cherries)

For 4 servings:

Fresh fruit at will, 2 egg whites, 75 grs sugar, the juice of half lemon, 75 grs icing sugar, cherries jam.

Whip the whites with sugar and lemon juice, add at the end the icing sugar to achieve a stable compound. Set the fruit salad in a plate, add cherries jam at will, spread homogeneously the meringue and gratinate for few minutes in the prewarmed oven.

The fruity taste is suitable for a sparkling dry like a Cinzano brut Pas Dosé or a Ferrari brut Riserva del Nonno or a Bellavista brut di Franciacorta.