For 6 servings:

500 grs penne, 300 grs fresh sliced porcini mushrooms, 150 grs diced bacon, 500 grs tomatoes pulp, 5 basil leaves crushed, 1 red chilli, 2 garlic cloves, 100 grs butter, 50 grs grated parmesan + 30 grs grated pecorino (sheep’s milk) cheese mixed, salt and pepper.

In a pan golden fry with 50 grs butter the diced bacon, drain and keep warm. In the same fat, cook for 4-5 minutes the sliced mushrooms, drain and keep warm; put in the fat the chilli and the crushed garlic cloves, as soon as the garlic gets golden, take it away together with the chilli and add the tomato pulp.
Add salt and basil and keep cooking for abt. 20 minutes, adding bacon and mushrooms.
In plenty of boiling salted water dip the penne, drain when still underdone and put in a warm tray; sprinkle with the mixed cheese, add in small pieces the remaining butter and cover with sauce.

The fiery taste of the sauce needs a mild wine like a Sangiovese di Aprilia rosato or a Bianco dei Colli Albani or the Est Est Est.

Lumache al pomodoro (Snails with tomato sauce)

For 4 servings:

48 snails, 4 tablespoons olive oil, 2 garlic cloves, 300 grs peeled tomatoes, 2 deboned anchovies, 1 red chilli, peppermint leaves and salt.

Put the live snails in a covered basket with salad and sodden crumbs for two days; wash with water and vinegar until no longer foaming. Cook in cold salted water; as soon as they start leaving the shell, raise the fire to kill them, keep cooking for 30 minutes.
Drain, take them out of the shells discarding the inner black part. Put in a pan oil, garlic and chilli; when golden fried, add the crushed anchovies.
Put again on the fire, add the tomatoes, salt, add the peppermint leaves and the snails, cooking for abt. 1 hour with mild fire and serving still warm.
The suggested wines are young reds like a Rosso di Cerveteri or a Merlot di Aprilia or the Cesanese del Piglio.

Maritozzi (Sweet buns)

For 12 pieces:

200 grs flour, 20 grs beer yeast, 1 egg, 50 grs butter, salt, 3 tablespoons sugar, 100 grs sultana raisins softened and dried, 1 tablespoons pine-seeds, 1 tablespoon of diced candied orange peel.

Mix the flour with beer yeast adding egg and butter, kneading and adding 2 tablespoons sugar; keep in a warm area to leaven. When the volume will have doubled, add raisins, pine-seeds and the orange peel. Shape the dough in 12 oval pieces; put them on the greased oven plate and lightly squeeze with the hands. Keep the plate in a warm area, leavening again for two further hours; put in oven at 250°C for 6-7 minutes. The maritozzi must look golden and still soft; take out and spray with the remaining sugar dissolved in very little water.
Put again in the oven turned off but still warm for few minutes to dry the surface.

The best match is a sweet wine like a Frascati Cannellino or the Aleatico dell’Elba or an Asti Spumante.