For 4-6 servings:

220 grs flour, 10 grs beer yeast, 100 ml lukewarm water. 300 grs peeled diced tomatoes, diced ham, anchovies filets, mushrooms in oil, salt, oregano, 2 tablespoons olive oil.

Dissolve in a bowl the yeast with 2 tablespoons of warm water, add a full spoon of water, mix and let leaven for 30 minutes to obtain a very soft dough.
Put the remaining flour on a tray in a cone shape, make a hole into and put inside the salt and the leavened dough, add gradually further warm water, mix and thread to obtain an elastic dough.
Shape like a ball, cover with a napkin and let leaven in a warm room, to be ready when doubled in volume; with this dosage, you will obtain abt. 350 grs of leavened dough.
Spread first with the palms, then flatten with the thumbs in a greased pan of 28-30 cm of diameter; put on top the desired ingredients (anchovies, tomatoes, ham and mushrooms) and put in oven at 230°C for 30 minutes.

The acidity of the dough calls for a mild regional white like an Asprino di Aversa or an Ischia bianco or a Solopaca bianco.

Polpetielli affogati (Octopuses in sauce)

For 4 servings:

8 octopuses of 100 grs each, 300 grs of diced peeled tomatoes, 7 tablespoons of olive oil, salt, pepper, plenty of parley copped with a garlic clove.

Clean the octopuses, turning them over and emptying; take away the eyes and the “beak”, wash and dry. Put the cleaned octopuses in an earthenware pan with tomatoes, oil, salt and pepper. Cover the pan, cook at slow fire for abt. 30 minutes, shaking the pan every now and then. Add the parsley with garlic and cook for 15 minutes; if after then, there is still too much liquid, reduce to obtain a thick and dark sauce.

The suggested wines are stronger whites like a Fiano di Avellino or a Greco di Tufo or a San Giorgio del Sannio.

Struffoli (Buns)

For 6 servings:

250 grs flour, a pinch of salt, the grated skin of 1 lemon and 1 orange, 4 tablespoons of white wine, 50 grs butter,, 1 whole egg, 1 teaspoon of sugar, 100 grs of peeled and chopped almonds, 250 grs honey, 3 tablespoons of sugar, oil to fry, coloured sugar granules.

Sieve the flour and put on a tray in a cone shape, make a hole into it and add wine, egg, butter, sugar (1 spoon), the lemon and orange skins and salt.
Knead well, make sticks shaped like a pencil, cut into pieces and deep, few at a time, into the boiling oil; when golden, drain and let cool down.
In a pan, heat the honey with the sugar (3 spoons); when dark gold, add the almonds and the fried sticks. Let them be covered by honey, put on a greased plate and, with a half-lemon, shape them like a bun sprinkling them with the sugar granules.

The greasy sweet taste will be better matched by a sweet dessert wine like a Vesuvio amabile bianco
or a Malvasia liquorosa di Lucania or the Vernaccia di Serrapetrona.