For 4 servings:

4 dozens pickled big green olives (possibly the Ascoli types), 2 eggs, flour breadcrumbs, oil for frying. 1 tablespoon olive oil,100 grs pork meat, 50 grs veal meat, 50 grs diced chicken breast, half onion, 1 celery, half carrot all minced, 50 ml white wine, 25 grs butter, 2 eggs, 2 tablespoons grated parmesan cheese, 10 grs minced parsley, grated nutmeg, 1 grated lemon peel, salt and pepper.

In a pan, season with oil the minced vegetables, after evaporation, add the meats and dry, sprinkle the wine, evaporate, add salt, pepper, butter and parsley and cook for 30 minutes on a mild fire in the covered pan. Mash everything, put in a tureen adding parmesan, nutmeg, lemon peel, salt and pepper; the obtained compound must be homogeneous and thick. Stone the olives, stuff the inside with the compound, flour lightly in the beaten eggs, then in the breadcrumbs. Fry the olives in plenty of hot oil until becoming golden and crisp, drain on blotting-paper and serve.

The recommendation is for a mild white like a Verdicchio di Jesi or the Pigato d'Albenga or a Parrina bianco.

Tonno briaco (Drunken tuna)

For 4 servings:

4 slices of 200 grs each of fresh tuna, 10 grs parsley, 1 sliced onion, 1 laurel leaf, 50 ml Marsala wine, olive oil, 4 anchovies deboned, 10 grs capers, lemon juice, 4 slices home-made bread, salt and pepper.

Fry in a pan with 4 tablespoons olive oil the onion, parsley and laurel; put the tuna slices, salt , pepper and Marsala; cook for 10 minutes on each side.
In the meantime, fry the bread slices, drain and put on a hot plate; when the tuna is cooked, put on the bread slices and keep warm.
Fry in 3 tablespoons olive oil the anchovies, mash with a fork, pour the tuna cooking juice, filter, add the capers and the lemon juice, add salt and warm; pour the sauce on the fish and serve.

For the "meaty" taste, we suggest robust rosé wines like a Montepulciano Cerasuolo d'Abbruzzo or the Rosato del Salento or a Rosato d'Arquata.

Torta Donizetti (Donizetti cake)

For 6 servings:

160 grs butter, 60 grs sugar, 4 egg yolks, 2 albumens, 25 grs flour, 60 grs potato starch, 50 grs candied apricots, 50 grs candied oranges, 1 spoon vanilla powder, few drops cherry liqueur.

Whip the butter with 50 grs sugar, add the yolks and amalgamate; whip the albumens with the remaining sugar and add slowly to the previous compound. Add slowly flour, starch, the candied apricots and orange, then vanilla and cherry liqueur. Butter a round mould (24 cm diameter), pour the dough, put in oven at 180°c for 40 minutes. Take out and cool, then sprinkle with icing sugar.

The sweetish taste will be better matched by a sweet mildly sparkling wine like a Moscato Giallo dell'Alto Adige or a Moscato d'Asti or a Moscato La Versa Oltrepò.