For 6 servings:

500 grs of fresh ricotta (cottage) cheese, 2 egg whites, 1 tablespoon water to dilute the cottage cheese, 2 grs salt, 3 grs sugar, 4 tablespoons olive oil, 6 tomatoes skinned, diced and seedless, 6-7 chopped basil leaves, 1 tablespoon grated parmesan cheese, 4 tablespoons grated breaad, 1 liter milk.

Soften the ricotta cheese with water, add the egg whites (mildly beaten), then the parmesan, 3 tablespoons of grated bread, salt and sugar. Blend the ingredients and, by hand, shape the canederli (big gnocchis) and roll them in the grated bread (1 tablespoon). Boil the milk with some salt and cook the canederli, strain , put them in the plates, seasoning with the tomatoes prepared with oil, basil and salt.

Due to the dish acidity, the recommended wines must be dry, full bodied whites like a Montescudaio Bianco,a Vernaccia di San Gimignano or a Capichera Vermentino di Gallura.

Rombo in crosta di patate (Turbot in potatoes crust)

For 4 servings:

4 cleaned turbot filets (each abt. 130 grs), 2-3 potatoes, 10 grs salt, 5 grs pepper, 70 grs olive oil.

Slice the potatoes in small rectangular pieces, wash them with plenty of cold water and squeeze to loose some starch and become crisper. Salt and pepper the turbot filets and, on the top of each one, press the potatoes; warm the oil in a pan and cook the filets for 3-4 minutes (without turning) until seeing the potatoes becoming golden brown. Remove the filets and put in a heath-resistant pan with the potatoes on the top; complete cooking in oven at 200°C for 3 minutes.

The dainty taste of the fish needs a mellower velvety white whine like a Sauvignon Bianco or a Frascati Fontana Candida or a Greco di Tufo.

Sorbetto di ananas e fragole (Pineapple and strawberries sherbet)

For 4 servings:

2 pineapples of abt. 300 grs each, 150 grs of cleaned strawberries, 50 grs sugar, 1 lemon

Cut the pineapples in half lengthwise. Empty with a spoon and shake together with the strawberries until achieving a purée; put in a bowl and "wet" with the juice of a lemon. Separately, prepare a syrup boiling the sugar in 2 tablespoons of water and keep boiling for 2 minutes. Cool down and blend the syrup into the fruit shake. Pour everyhthing in the ice-cream machine and start for 40 minutes. Put the sherbet in the half pineapples, keeping in fridge until serving.

The recommended dessert wines are either a tasty Moscato Rosa dell’Alto Adige or a sweet sparkling wine like a Moscato d’Asti or a Demisec Rosè di Franciacorta.