For 6 servings:

600 grs spaghetti, 50 grs butter, 3 tablespoons olive oil, 3 sliced garlic cloves, 200 grs sliced black olives, 1 tablespoon chopped salted capers, 3 tomatoes peeled amd sliced, 1 tablespoon minced parsley, 6 minced anchovies filets.

Put in a pan butter, oil, garlic and the anchovies; when the garlic will become golden, add olives, caper and the tomatoes. Season the sauce for 15 seconds stirring over brisk fire. In the same time, cook the spaghetti underdone in plenty of boiling salted water, drain, put in the serving tray, cover with sauce and sprinkle with the minced parley; mix and serve.

The recommendation is for a dry white like a Colle Picchioni or an Amelia bianco or the Bianco di Ronciglione.

Saltimbocca alla romana (Escalopes roman style)

For 4 servings:

500 grs veal slices, 120 grs raw ham, 50 grs butter, sage leaves, salt, pepper, white wine.

Silce the veal pieces in smaller portions and put on each of them a raw ham slice folded to cover. Put a sage leaf and fix with a toothpick. In a pan melt the butter and brown the saltimbocca; when they are golden on both sides, add salt, 100 ml white wine and keep cooking for 5-6 minutes. Take the saltimbocca out of the pan, add two glasses water and boil for 1 minute. Pour the sauce over the saltimbocca and serve with fried peas.

The suggested wines are bodied whites like an Aprilia bianco or a Trebbiano del Circeo or the Frascati Superiore Fontana Candida.

Gelato di ricotta (Buttermilk curd ice cream)

For 6 servings:

500 grs buttermilk curd (ricotta cheese), 4 egg yolks, 100 grs sugar, 50 ml rum or brandy, candied cherries.

Stir in a tureen with a wooden spoon the yolks with the sugar; when soft, add always stirring, the sieved ricotta and then the liqueur. With a wet gauze cover the wall of a square mould, pour the compound, level, cover with another gauze and put in fridge for at least 3 hours.

Take out the ice cream on a tray, take out the gauzes, decorate with cherries or candied fruits and keep in fridge until serving.

The mild taste will be better matched by a stronger muscatel like a Martingana di Pantelleria or a Moscato di Sorso-Sennori or the Moscato di Trani.