For 4 servings:

8 slices of stale bread, 1 big mozzarella, flour, 2 eggs, 20 ml milk, salt and oil to fry.

Put a slice of mozzarella between two slices of bread of the same size; flour those "sandwiches", press and dip into the beaten eggs with milk. Turn often until they will have adsorbed the liquid, fry in very hot oil, turning often. When golden, drain and serve adding, if liked, one anchovy filet on each slice.

The recommendation is for a mild white like a Capri bianco or the Solopaca bianco or an Ischia bianco

Bistecche alla pizzaiola (Pizzaiola style steaks)

For 4 servings:

4 beef steaks, 6 tablespoons olive oil, 2 garlic cloves, 300 grs peeled tomatoes, oregano, salt and pepper.

Warm in a pan 3 tablespoons oil, put the steaks and cook on a brisk fire for few minutes, turning them; reduce the fire and cook again for 3-4 minutes. Add the remaining oil to juice, brown the garlic, add tomatoes, salt and oregano. After 10 minutes, put again the steaks, season, take out the garlic and serve.

The acidic taste of the tomatoes suggests a red like a Vesuvio rosso or a Conca or even an Aglianico d'Irpinia

Zeppole (Fried buns)

For 6 servings:

500 ml water, 300 grs flour, salt, oil to fry, 100 gr sugar mixed with 5 grs cinnamon powder.

Warm the salted water; when boiling, add the flour and stir with a wooden spoon, until the dough falls away from the pan. Put on an oiled marble layer and knead until becoming soft; make cylinders 1cm thick, cut into pieces 15 cm long and shape with them some buns. Fry on plenty of boiling oil on a mild fire, pricking them with a fork; when golden, drain and dust with sugar and cinnamon and serve.

The greasy taste will be better matched by a sweet wine like a Moscato dolce di Cagliari or a Frascati amabile or the Malvasia di Morlupo