For 4 servings:

600 grs zucchini (Italian squash), flour, 2 eggs, 25 ml milk, 1 pinch of marjoram, 10 grs minced parsley, salt, oil to fry.

Clean, wash, dray and cut in long slices the zucchini; lightly flour and fry in very hot oil, drain when golden. Put in an oven tray in layers adding salt. Break the eggs in a bowl, whip with milk, marjoram, parsley and salt and pour on the zucchini; bake in oven for 20 minutes at 250°C and serve still warm and soft.

The ideal match is with a young red like a Montescudaio or a Col d Orcia or the Elba red

Pollo alla diavola (Chicken devil style)

For 4 servings:

1 chicken of 1200 grs, olive oil, 1 lemon, salt and pepper

Clean, empty, wash and dry the chicken, cut in half and press with the hands; marinate in a plate with oil, pepper and salt. Cook on a very hot grill or an iron pan, first on brisk fire to brown then at mild fire to cook internally for abt. 30 minutes. When cooking, put on the chicken a lid smaller than the pan with some weights on top. Serve with lemon slices and green salad leaves.

The suggested wines are heavier reds like the Carmignano or the Morellino di Scansano or even a Nobile di Montepulciano..

Panpepato (Pepper bread)

For 4 servings:

200 grs flour, 100 grs almonds, 100 grs sugar or honey, 100 grs cocoa powder, 100 grs chopped candied fruits, 2 grs cinnamon, 2 grs minced cloves, 80 grs bitter chocolate.

Mix in warm water or milk all ingredients until achieving a smooth dough. Shape the panpepato like a cap and cook carefully in oven; let idle for 10 days, then cover with the previously melted bitter chocolate.

The only possible match is with a Vin Santo from Tuscany.