Ingredients: Mascarpone cheese, eggs, sugar
Preparation: Break the eggs.
Divide the glair from the yolk.
Add the sugar to the yolks and whip; when it becomes a white foam, add the mascarpone.
Apart assemble the glairs, and with the other mixing, twirl slowly from bottom to top, mixing all.
Take the “pavesini” biscuits, bathe them into the coffee and prepare the first coat.
Add one coat of mascarpone cream and continue as above for 2 other coats.

Ingredients: Beef, garlic, parsley, browned onion, celery, carrot, fresh tomatoes, red wine, flour
Preparation:
In olive oil brown the floured beef.
In the skillet prepare a stews of oil and herbs.
To this stews add the beef and water with red wine.
When the wine is evaporated add the tomatoes.
Cook it for 3 hours on low fire.

Ingredients: Tuscan kale, savoy cabbage, beet, olive oil, leek, salt and pepper, carrots, celery, red onion, white beans, parsley, basil, whole wheat bread, ripe tomatoes
Preparation:
Fries of olive oil and leek.
Add the ripe tomatoes preserved if possible.
Then add the vegetables, that before you have cut in cubes.
Add the white beans with their water.
When the vegetable soup is ready, cover it with the bread slices; add olive oil and let boil.

Ingredients: Stale bread, ripe tomatoes, basil, garlic, leek, thyme, olive oil, salt and pepper
Preparation:
Fries of oil and leek.
Add thin slices of bread, and then ripe tomatoes, basil and generous garlic, salt, pepper and thyme.
Boil everything for 1 hour ca.
During the preparation constanlty mix the soup.

Ingredients: Wild boar meat, vinegar, onion, carrots, red wine, tomato soup, pine-nuts, raisins, candied cedar, honey, dark chocolate.
Preparation:
Cut the Wild Boar in small pieces: put it in water, vinegar and herbs. In the morning, drain and wash the wild Boar. Put it into a pan, when begin to boil switch off the fire and throw away the product liquid.
Cooking:
Let bring in a pan the Wild Boar and minced onions and carrots. After 10 minutes add red wine, when the wine vaporise add the tomato soup. When it’s quite cooked, add pine-nuts, wet raisin, candied cedar in small pieces, vinegar, honey, fondant chocolate and let finish to cook.

Ingredients: Rosemary, garlic, salt and pepper, olive oil, white wine
Preparation:
Garnish the Arista with garlic and rosemary, salt and pepper in the external part and move into the oven at high temperature for 1 hour. Water with wine.