Arista (standing rib roast of pork with rosemary and garlic) – Toscana
Brodo vegetale (vegetable stock) – Ricetta di base (Base recipe)
Pappardelle al ragù di cinghiale (ribbon pasta with wild boar sauce) – Toscana
Pizzoccheri (buckwheat pasta with potatoes and cheese) – Lombardia
Saltimbocca alla romana (veal escalopes with sage and prosciutto)- Lazio
Spiedini di maiale (grilled pork and fennel skewers) – Toscana