- 2 medium white onions (finely diced)
- 2 celery stalks (finely diced)
- 3 medium carrots (peeled and finely diced)
- 2 tablespoons unsalted butter
- 4 tablespoons extra virgin olive oil
- 1 b carnaroli or Arborio rice
- 1 pint of Birra Moretti
- 2 1/2 pints of vegetable stock
- 1 tablespoon finely chopped thyme
- 225 freshly grated Parmigiani-Reggiano
- salt and freshly ground black pepper

- 1 bunch radicchio
- 1 bunch romaine lettuce
- 1 bunch curly endive (frisee)
- 120 grams smoked prociutto, sliced
- 1 tart green apple
- 100 grams smoked cheese (use provolone if available)
- Vinigrette dressing:
- 6 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon acacla honey

- 450 g pork loin
- 225 ml extra virgin olive oil
- 1 large onion
- 2 medium carrots
- 1 stalk of celery
- 55 ml balsamic vinegar
- 1 bay leaf
- 1 sage leaf
- salt and black pepper

- 8 slices o peasant style stale bread eg. ciabatta
- 450 g fresh or tinned Borlotti or Cannelini beans
- 3 cloves of garlic
- 1 large white onion (chopped in half)
- 3 ripe tomatoes
- 1 leek
- 25 g of tinned tuna in oil (prefferably olive oil)
- 1 small red onion
- 270 ml red wine vinegar
- 150 ml extra virgin olive oil
- 225 ml cold water
- a sprig of fresh sage
- salt and black pepper to tatse

- 3 zucchini sliced
- 3 yellow squash sliced
- 1 large carrot parboiled and sliced
- 1 roasted red pepper sliced
- 2 tsp oregano
- marinade
- 1/2 cup samuel adams cherry wheat
- 1 cup olive oil
- 1/4 cup lemon juice
- 1 tsp black pepper
- 1/2 tsp salt