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<p>Recipe <strong>first</strong> for <strong>4</strong> people based on <strong> Mussels</strong> with tomato - cooking method <strong> to boil fried</strong>.</p><p> Ingredients: 1200 G Mussels - 400 G Potatoes - 2 Garlic Cloves - 1 Spring Onion - 1 Thyme Sprig - 6 Cherry Tomatoes - Vegetable Stock - 5 Tablespoons Extra-virgin Olive Oil - Salt - Pepper</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Perch</strong> - cooking method <strong> fried</strong>.</p><p> Ingredients: 600 G Perch Fillets - Lemon Juice - Flavorings - Olive Oil - Flour - 2 Eggs - Breadcrumbs - Abundant Butter - Salt</p>

<p>Recipe <strong>first</strong> for <strong>4</strong> people based on <strong> Black olives</strong> with tomato.</p><p>Ingredients: 3 Garlic Cloves - 6 Anchovy Fillets - A Little Olive Oil - 75 G Butter - 200 G Black Olives - 1 Tomato Spoon - Spaghetti Type Pasta</p>

<p>Recipe <strong>appetizers</strong> for <strong>4</strong> people based on <strong> Baked ham</strong> - cooking method <strong> oven</strong>.</p><p>Ingredients: 4 Slices Cooked Ham (preferably from Prague) (1 cm thick slices, 50 g each) - 1 Pack of Frozen Puff Pastry - 1 Quite Finely Chopped Onion - 1 Tablespoon Chopped Parsley - 50 G Butter - 25 Cl Bechamel - 1 Yolk Eggs - 400 G Chopped Boiled Spinach - 20 G Grated Parmesan Cheese - Salt - 1 Pinch Freshly Ground Black Pepper - For the dish: - A little butter</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Sole</strong> - cooking method <strong> pan</strong>.</p><p> Ingredients: 1000 G Sole (fish 250 G Each) - 10 Cl Vermouth Dry - 2 Tablespoons Cream - 1 Sachet Saffron - 1 Tablespoon Flour - 30 G Almonds - 2 Tablespoons Cream - 30 G Butter - Salt</p>

<p>Recipe <strong>first</strong> for <strong>4</strong> people based on <strong> Peas</strong>.</p><p> Ingredients: 300 g of penne type pasta - 30 g of fresh mushrooms - 100 g of raw ham - 200 g of peas - 1 teaspoon of truffle paste - 1 knob of butter - 1 glass of cream - 4 tablespoons of grated parmesan cheese - salt - pepper</p>

<p>Recipe <strong>second</strong> for <strong>6</strong> people based on <strong> Lamb</strong>.</p><p>Ingredients: 1000 G Lamb Chops - 1000 G Topinambur - 1 Handful Chopped Parsley - 1/2 Lemon - 2 Tablespoons Green Olives (or Taggiasche Olives) - 1 Teaspoon Powdered Ginger - 1 Saffron Saffron - Seed Oil (preferably Peanut Seeds) - Salt</p>

<p>Recipe <strong>first</strong> for <strong>4</strong> people based on <strong> Bread crumbs</strong> - cooking method <strong> oven</strong>.</p><p> Ingredients: 350 G Mezze Penne Pasta - 2 Bunches of Fresh Onions - 100 G Speck - 20 Cl Cream - 2 Egg Yolks - 4 Tablespoons Parmesan Cheese - 3 Tablespoons Olive Oil - 20 G Butter - 2 Tablespoons Breadcrumbs - Salt</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Chamois</strong> - cooking method <strong> pan</strong>.</p><p> Ingredients: 8 Chamois Chops - 16 Dried Plums - 16 Dried Apricots - 40 G Dried Porcini Mushrooms - 60 G Butter - 10 Cl Broth - 10 Cl Red Wine Vinegar - 2 Tablespoons Sugar - 3 Juniper Berries - Tea - 2 Tablespoons Oil D olive - Salt</p>

<p>Recipe <strong>second</strong> for <strong>4</strong> people based on <strong> Lamb</strong> - cooking method <strong> pan</strong>.</p><p>Ingredients: 1000 G Boneless Leg Of Lamb (lamb) - 2 Salted Anchovies - 2 Chili Peppers - 1 Garlic Clove - Salt - Pepper - 1/2 Glass Castelli Romani Dry White Wine - 1/2 Glass Wine Vinegar - 4 Tablespoons Oil Extra-virgin olive oil</p>