For the semolina
Place the sugar and the grated lemon rind in the milk and bring to the boil.

Very slowly add the semolina to the milk, mixing it in with a whisk. Cook for five minutes.

Next pour it into a mould and leave it to cool for a day.

For the fried ingredients
Parboil the brain, the strips of veal spinal marrow and the sweetbread for three minutes and drain well.

Slice all the meats and cut the cold semolina into diamond-shaped slices.

Dip the amaretti biscuits, slices of apple and pear in the flour. Beat two eggs.

Dip the semolina slices and the floured amaretti biscuits, apple and pear in the egg and then in the breadcrumbs.

Beat the other two eggs. Dip the meats in these beaten eggs and then in the breadcrumbs. Dip the meatballs in the flour.

Fry all the breaded ingredients in very hot extra-virgin olive oil in a cast-iron frying pan: first fry the sweet ingredients, change the oil and then fry the savoury ingredients.

In a separate pan, brown the floured liver for 3 minutes and the sausage, prick it first with a fork.

Serve piping hot. Finally, salt as necessary.

Wine Pairing: Grignolino d’Asti

For a good risotto use an italian rice as carnaroli or arborio quality. We suggest to don't prepare this recipe with an Asian rice.

Slice the shallot and pour it in a pan with the extra virgin olive oil. Cook the shallots in the oil for 2 minutes then add the rice. Heat the rice for 3 or 4 minutes, then add the diced pears and white wine.

Let simmer over a low heat until the wine is completely absorbed.

Pour the vegetable stock, a bit at a time, stirring constantly and gently, until the rice has absorbed it completely.

Add a pinch of salt and pepper, stir and turn off the heat. Pour the cream, stir and let stand for 2 minutes.

Serve with a dash of nutritional yeast flakes.

Place the flour on a pastry board, make a well in the middle, and pour the egg yolks into the well with a pinch of salt.

Carefully yet briskly knead the dough and leave to rest for fifteen minutes.

Roll out into a very thin sheet with a rolling pin or with a pasta or pastry machine, leave it to dry slightly but do not let it dry completely.

Roll up the dough and use a sharp knife to cut it into very thin strips to make the tajarin (tagliolini).

Cook the strips in a generous amount of salted water for two minutes and dress with melted butter and sage.

Once the pasta is served at the table, sprinkle with grated Parmigiano Reggiano cheese and top with a little freshly grated white truffle.

Wine Pairing: Langhe Nebbiolo

Fillet the anchovies and remove the salt from the fillets. If the fillets have been preserved in oil, drain well as the oil is not usually of the best quality.

Wash the anchovies and crush them into a pulp using a pestle and mortar.

Finely chop the garlic and marinate it in the milk for a couple of hours (this softens the flavour of the garlic and makes it easier to digest. (If the garlic is really fresh, you can skip this step).

Melt the butter with the oil in an earthenware pan (use a glazed pan if you don’t have an earthenware one), add the anchovy pulp and mix it into the butter and oil over a very low heat.

Remove the finely chopped garlic from the milk, drain well and then mix it in with the anchovies, butter and oil. Continue to cook over a low heat for about twenty minutes, stirring occasionally.

Meanwhile, clean the vegetables and cut them into small pieces. Place the vegetables on a serving dish and dip them in the hot sauce.

Parboil the cauliflower florets in salted water for five minutes and then drain.

Set a spirit stove (or an electric hot plate) in the middle of the table, and place the pan containing the bagna cauda on the stove (it needs to be kept hot throughout the meal). Place the serving dish with the vegetables in the middle of the table as well.

Take a piece of vegetable, dip it in the bagna cauda and enjoy.

Wine Pairing: Barbera d’Alba 

In a terrine whisk the egg yolks with sugar until you get a light foam.

Add the mascarpone, keep whisking delicately.

Add the whisked egg whites (a pinch of salt for better results) and the Cognac mixing from top to bottom to keep the stiff peaks and get an homogenous cream.

Pour coffee in a large terrine and dip the ladyfingers in it one by one placing them in a pirex or ceramic plate, preferably rectangular.

The secret for a great dessert is the following: the ladyfingers must keep their consistency.

Create a layer and cover it with cream.

Alternate a layer of ladyfingers and cream until finished.

Add dark cacao on top and place in the fridge for at least two hours before serving (not in the freezer!).