Piadina Romagnola (kind of bread) with charcoal broiled sardines, provolone cheese and wild lettuce

Ingredients for piadina (5 - 6 pieces):

• White flour type 00 500 g (1.1 pounds)
• 3 Tbs. water
• 1 Tbs. pork fat
• 1 Tbs. extra virgin olive oil

Other ingredients:

• Fresh sardines 500 g (1.1 pounds)
• Breadcrumbs, oil and salt to garnish
• Wild lettuce 50 g (1.76 ounces)
• Rocket (rucola in Italian) 50 g (1.76 ounces)

Preparation:
Mix ingredients for piadina, flatten into 5 to 6 round breads and bake on hot plate.
Mix breadcrumbs with extra virgin olive oil, add pinch of salt.
Coat fresh sardines uniformly with the mixture.
Broil on charcoal for 5 minutes.
Wash and dry the wild lettuce and rucola.
Lay lettuce and rucola on warm piadina, add sardines and fold in the middle.

Suggested wines:

• Rosso Aulente San Patrignano

Tagliolini pasta with genuine mussels and green pea puree

Serves 4:

• Vegetable broth 450 g (0.99 pounds)
• Capelli d’angelo (tagliolini pasta) 300 g (10.58 ounces)
• Clam juice 200 g (7.05 ounces)
• Fresh peas 150 g (5,29 ounces)
• Cleaned clams 50 g (1.76 ounces)
• Minced tomatoes 50 g (1.76 ounces)
• Extra virgin olive oil 60 g (2.16 ounces)
• Chopped green onion 30 g (1.08 ounces)
• Chopped garlic 30 g (1.08 ounces)

Preparation:
Boil vegetable broth with peas and cook capelli d’angelo pasta in it.
Brown green onion and fresh peas in frying pan with oil.
Sauté minced tomatoes with oil and garlic, add clam juice, fresh clams, peas and, finally, capelli d’angelo cooked al dente.
Toss lightlythen serve garnished with clams and minced tomatoes.

Suggestions:
If the pasta appears to be to excessively dry, add a little vegetable broth with peas.

Suggested wines:

• Dry Lambrusco

Eel in sauce

Serves 4:

• Fresh e el 800 g (1.76 pounds)
• Fresh tomatoes 200 g (7.05 ounces)
• Onion 50 g (1.75 ounces)
• Parsley 20 g (0.7 ounces)
• 3 bay leaves
• 2 garlic cloves
• Extra virgin olive oil 3 dl (1.5 cups)
• Dry white wine 2 dl (1 cup)
• Flour type 00 as needed
• Salt and pepper to taste.

Preparation:
Clean eels thoroughly scrubbing with paper and wood ash.
Remove offal and wash under running water.
Warm oil in a casserole, and brown lightly chopped onion and garlic.
In the meantime slice eel in 6-7 cm (2.36 to 2.75 inches) long chunks, coat with flour and brown in frying pan with oil. Drain excess oil.
Add browned eel to casserole, add wine and let evaporate.
Cook for 15 minutes, adding hot water as needed.
Add salt and pepper to taste.
Add peeled fresh tomatoes cut into small cubes and bay three leaves.
Cook for 15 more minutes.
Serve sprinkled with chopped parsley and slices of grilled polenta.

Suggestions:
If the eel is big, remove skin and cook a little longer.

Suggested wines:

• Raboso rosato giovane