Lidia's Kitchen

Tomato and mint salad; Italian-style filet with balsamic reduction; gluten-free torta caprese.

Pasta and bean soup; spaghetti with pantry sauce; spaghettini with olive oil and rosemary.

Focaccia Genovese served with Le Marche-style bean soup prepared with cabbage; country onion soup.

Rustic oatmeal biscuits; tomatoes stuffed with bread, herbs cheese and eggs; string bean salad with capers and basil.

Mozzarella salad with celery and walnuts; pappa al pomodoro with clams; courgette parmigiana.

Clam bruschetta using bread; mushrooms with scallops and scallions; grilled tuna with mimosa sauce.

Adding lettuce to risotto; veal stew with onion and squash; bread pudding with pears.

Prune and pork kebabs; braised cabbage with prosciutto; ham in marsala sauce.

Burgers stuffed with mozzarella and basil; cauliflower salad flavoured with anchovies and herbs.

Apple cider braised pork shoulder with turnips; mashed potatoes and fava beans; pear crumble with brandy and cherries.

Halibut baked with mushrooms in a lemon and white wine sauce; stuffed peppers with capers and anchovies; anise cookies.

Tomato and ricotta crostini; tuna salad with boiled courgette; aubergine and rice parmigiana.

Meatball and aubergine tagliatelle; vegetable and meat casserole; lentil country salad.

Seasoned olives; homemade pasta; pappardelle with turkey rolls.

A dough made from potatoes, topped with mozzarella, tomatoes, extra virgin olive oil, oregano and grana padano; barley soup.

Artichokes with tuna, capers and hard-boiled eggs; grouper with potatoes and peppers; jam-filled mezzelune fritte.

Cucumbers with whole wheat couscous; toasted grain soup; baked whole wheat penne and ceci beans.

Clam and scallion risotto with tomatoes; Neapolitan rice and meat mould served with a green salad.

Scallop salad; seared sesame chicken breast; mint granita.

Potatoes baked with tomatoes; salmon with mustard sauce; angel cake with fresh berries.

Baked swordfish with lemon, capers and vinegar; boiled potatoes with mint sauce.