Pickled garlic

medium-sized rabbit with its liver • ground beef • bacon for roasts or lard • fresh carrots • Plenty of cilantro • mixed pickled vegetables • pickled green peppers (Lombardi) • Plenty of oil (extra virgin olive oil and sunflower oil) • About 3 1/4 cups dry white wine (750 ml) • Rosemary, sage, and garlic (for the marinade) • Salt, pepper, and a bit of hot chili pepper (to taste)

large bunch of fresh parsley • large garlic clove • capers • anchovy fillets • pickled pearl onions • Extra virgin olive oil,

rustic bread • Olive oil, granulated garlic, salt, oregano • cherry tomatoes • –7 anchovy fillets • Pitted black olives • red onion • pickled caper berries • Fresh basil • Salt, olive oil, apple cider vinegar

eggplants • Vegetable oil (high-oleic) for frying, • tomato purée (about 1 kg) • extra virgin olive oil • garlic cloves • turmeric • Freshly ground black pepper, to taste • pancetta (about 70 grams) • Salt, to taste • curly lasagna noodles (about 500 grams) • Taggiasca olives, • mozzarella cheese (about 600 grams) •

veal eye of round (about 1 kg) • dry white wine (250 ml) • celery stalk • carrot • yellow onion • garlic clove • bay leaves • whole cloves • sage leaves • water (1.5 liters) • Salt • Olive oil •

chicken breast slices • tomato pulp • Taggiasca olives (you can also use black olives) • pickled capers • Parsley, to taste • garlic • Olive oil, to taste • anchovy fillet in oil (optional, but adds good flavor) • Semolina flour, for dusting • small piece of fresh chili pepper (if desired) • Salt, to taste