Marinated Raw veal (Vitello crudo al coltello)
100 to 150 grams per person of a good cut of veal, upper leg cut ideally, without nerves or fat, to be cut in very small dices of 5 mms. side. Add the juice of half a lemon per person, some thyme leaves, then sprinkle with TuTTO's un-filtered extra-virgin olive oil stirring in half a clove of minced garlic per person. Mix well. Add salt and pepper. Mix again and let the meat marinate for a few hours. Serve it cold with a sip of good Barbaresco.

Hunter’s style chicken (Pollo alla cacciatora)
Cut a chicken in five or six pieces. Fry it on a pan, with some olive oil and a couple of rosemary branches. Add a thinly cut, medium-sized onion. Turn the pieces on a vigorous flame. When the pieces are a bit browned, add a glass preferably of the red wine you are going to drink with it (at least the same grape type). Let it reduce for a few minutes. Add one stem of celary and half a carrot, both roughly minced. After five minutes add three tomatoes, roughly cut, and a spoon of tomato concentrate, diluted in a espresso cup of chicken soup or hot water. Turn the fire down, put the lid on and let it cook for one and half hour circa, until the sauce has reduced to a yummy bit. To be "drained with moderation" using wines based on Barbera or Nebbiolo grapes.