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Recipes Matt Penne Ritorte with Radicchio and Parma Prosciutto Ricotta and Rum Fritters  Spaghetti alla Carbonara  Straw and Hay Tagliatelle with Prosciutto and Porcini Mushrooms  Spaghetti with Bottarga di Muggine  Pea soup with grilled octopus, GROK and aged balsamic vinegar  Speck and Arugula Salad  Baccalà alla Vicentina Endive and Radicchio Salad with Primo and Herb Vinaigrette Onion, Oregano and Olive Oil Focaccia Risotto with Dried Porcini, Taleggio and Truffle Oil Eggplant and Zucchini Parmigian with San Marzano Tomato Sauce Risotto with Butternut Squash, Porcini Muchrooms and Lobster Tuscan Olive Oil Cake with Figs Farro Salad Grilled Tuna with Ventresca sauce Tonnarelli Cacio e Pepe Pasta Salad with Tuna and Black Olives Linguine Pasta with Pesto Sauce Spinosi Tagliolini with Quail and Taleggio Cheese Fondue Lasagna Vegetarian (with vegetables) Seared Scallops with Chickpea Puree Spinosini with Prosciutto and Lemon Olive Oil Whole Wheat Fusilli with Greens Tuna and Artichoke Spread Melanzane del Contadino - Peasant style Eggplant Mike Wilson's Scallop Carpaccio Mike Wilson's Heirloom Tomato and Cheese Salad Grilled Fish with Primo Extra Virgin Olive Oil Turkey Tretazzini with Bardi Extra Virgin Olive Oil Grilled Fish with Bardi and Olio&Olive Lemon Olive Oil

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