"Macaroni in the shepherd's style." A dish from Calabria of macaroni such as penne mixed with crumbled pork sausage and ricotta cheese and red pepper, or perhaps with smoked cheese, topped with grated pecorino cheese and then baked.

A macaroni dish from Campania with a sauce of a tomatoes and basil with ham.

"Macaroni with nuts." A dessert from Riete in Lazio made with macaroni with a walnut sauce.

Macaroni with prawns

A dish of thick strands of bucatini cooked in a hot sauce made with diavolicchio chillis.

A macaroni dish from Calabria with a sauce of a mixture of meats, including game and poultry and pork.

Macaroni mixed with cooked tomatoes and aubergine (US: eggplant) and served with grated Parmesan cheese.

"Abundance" A thick soup of puréed broad beans (US: fava beans) cooked with borage and a little fennel, a bit of chilli and thickened with pasta. When cold it is cut into strips and fried. Traditionally served on the Feast of San Giuseppe on 19th March.

"Abundance." A thick soup of puréed broad beans (US: fava beans) cooked with borage and a little fennel, a bit of chilli and thickened with pasta. When cold it is cut into strips and fried. Traditionally served on the Feast of San Giuseppe on 19th March.

"Abundance of Saint Joseph." A thick soup of puréed broad beans (US: fava beans) cooked with borage and a little fennel, a bit of chilli and thickened with pasta. When cold it is cut into strips and fried. Traditionally served on the Feast of San Giuseppe on 19th March.