With asparagus broth. A sauce of combined salsa bianca and asparagus purée.
A sauce of chicken livers sautéed and cooked with stock and white wine and served with pasta.
A sauce of fish made and fish stewed in white wine and tomates and then sieved with fish stock. Served with pasta.
"With a sauce of tomatoes and anchovies" served with pasta.
"With a sauce of tomatoes and dried mushrooms" served with pasta and grated Parmesan cheese.
"With a sauce of tomatoes and cream" served with pasta and grated cheese.
Haute cuisine. Classical cooking, usually very rich and, consequently, quite expensive.
"Saint Joseph's Altar." A banquet traditionally held on 19th March, Saint Joseph's Day.
With sauce with grated truffle.
