"Dry pasta in the style of the Marches." Pasta raised with yeast and cut into strips.

"Pasta in the style of the wind in Saint Benedict's beard". This extraordinarily named dish from Sicily is made with a sheet of pasta folded like a fan and then cut across the folds in thin, zig-zag strips and deep-fried. Traditionally these were served drenched in honey and sprinkled with chopped pistachios and little pieces of zucchata.

Short crust pastry made with flour, butter and water.

Pasta with capers and mint added to a tomato and cream sauce, usually served with rigatoni and grated Parmesan cheese.

Timballo di anelletti is a dish from Palermo in Sicily consisting of cooked anelletti mixed with a rich meat ragù, béchamel sauce and peas, pressed into a mould and baked till golden. In the absence of the main ingredients, used whatever is available to make a richly flavoured sauce. Once cooked it is turned out for serving and cut like a cake. A impressive looking dish, as well as great tasting.

Factory-made pasta

Pasta with a sauce made with anchovies and breadcrumbs, a dish of Syracuse in Sicily.

Cauliflower, confusingly the Sicilians call cauliflower broccoli, fried with anchovies and pine nuts, currant and saffron and then mixed with pasta and sprinkled with breadcrumbs.

Spaghetti or maccheroni cooked in a form omelette with beaten eggs and cheese.

Pasta served with tuna with no tomatoes included in the sauce.