A sweetened macaroni pie from Rome, layered with beef and chicken livers, mushroom and rigatoni topped with crème pâtissière and baked.

A sort of pie from Parma of anolini and puff pastry.

A sort of pie of asparagus mixed with béchamel sauce, mozzarella and grated Parmesan cheese and baked au gratin.

A layered pie of cooked macaroni, tomato sauce mixed with chopped chicken livers and béchamel sauce, topped with grated Parmesan cheese and baked au gratin.

Pâté made from pork liver.

Pâté de foie gras. Pâté made from the liver of a duck or goose which is force fed with sweetcorn, maize.

Lamprey pâté made by cooking chunks of lamprey in whitewine. The lamprey is then sieved and turned into a paste with butter and formed into what shape you please, sometimes with the addition of aspic.

Short pasta such as penne or rigatoni cooked and mixed with sautéed onions and minced (US: ground) beef with tomatoes and chicken Iivers, put into a pastry crust, topped with grated Parmesan cheese and baked.

Short pasta such as penne or rigatoni cooked and mixed with sautéed onions and minced (US: ground) beef with tomatoes and mushrooms, chicken livers, kidneys and coxcombs, put into a pastry crust, topped with grated Parmesan cheese and baked.

A sort of baked macaroni pie layered with tomatoes and cheese sauce.