Baked anchovies
Ingredients: 800g of anchovies, 4 cloves of garlic, oil, salt, vinegar and oregano.
Preparation: clean and remove the bones, then wash and put them in a oiled baking-pan. Flavour it with minced garlic, salt, vinegar, oregano and oil again. Cook it at high flame and serve them hot or cold.

Squids and artichokes
Ingredients: 800g of squids, 4 artichokes, 1 clove of garlic, extra vergine olive oil, salt and pepper.
Preparation: start from removing the squids mouth, eyes, the ink bag and the little bone. Rinse them abundantly with water. Remove the tentacles from the bag and slice them in stripes. Fry slightly the garlin and a little of oil in a pan, let the garlic became gilt, remove it add the sliced squids and then flavour it with salt and pepper. Let it cook with a little of warm water. Keep the flame moderate and let it cook with the cover. In the meantime clean the artichokes, slice them, cook it with some oil and flavour it with salt and pepper. When the artichokes are almost cooked add them to the squids, let them flavour for some minutes, amalgamate everything well and serve it.

An advice: when you clean the artichokes remove the outer and hard leaves and the internal beard.

Lasagna napoletana
Ingredients: 600-700g of pasta for lasagna, 450g of meatballs, 500g of ricotta, 450g of mozzarella di bufala, abundant meat sauce, 250g of pecorino and parmigiano, black pepper and some sausages.
Preparation: boil the pasta, dry it, flavour it with the two cheeses, salt and pepper. Fry the meatballs, slice the mozzarella in little cubes and mix the ricotta with a part of the meat sauce. Pour the meat sauce in a oiled pan, put on a layer of pasta in the bottom and on the sides. Now put on the meat sauce with the ricotta, the mozzarella, the meatballs, the sliced sausages, a little of parmigiano, a little of pepper and some meat sauce. Repeat the layer until the pan is full. Cover the all with a last layer formed by pasta, meat sauce and some parmigiano. Cook it until the lasagna will be compact and the last layer gilt. Wait for it to cool not much and serve.

Potatoes Gatò
Ingredients: 1 kg of potatoes, 80g of butter, 3 egg yolks, 2 egg whites, 80g of salami, 100g of parmigiano, 250g of provola and mozzarella, salt, pepper, breadcrumb, lard and parsley.
Preparation: boil the potatoes, remove the pod and pass them to the sieve. Add the butter, the parmigiano, the egg yolks, the egg whites, the minced salami, the parsley, salt and pepper. Mix well the everything. Grease a pan with the lard, sprink it with the breadcrumb and put between two layers of potatoes the minced mozzarella and the provola. Helping with the wooden ladle line the surface. Put in the oven and remove it when the surface is gilt. The "Gattò" should be served warm/cold.

Friarielli (broccolis)
Ingredients: 750g of friarielli (broccolis), 3 cloves of garlic, salt, oil and hot pepper.
Preparation: wash and dry the friarielli. After making them boil at half cooking, drain and squeeze them. Fry slightly some garlic and add the friarielli leaving them to flavour with some salt and hot pepper.

Pastiera napoletana (pie)
Ingredients: 500g of flour, 3 eggs, 200g of sugar, 200g of lard. For the filling: 420g of wheat, 100g of milk, 30g of butter, 700g of fresh ricotta, 500g of sugar, 1 bag of vanilla, 5 egg and 2 egg yolks, 1 spoon of orange flowers water and lemon.
Preparation: put to cook in a casserole the wheat adding the milk, the butter and the grated rind of a lemon. Warm for 10 minutes mixing until becomes like a cream. Mix separately the ricotta with the sugar, the eggs, the egg yolks, the bag of vanilla and the orange flowers water. Mingle it until the mixture becomes very thin. Add a little of grated rind of a lemon. Prepare a short pastry with the flour, the eggs, the sugar and the wheat. Make a mixture without mingle it much. Let the mixture rest for half an hour, then stretch and cover one or many fit for cake with the mixture and add the ricotta. Decorate the pie with the short pastry made like stripes. Put the pie into the oven and let it for one hour until the pie has an amber color. Turn over the oven, wait for some minutes and then sprink the pie with icing sugar. The pie is still good after 2-3 days