Casoncelli alla Bergamasca made to the local disciplinary style with meat, bread, Grana, pear, amaretti and raisins, shaped like small boats and dressed with butter, sage and pancetta.

An earthy contemporary Umbrian penne with browned sausage, Pecorino di Norcia and fresh black truffle, emulsified without heavy cream.

A contemporary Sardinian penne built around browned sausage, saffron, tomato and Fiore Sardo, inspired by the flavors of Campidano and finished with a glossy pasta water emulsion.