Italian cuisine: Warm hors d'Å“vres
- "Spaghetti" pasta with squash blossoms
- "Spaghetti" pasta with tomato sauce and aromatic herbs
- "Spaghettini" pasta with courgettes, sage and green pepper
- "Strigoli" pasta with chanterelles in a cream chive sauce
- "Strigoli" pasta with sage tomato sauce
- "Strozzapreti" dumplings with tomato sauce
- "Tagliolini" pasta with salmon
- "Tagliolini" pasta with salmon, Octopus in tomato butter sauce
- "Tagliolini" pasta with small cuttlefish
- "Tortellini" pasta in ham cream sauce
- "Tortelloni" pasta with spinach and cottage cheese
- "Trenette" pasta with fresh tomatoes and mozzarella
- "Trenette" pasta with green beans
- "Trenette" pasta with pesto sauce
- Angler-fish ravioli on leek in Madeira sauce
- Anise fritters with minced game ragout
- Anise fritters with minced meat sauce
- Artichokes ravioli on potato cream with grilled mackerel fillet
- Artichokes ravioli on red peppers sauce
- Artichokes risotto
- Asparagus risotto
- Asparagus risotto with scampi
- Asparagus risotto with shrimps in white wine sauce
- Asparagus strudel with raw ham and tomatoes
- Aubergine rolls
- Aubergine rolls with mozzarella and tomato sauce
- Aubergine tartlet
- Aubergines pudding on tomato cream with basil
- Aubergines ravioli au gratin
- Aubergines raviolis on peppers sauce
