Small Syracuse aubergine boats with dried Pachino and Gran Fresco di Reggiano

In this recipe Northern and Southern Italy interact in an harmonious set that enhances the typical sweet smoothness of the eggplants heat by the Sicilian sun, the richness of the dried Pachino, the peculiarity of the Gran Fresco di Reggiano - not to be confused with the non-aged Parmigiano Reggiano, and the elegance of Sicilian pistachio. 

Aubergines/Eggplants (the dark and long and not rounded and light) halfed lenghtways
Salt
Extravirgin Olive Oil
Dried Pachino (other dried tomatoes have not the same flavour)

Fresh garlic from the Mount Iblei

Gran Fresco di Reggiano

Crumbed Sicilian pistachios

Cut the aubergines in halves, empty the central part to create a small boat, salt, grind the pulp in the cooking robot, add a gross mince of dried Pachino and a bit of fresh garlic, add a bit of extra virgin olive oil and not too much salt, put in the small boats and add some cubes of Gran Fresco di Reggiano, then cover the small boat with thin slices of Gran Fresco di Reggiano. Sprinkle with crumb of Sicilian pistachios. Put in an oiled baking tray and cook in the hot oven 180°C-200°C till cooked. 

Maccheroni centinara with Genzano sausage and broccolini

Maccheroni 'centinara', 'a centonara' or 'a cento' are a typical water-and-wheat-pasta from Mentana, a town a few kilometres from Rome where recipes are passed on from generation to generation.
In Italy you can find the water-and-wheat-pasta declined in a number of ways, such as the long or short 'strozzapreti' or the Apulian 'orecchiette', each place has its shape perfect for the local cuisine.

This recipe combines the mildness of the pasta with broccolini, strenghtening the flavour with the richness of the savory Genzano's sausage.

Water
Sabina's wheat
Extra virgin olive oil
Genzano's sausage
Broccolini
Salt
Red Sulmona's garlic
Cayenne pepper
Pecorino (sheep's milk cheese) or Parmigiano Reggiano from the Latteria Sociale di Beduzzo Inferiore

Prepare the maccheroni a centinara in the traditional way, i.e. knead water and wheat till you get a dough compact, not hard nor gummy, create long stripes with a diameter between  0,5 and 0,8 centimeters long about 10 and 20 cm. Clean, wash and steam-cook the broccolini, sauté in a pan with garlic, oil and Cayenne pepper, not too much garlic and not too much pepper. Put a big pot with slaty water on the burner. In a cold pan put the crumbled sausages, cook on medium flame, add quite soon the broccolini, when ready put the pasta in the boiling water, strain the pasta withe the gnocchi strainer and sautè. Serve with some Parmigiano or with freshly grounded green or black pepper.