Thirty classic and innovative recipes that range from tempting side dishes to impressive main courses, from hearty one-pot meals to surprising desserts. All employ fillings and fillings to great advantage of the taste and aesthetics of the dish. Allow yourself to be tempted! Guinea fowl with chestnuts, Rabbit with dates, Red and gold mussels, Millefoglie di pesce, Peperoncini al baccalà, Mele al foie gras-these are just a small sampling of the many goodies unearthed by the author. Plus, tips for marrying dishes and fillings and time-saving tricks.
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