Between home made sauces and bought one, there is a difference. Unfortunately it is a lot of work preparing them and the home made also deteriorate quicker. The moulds prefer stuff without preservatives :-).

This is one oily, cooked and one fresh sauce, but both delicious. The base are the long red chilies as they are grown in Italy. They are not very hot after being deseeded. To get the sauce hot I add little pieces of Thai Chili, which burns you already at sight.

I like brain, preferable lamb brain, and it is possible to get it again after the "mad cow disease panic ebbed away
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Normally I avoid any severe treatment, some butter, some grappa, that's it. At the moment I am on the Asean/Italian fusion cooking trail. So I marinated the brain in Shaoxing. This is a Chinese Rice Sherry.

For this dish you are free to take the cheap "polipi non veraci" which do have only one "fila di ventose". They are less tender than the polipi veraci, but with this cooking method, it makes no difference.
You may cut them into pieces. put them into a pot and add slices of non treated lemon, also some green celery is good, you can carots too, anything what you imagine good with lemon flavor, obviously no patatoes, but I could try cassava next time.
Close the pot thoroughly to avoid that vapour comes out during the cooking process.

My daughter always complains that I insist too much on "Resteverwertung" (I was sure that "leo" did not know this, it means re-use of stuff). I always try to re-use the duck fat that I took away from the main duck dish.

In this case I got no criticism. I used the duck fat to deep fry sliced Zucchini. When they were nicely brown and cross, I added simply a handful of cashew nuts - Ready to serve.

This is Vincent's (my nephew) favorite, but also Matilde likes it a lot.
Get quails from the supermarket, They are not wild, but from intensive breedings, but they are still much more tasty than the rubber chicken you get as an alternative.

A good winter dish, when you get savoy cabbage everywhere for little money. Invest into the pancetta. I use the panceta from the producer Fanelli from Riofreddo in the north of Lazium.

Fry the pancetta in a pan to get it to your taste. If you like put a garlic clove also to the pancetta, but take it away after frying.

This is a recipe from Sardegna!
Get a good meaty duck, not too fat. The cheap ducks (5 €/kg) from Piazza Vittorio are normally excellent for the recipe.
Then the complicated part: you need mirto. (after cross translating from Italian to German to English, it results that it should be myrtle....well,) You might be condemned to never try this very good dish, when you live out of Italy. I am in the fortunate situation to have mirto on my balcony. Best it is, when there are also berries.

Fritto di latterini e calamaretti
Brandade

Pasta con scampi e pomodorini

Polpo con patate e crema di Cavolo Nero

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I already expressed my opinion about the superiority of the American education system. The attached sketch is another argument