Il pranzo della domenica & other celebrations

• Rustic savoury pies, two ways
• Stuffed artichokes, Sicilian style
• (An ode to) Pasta al pomodoro: bucatini ‘marinated’ in tomatoes
• The majestic rice timbale from Naples
• Guinea hen with pomegranate
• The beloved aubergine bake
• Pork roast with pears & chestnuts
• Tomatoes stuffed with rice

The recipes in this chapter are meant to feed a small crowd on a special occasion. The structure of a traditional celebratory meal in Italy is a five-course meal consisting of antipasto, primo, secondo, contro and dolce — and can take hours, turning events such as weddings where different types of each dish are served into a long, slow torture.