01. PASTA PARCELS WITH MEAT AND CABBAGE FILLING
02. STEAK TARTARE IN THE ALBA MANNER
03. STUFFED CABBAGE LEAVES
04. GNOCCHI WITH CASTELMAGNO CHEESE DRESSING
05. FLANS WITH ASPARAGUS AND FONDUE
06. CHOCOLATE PUDDING
07. JUGGED RABBIT WITH POLENTA
08. HAZELNUT CAKE
09. ANCHOVY AND GARLIC DIP WITH VEGETABLES
10. MIXED FRY-UP IN THE PIEMONTE MANNER
11. FRITTERS WITH FRESH HERBS
12. TRUFFLE RISOTTO
13. SOUSED TROUT
14. BEEF IN RED WINE