First course
Agnolotti (ravioli)
Agnolotti del plin with roast meat sauce
Sartù of rice (Campania)
Brudera (Piemonte)
Small pasta shells with ragù sauce (Basilicata)
Paniscia di Novara (Lombardia)
Tortellini (Emilia Romagna)
Garbanzo beans soup
Village beans (Calabria)

Main dishes
Cotechinata
Pork arista (Toscana)
Fegatelli (pork liver dices) (Toscana)
Baked pork rib chops (Piemonte)
Milk meat roast
Rostisciada (Lombardia)
Termana pork (Abruzzo)
Batsoà (Piemonte)
Meat rolls (Lombardia)
Beans with pigskin (Lombardia)
Mix boiled meat (Piemonte)
Piemontese mix fried food (Piemonte)
Grive (Sardegna)
Meat rolls (Lombardia)
Càsoeûla (Lombardia)
Spiced pork sausage in prison (Emilia Romagna)
Naples's meat balls (Campania)
Messed cornmeal porridge (Lombardia)

Sauces and relishes
Erbazzone
Potentina meat sauce