Quantity for 4 persons: 2 1/2 cups of rice  1/2 onion  extravirgin olive oil  1/2 cup of white wine  grated pecorino cheese  a spoon of butter broth (also done with Knorr or Maggi cubes)
Difficulty: easy. Time: about 1/2 hour at all

You'll need:extra virgin olive oil (about a cup), Lemon juice (2 tbspoons), Salt , Pepper
Difficulty: very easy. Time: a few minutes

Quantity for 4 persons: about 4lb of boiling meat (better using a marrow-bone) One onion Tomato concentrated Parsley Salt Pecorino cheese. Difficulty: very easy. Time: with the pressure pot about 45 minutes, with normal pot, about 3 hours.

Quantity for 4 persons: pane carasau (about one sheet or more per person) Salt Extravirgin olive oil. Difficulty: very easy. Time: 5 minutes

Quantity for 6 persons: 500 gr. Sardinian coarse Fregola 500 gr. clams 200 gr. mussles Extra-pure olive oil 2 garlic cloves 600 gr. fresh tomatoes or peeled ones Parsley and basil.

Quantity for 6 persons: 12 kg. Malloredus  400 gr. fresh pork sausage  Extra-pure olive oil  1 onion  400 gr. tomato purèe 150 gr. grated pecorino cheese Salt.

Quantity for 4 persons: 450 gr. Malloredus 300 gr. fresh Pecorino Saffron, salt and pepper.

Quantity for 4 persons: 500 gr(1,10 lbs) of spaghetti alla bottarga 200 gr (0,44 lbs) of decorticated schrimps 4 peeled tomatoes 1 small minced onion 1 minced garlic clove 2 leafs of basil  minced parsley extra virgin olive oil 1/2 cup of cognac.
Difficulty: easy. Time: 15 minutes plus the time to boil the water to cook the pasta.

Quantity for 4 persons: 40 gr. grated mullet Bottarga  70 gr. Artichokes cream  Extra-Pure olive oil  Chilipepper.

Quantity for 4 persons: Pane carasau (2 whole sheets per person) Tomato salse (about 2 cups) grated pecorino (sheep cheese) One egg per person. Difficulty: easy. Time: about 15 minutes.