Long Pasta tagliatelle, fettuccine, lasagnette, spaghetti, vermicelli, trenette, pappardelle, bucatini, linguine, ecc. Meat ragout beef, pork, chicken, chitterlings. Vegetable sauces mushrooms, peppers, dwarf marrows, egg-plants, artichokes. Tomato sauces tomato, basil, origan.
Sea sauces tuna-fish, pilchards, prawns, shrimps, squids, clams, mussels.
Green sauces basil, origan, parsley, rosemary, marjoram, thyme. Quick sauces garlic, oil and chili, oil and garlic, anchovies and capers. Long egg Pasta either the manufacrured or the home-made. Stewed sauces hare, roebuck, wild boar, pheasant, duck, partridge. Short and flat Pasta lasagne, farfalle, lasagnette Cream sauces cream and Parmesan, cream and salmon, cream and caviar, mozzarella and cheese.