DECEMBER "Pepata" of mussels 1 kg of mussels, 100 g of small tomatoes, 3 cloves of garlic, extra virgin olive oil, black pepper. In a tall and large casserole fry in plentiful oil the cloves of garlic. Add tomatoes and mussels still closen and previously washed (wash carefully, scraping with a knife). Turn gas up and cook for 5-6 minutes till mussels will open. Serve them in their shells and their liquid, dredging copiously with freshly milled pepper. "Amatriciana" spaghetti 400 g of spaghetti, 150 g of bacon, 2 spoons of oil, 500 g of fresh tomatoes, 1 onion, chilli peppers at will, grated “pecorino”(ewe’s milk cheese), salt. Cut bacon into cubes and fry it in a pan with chopped onion and 2 spoons of oil. When it browns, mill hot chilli peppers and salt and pepper grains, then add peeled tomatoes into pieces. Cook on a high fire for some minutes. Boil spaghetti not over-cooked, strain and mix them with the sauce previously prepared; dust with grated “pecorino”. "Besciamelle" 1 l of milk, 100 g of butter, 120 g (a fistful) of white flour, nutmeg, salt. Warm milk up with some salt. Apart, melt butter in a saucepan, add flour stirring for some minutes. Pour the hot milk little by little and mill plenty of nutmeg. Stir for 20 minutes. This sauce is used to prepare courses like pasta and vegetables in the oven, flan, etc.