1. Take Fig. Wash and boil it (for lovers of rich flavor the water for rice with salt better, and I did it without salt). By the way, rice - a traditional dish of Northern Italy.

2. Take the tuna. Defrost and cut it. By the way, in Italy the meat is not very popular. It great substitute for seafood. For example, in the Venetian cuisine popular dishes "anguiila" - eel and "zuppa di pesce" - fish soup. Also the Italians love fish on the grill, shrimp on the griddle, and rice dishes with fish. Gourmets will appreciate the "granseola" — spider-crab meat, cooked in the shell of the animal, cephalopods with polenta (porridge made of corn flour), broth with rice flour in combination with "sarde in saôr" - sardines in oil and vinegar. As for the tuna, then grill it on the grill, make a carpaccio with a lemon marinade, in salads. On the basis of canned tuna prepare sauces for meat and chicken.

3. Take cheese. Grate it or buy a ready-made (I chose two kinds of cheese: grated cheese for pizza cheese). It is hard to imagine the traditional cuisine of Italy without the cheese. The most famous Parmesan cheese needs to Mature in the cellars for at least two years to become dry and easily crumble. They sprinkled on pasta, salads, omelettes and meat. A mozzarella cheese made from Buffalo milk. It is indispensable for the preparation of snacks and salads. Gorgonzola add in the creamy sauce and delicate ricotta make delicious desserts.

4. Take green peas. Drain off the water. In Italy is very popular dishes with peas, corn and beans. And the exquisite taste of Italian dishes add garlic, nutmeg, capers and olives.

5. Take dried herbs. Italian cooks love spices and seasonings. Basil and saffron Italians put in their dishes more often than any other chef in the world.

6. Lay products layers. Rice, tuna, cheese, rice, peas, tomato, cheese and herb blend (Basil, oregano...). Slightly off topic, but for the record... In 2005, Parma became the headquarters of the European authority for food safety. At the ceremony, Prime Minister Silvio Berlusconi said that happy with the outcome, as the main competitors of Parma Finns have a passion for smoked venison, so it is unwise to place such organization in Finland. In response, the Finnish pizza chain Kotipizza has released a new pizza with smoked venison, named after Berlusconi. In 2008, the pizza Berlusconi won first place at the annual festival of pizza in new York, ahead of two dishes from the old country.

7. Preheat the oven to 200 degrees and put the dish to bake. By the way, the Italians prefer products not to cook, and stew in their own juice or with the addition of olive oil and wine. They believe that it is better passed the aroma and specific taste of each ingredient.

8. In 20 minutes the dish is ready! Bon appetit! And don't forget to rest after lunch. That's what true Italians.