 Almost all pasta dishes require a base of "sfoglia", a dough of eggs and flour, handmade with a rolling pin.First courses include cappelletti, passatelli in broth, lasagne, cannelloni, nidi di rondine, ravioli, tagliatelle, garganelli, maltagliati, gnocchi and strozzapreti, seasoned with bolognese sauce or a dressing of butter and sage.Second courses include meat dishes, such as pollo alla cacciatora, rabbit in porchetta, meat-filled zucchini, sausages and mixed grilled meats, and fish dishes, like barbecues of atlantic mackerels, sardines, rotisseries of oily fishes, sepias with peas, fried squids and gianchetti (known here as "omini nudi").