1. Mediterranean sea bass
Bass, or sea bass, is one of two closely related species of fish that range from the Black Sea through the Mediterranean and out into the Atlantic from the westernmost point of Africa up to Norway. Everyone from at least the first century A.D. has agreed that it has exceptional flavor, very few small bones, and holds together well after cooking. Beware! Beyond that, the term "bass" is used to name various fish that seem to be more or less related to the European fish, including the whole grouper family.

2. Black olives
The Olive is the fruit of the Olive tree (Olea europaea) and is a major component of the agriculture and gastronomy of many countries adjoining the Mediterranean Sea in Europe, North Africa and Asia Minor. The fruit is a small drupe 1–2.5 cm long, thinner-fleshed and smaller in wild plants than in orchard cultivars. Olives are harvested at the green stage or left to ripen to a rich purple colour (black olive). Canned black olives may contain chemicals that turn them black artificially.

3. Vegetables
Contain: Protein, Fiber, Vitamin A (carrots), Folic Acid (greens), Vitamin E, Calcium (greens/pulses), Iron (greens). Although most vegetables contain high amounts of water, they do contain large quantities of nutrients. Green leaf types such as cabbage or lettuce have no calories and root vegetables have very few. Frying vegetables will increase its calorie count 3 or 4 times so boil, bake or steam them instead. As with eggs, the 'rawer' the vegetable the more nutrients are preserved, so raw carrots, beans and peas will all retain their high fibre counts which are lost through cooking. Pulses like beans and peas are particularly high in fibre and protein.

4. Wine
Wine is an alcoholic beverage made from the fermentation of grape juice. The natural chemical balance of grapes is such that they can ferment without the addition of sugars, acids, enzymes or other nutrients. Wines are usually named either by their grape variety or by their place of production. Generally speaking, European wines are named both after the place of production (e.g. Bordeaux, Rioja, Chianti, Cotnari) and the grapes used (e.g. Pinot, Riesling, Chardonnay, Merlot). Wines from everywhere except Europe are generally named for the grape variety.
 
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Other recipe by Marcello Rivetti
Fettuccine con Aragosta
Fettuccine with Fresh Maine Lobster and Cherry Tomatoes in a Lobster Bisque

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