1. Lobster
The American lobster, Homarus americanus, is one species of lobster found on the Atlantic coast of North America. Within North America, it is also known as the northern lobster, Atlantic lobster or Maine lobster. It thrives in cold, shallow waters where there are many rocks and other places to hide from predators and is both solitary and nocturnal.
The American lobster is found as far south as North Carolina, and are famously associated with the colder waters around the Canadian Maritimes, Newfoundland and Labrador, Massachusetts, New Hampshire and Maine. They commonly range from 20 cm to 60 cm in length and ½ kg to 4 kg in weight, but have been known to reach lengths of well over 1 m and weigh as much as 20 kg or more, making this the heaviest marine crustacean in the world. An average adult is about 230 mm (9 inches) long and weighs 700 to 900 g (1½ to 2 pounds).

2. Home made fettuccine
Fettuccine (literally "little ribbons" in Italian) is a type of pasta. It is a flat, thick noodle made of egg and flour, similar to tagliatelle.In Italian cuisine, it is traditionally made fresh (either at home or commercially), but dried versions also exist on the market.

3. Cherry tomatoes
Good-quality cherry tomatoes will be firm, smooth-skinned and be at least pink in color. Tomatoes that are partially green will ripen if left at room temperature.
Avoid product that is too soft, wrinkled or that has broken skin. Tomatoes are low in Sodium, and very low in Saturated Fat and Cholesterol. They're also a good source of Vitamin E (Alpha Tocopherol), Thiamin, Niacin, Vitamin B6, Folate, Magnesium, Phosphorus and Copper, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K, Potassium and Manganese.

4. Tomato sauce
A tomato sauce is any of a very large number of sauces made primarily out of tomatoes, usually to be served as part of a dish (rather than as a condiment). Tomato sauces are common for meat and vegetables, but they are perhaps best known as sauces for pasta dishes.
The simplest tomato sauces consist just of chopped tomato flesh (with the skins and seeds optionally removed), cooked in a little olive oil and simmered until it loses its raw flavour, and seasoned with salt.
Water or wine is often added to keep it from drying out too much. Onion and garlic are almost always sweated or sauteed at the beginning before the tomato is added. Other seasonings typically include basil, oregano, parsley, and possibly some spicy red pepper or black pepper.
 
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Other recipe by Marcello Rivetti
Filetti di Branzino Mediterraneo al Cartoccio
Mediterranean Sea Bass Fillets, Baked in Parchment Paper (“Cartoccio” Style)

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