First course - stuffed baby zucchini
Second - pasta con finocchio e sarde (pasta with fennel and sardines). This is the dish we always ate on the 19th. The fennel and sardines are sauteed with raisins and pignoli nuts with a bit of chopped tomato and wine. The pasta has to be pericatelli shaped [I looked up the shape and think it's similar to my favorite pasta, bucatini, also hollow, also long/spaghetti shaped]. It's like a spaghetti, only thicker, and hollow. Then, the entire plate is topped with toasted, seasoned breadcrumbs. It's magnificent.
Third - Pan seared pompano with mushrooms and parsley butter.