In a large mixing bowl, add the flour, 1 teaspoon salt, ½ teaspoon pepper, and mix thoroughly. Dredge chicken pieces in the seasoned flour. Heat oil in a 4-quart sauté pan with high sides. Brown chicken pieces on both sides, remove from pan. Set aside.

Slice sausage into 1-inch-thick pieces and brown in same pan, remove and set aside.

Lower heat and add garlic until slightly browned, add onions and cook until they get some color. Add mushrooms, cook until soft. Add peppers, oregano, rosemary, salt and pepper. Let peppers cook down a few minutes.

Place chicken and sausage pieces back into pot and add crushed tomatoes to cover.

Bring to a boil and then lower heat and simmer covered for 20 to 30 minutes. Uncover and continue cooking until sauce thickens a bit.

Remove from heat, stir in cannellini beans, and serve immediately.

To make risotto
Cook pancetta in a large heavy saucepan over medium to high heat until crisp; remove pancetta and set aside. Add the butter and olive oil to the same pan and cook, stirring constantly with a wooden spoon, until softened and translucent, about 2 to 3 minutes. Add the rice and cook, stirring, for about 3 minutes, until every grain is coated with butter and oil.

Add 1 cup of the stock and stir until the liquid is absorbed. Continue adding stock, about ½ cup at a time, stirring frequently and making sure all the liquid is absorbed before adding more stock. Cook until the rice is just tender and creamy but still al dente, 15 to 20 minutes. You may have leftover stock.

To assemble
Just before removing risotto from heat, add the shrimp and cook until shrimp are pink in color, about 2 to 3 minutes.

Remove risotto from heat, stir in the crumbled Gorgonzola cheese and sprinkle with crispy pancetta and serve immediately.

For the berries
Combine 4 cups of berries, the wine, sugar and cinnamon in a shallow saucepan and bring to a boil, then reduce heat to a simmer.

For the dumplings
In a mixing bowl, combine dry ingredients and cut in shortening. Add milk, mixing just until dough forms. Wrap in plastic and refrigerate for 1 hour.

On a lightly floured surface, roll dough to ¼-inch thickness. Cut into diamond shapes and drop into simmering berry stew and poach for about 5 minutes.

Remove dumplings from pot with a slotted spoon. Place on a warm platter while tossing the remaining 2 cups of berries in the stew to warm them.

Divide the stew between 6 bowls, top with 2 dumplings and a dollop of mascarpone cheese. Serve immediately.