Besan

large egg • milk (80 ml) • extra virgin olive oil (120 ml) • salt • all-purpose flour (about 360 grams) • baking powder (16 grams, for savory recipes) • tomato puree (350 ml) • extra virgin olive oil • dried oregano • cooked ham (150 grams) • whole milk mozzarella (200 grams) • salt

eggs (separate yolks and whites) • plus 1 tablespoon light brown sugar (about 120 grams) • vegetable oil of your choice (about 100 ml) • almond milk (about 200 ml) • tapioca starch or cornstarch (about 50 grams) • Juice of 1 lemon • chia seeds (about 20 grams) • rice flour (about 200 grams) • baking powder • sliced almonds (about 80 grams) • Fig jam,

whole wheat flour (about 350 grams) • all-purpose flour (about 250 grams) • salt • fresh spinach (about 200 grams) • water (about 200 ml) • extra virgin olive oil (about 50 grams)

finely ground durum wheat semolina flour (about 400 grams) • water (about 380 ml) • sugar • salt (about 8 grams) • olive oil • active dry yeast (about 12 grams) • Oregano, to taste • Extra virgin olive oil, • xxxxxxxxxxxxxxxxxxxxxxxxx • onions • Vegetable oil, for frying • Flour, •

eggs • sugar (150 grams) • milk (about 120 ml) • vegetable oil (about 120 ml) • Zest of 1 lemon plus juice of half a lemon • all-purpose flour (250 grams) • vanilla baking powder (about 2 teaspoons or 8 grams) • milk (500 ml) • egg yolks • Zest of 1 lemon • sugar (50 grams) • potato starch (20 grams)

eggs • sugar (100 grams) • margarine (100 grams) • cake flour (130 grams) • cornstarch (70 grams) • salt • baking powder (about half a packet) • Cornflakes, • Nutella • orange marmalade • Cocoa powder, • Powdered sugar,

all-purpose flour (about 117 grams) • cornmeal (about 117 grams) • oat flour (about 66 grams) • (about 5 oz/150 grams) plain whole-milk yogurt • oil (about 100 ml) • Zest of 1 lemon • medium eggs or 3 large eggs • baking powder (about 2 1/2 teaspoons or 16 grams) • salt • kiwis

yogurt (125 ml) • all-purpose flour (375 grams) • vegetable oil (125 ml) • sugar (250 grams) • water (60 ml) • baking powder (about 2 1/2 teaspoons, 16 grams) • chocolate chips (80 grams)

rice flour (100 grams) • quinoa flour (90 grams) • cornstarch (85 grams) • baking powder (15 grams) • plant-based milk, I used almond milk (200 ml) • lime-flavored powdered gelatin (30 grams) • granulated sugar (100 grams) • vegetable oil (120 grams) • eggs • lime, zested and juiced • lime curd (250 grams) – see recipe link, substitute lime for lemon • Zest of 1 lime, for garnish

activated charcoal powder (about 3 grams) • all-purpose flour (about 500 grams) • warm water (about 350 ml) • salt (about 6 grams) • fresh yeast (about 15 grams) • Extra virgin olive oil, • sliced mild cheese, such as mozzarella or provolone (about 120 grams) • sliced cooked ham (about 150 grams)

for the crust • fine buckwheat flour (about 250 grams) • cornstarch (about 75 grams) • packed light brown sugar (about 100 grams) • unsalted butter (about 110 grams) • large egg plus 1 egg yolk • zest of 1/2 lemon • salt • for the rice • rice (about 200 grams; we used vialone nano) • milk (about 600 ml) • packed light brown sugar (about 100 grams) •

coconut milk (240 grams) • coconut oil (50 grams) • eggs • agave syrup (60 grams) • pitted dates (120 grams) • almond flour (130 grams) • unsweetened shredded coconut (130 grams) • Vanilla • psyllium husk (20 grams) • salt • baking powder (15 grams)

eggs • sugar (about 120 grams) • high-oleic vegetable oil (about 120 ml) • water (about 80 ml) • orange juice (about 50 ml) • ground cinnamon and/or ground fennel seeds (I used both) • ground anise • ground caraway • rice flour (about 200 grams) • potato starch (about 50 grams) • soaked raisins (about 30 grams) • almonds •

eggs • sugar (about 100 grams) • semolina flour (about 300 grams) • baking powder (about 10 grams) • whole milk (about 100 ml) • sunflower oil (about 100 ml) • Zest of 1 lemon, grated • Orange marmalade, • Powdered sugar,

for the dough: • all-purpose flour (about 200 grams) • chestnut flour (about 400 grams) • (for the gluten-free version, use 4 cups chestnut flour (about 500 grams) and 2/3 cup corn flour (about 100 grams)) • eggs • vanilla powdered sugar (about 50 grams) • salt • baker’s ammonia (about 4 grams) • unsalted butter (about 75 grams) (or 5 tablespoons vegetable oil (about 70 grams)) • seeds from 1 vanilla bean • grated zest of clementines • dessert wine (about 30 grams; use sweet wine, brandy, or zibibbo) •

all-purpose flour (about 330 grams) • granulated sugar (about 300 grams) • eggs • extra virgin olive oil (about 170 grams) • freshly squeezed orange juice (about 170 grams, from about 2 oranges) • Grated zest of 1 untreated orange • baking powder (about 2 1/2 teaspoons, 16 grams) • vanilla extract

chestnut flour (500 grams) • eggs • sugar (250 grams) • milk (500 ml) • baking powder • Plenty of grated lemon zest • baking soda

For the crust • all-purpose flour (about 300 grams) • unsweetened cocoa powder (about 25 grams) • cold unsalted butter, diced (about 150 grams) • powdered sugar (about 100 grams) • large egg • salt • dark chocolate, melted, for brushing the crust (about 40 grams) • For the panna cotta • heavy cream (about 500 ml) • sugar (about 60 grams) • mint syrup (about 120 ml) •

all-purpose flour (about 330 grams) • sugar (about 250 grams) • eggs • plain yogurt (about 170 grams) • vegetable oil (about 170 grams) • Grated zest of 1 lemon • vanilla extract • baking powder (about 2 1/2 teaspoons, 16 grams)

all-purpose flour (about 400 grams) • sugar (about 40 grams) • medium eggs • egg yolk • unsalted butter, melted (about 60 grams) • Sambuca (about 18 ml) • fine salt • vial orange flavoring • Vegetable oil, as needed, for frying (such as sunflower or canola oil) • plus 2 tablespoons honey (about 170 grams)

eggs • salt • sugar (about 190 grams) • vegetable oil (about 100 grams) • all-purpose flour (about 250 grams) • cornstarch (about 50 grams) • milk (about 150 ml) • instant baking powder for cakes (about 0.5 oz or 16 grams) • unsweetened cocoa powder (about 30 grams) • vanilla powder (or 1 teaspoon vanilla extract)

eggs • sugar • milk (about 240 ml) • vegetable oil (about 240 ml) • all-purpose flour (about 400-430 grams) • baking powder (about 0.5 ounce or 16 grams) • chocolate chips (about 150 grams) • raisins (about 150 grams) • Aromatic mix (see ingredients below) • oranges (zest only) • lemon (zest only) • honey •

rice flour (190 grams) • almond flour (55 grams) • sugar (150 grams) • eggs • almond milk (85 grams) • vegetable oil (60 grams) • vanilla baking powder (16 grams) • potato starch (40 grams)

all-purpose flour (about 350 grams) • medium eggs (if very large, use 2) • sugar (about 50 grams) • anise liqueur • unsalted butter (about 50 grams), softened • salt • vegetable oil for frying • honey (about 250 grams) for coating • rainbow sprinkles

For the piadina: 2 1/2 cups whole wheat flour (about 300 grams) • all-purpose flour (about 200 grams) • extra virgin olive oil • baking soda • water (about 270 grams) • For the filling: 1 avocado • cream cheese (about 200 grams) • red cherry tomatoes • yellow cherry tomatoes • Juice of 1/2 lemon • sprigs fresh parsley • Salt and pepper •

spelt flour (150 grams) • rice flour (70 grams) • packed dark brown sugar (90 grams) • large egg yolks (about 1.5 ounces or 45 grams) • couple drops orange extract • salt • unsalted butter or margarine (130 grams) • apricot jam or other jam of your choice (250–300 grams)

eggs • sugar (100 grams) • all-purpose flour (200 grams) • baking powder (for cakes) • plain or fruit yogurt (150 grams) • milk • Lemon zest • Powdered sugar or coarse sugar for topping

re-milled semolina flour (about 400 grams) • warm water (about 200 ml) • salt • homemade tomato purée (about 1 liter) • Olive oil, • onion • Salt, to taste • Pepper, to taste • white wine (about 50 ml) • Fresh basil, • Ricotta salata cheese, as needed (or ricotta marzolina, if available)

For the focaccia: • I used semolina flour (De Cecco brand) : 2 cups (250 grams) • bread flour (Manitoba) : 2 cups (250 grams) • water : 1 1/2 cups (350 ml) (I use still mineral water) • fresh yeast • boiled potato : 2/3 cup (150 grams) • honey (or 2 teaspoons brown sugar) • extra-virgin olive oil, • salt (12-15 grams, to taste) • cherry or grape tomatoes (250 grams) • xxxxxxxxxxxxxxxxxxxxxxxx • For the dandelion greens: •

re-milled semolina flour (about 200 grams) • warm water (about 100 grams) • For the sauce • ricotta cheese (about 80 grams) • walnuts (about 40 grams) • sun-dried tomatoes in oil, drained (about 40 grams) • grated pecorino cheese • small piece garlic • salt • Extra virgin olive oil,