Blue cheese

Spaghetti, • zucchini • milk (125 ml) • mild Gorgonzola cheese (50 grams) • cornstarch • turmeric • Extra-virgin olive oil, • Salt, • Black pepper,

For the gorgonzola cream: • Milk, • sweet gorgonzola (160 grams) • butter (about 1/2 oz or 15 grams) • brandy or cognac (helps break up the gorgonzola texture) • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • shrimp tails • Lardo di Colonnata • Extra-virgin olive oil, • Black pepper, • Fresh herbs (such as thyme, rosemary, etc.), • dried linguine (about 400 grams) •

Carnaroli rice (about 180 grams) • Mantua pumpkin, peeled and diced (about 100 grams) • chili pepper • Gorgonzola cheese (about 20 grams) • As needed • Vegetable broth • White wine • Extra virgin olive oil • Butter • Parmesan cheese • Milk • Unsweetened cocoa powder

tagliatelle (250 grams) • peas (200 grams) • pork guanciale (150 grams) • Extra-virgin olive oil, • heavy cream (1 container) • mild Gorgonzola cheese (150 grams)

puff pastry • radicchio • cooked ham (about 100 grams) • gorgonzola cheese (about 100 grams) • heavy cream (about 100 grams) • egg • Salt, to taste • Olive oil, to taste • Cutting board • Knife • Skillet • -inch round baking pan (28 cm) •

rice (about 300 grams) • broth (1 liter) • creamy gorgonzola cheese (about 150 grams) • peeled pumpkin (about 75 grams) • butter (about 14 grams) • chopped rosemary • dry white wine (about 60 ml) • Salt and pepper, to taste

cremini or white mushrooms • small zucchini • béchamel sauce • creamy gorgonzola cheese • cooked ham • Olive oil, • Fresh parsley, • Salt and pepper, • small carrot • garlic clove • small celery stalk • chopped parsley •

rectangular puff pastry • figs • pizza mozzarella (about 100 grams) • spicy gorgonzola or Roquefort cheese (about 100 grams) • Prosciutto (as needed)

fresh egg lasagna noodles • lactose-free béchamel sauce (1 liter) • radicchio (about 800 grams) • Italian sausage (about 350 grams) • shallots • creamy mild gorgonzola cheese (about 300 grams) • walnuts (about 75 grams) • grated Parmesan cheese (about 40 grams) • white wine (about 40 ml) • extra virgin olive oil • Salt, to taste • Black pepper, to taste

cooked Swiss chard (about 200 grams) • egg • whole milk ricotta cheese (about 125 grams) • all-purpose flour (about 25 grams) • grated Parmesan cheese (about 50 grams) • Gorgonzola cheese (about 70 grams) • milk (about 60 ml) • Salt • Nutmeg

Arborio rice (about 300 grams) • broth (1 liter) • pears • speck, cut into thin strips (about 150 grams) • mild gorgonzola cheese (about 150 grams) • Grated Parmesan cheese, to taste • Butter, • onion • dry white wine

butternut squash (about 600 grams) • potatoes (about 400 grams) • all-purpose flour (about 200 grams) • Coarse salt, • mild Gorgonzola cheese (about 200 grams; I use the kind with mascarpone) • whole or low-fat milk (about 60 grams) • Salt and nutmeg,

For the gorgonzola cream: • Milk, • gorgonzola dolce (about 180 grams) • butter (about 20 grams) • brandy or rum (helps break up the gorgonzola texture) • xxxxxxxxxxxxxxxxxxxxx • veal chop, about 1.3 lbs (600 grams) • bell pepper • garlic clove • Fresh rosemary, • Extra virgin olive oil, • Butter, •

fregola sarda (320 grams) • Milk, • mild gorgonzola cheese (180 grams) • butter (20 grams) • brandy or rum (helps break up the gorgonzola strands) • bell peppers (depending on size) • cherry tomatoes (300 grams) • Extra-virgin olive oil, • Garlic, • Fresh basil or dried oregano, • Brown sugar • rosemary •

Arborio rice (240 grams) • peeled pumpkin, diced (350 grams) • onion • vegetable broth (1/2 liter) • Gorgonzola cheese (200 grams) • Butter and Parmesan cheese, as needed, for finishing • dry white wine (1 glass) • Extra virgin olive oil, • Salt,

penne (65 g) • figs (160 g) • garlic, finely minced • Butter • red onion, sliced • all-purpose flour • milk (100 ml) • gorgonzola (30 g) • Parmesan cheese • Salt and pepper

egg pasta lasagna noodles • gorgonzola (300 grams) • ball buffalo mozzarella • fontina cheese (200 grams) • grated cheese (200 grams) • béchamel sauce (about 400 grams) • sausage, about (200 grams) • To taste, black pepper and basil

semi-milled Carnaroli rice (about 160 grams) • large shrimp • lard (such as Italian-style cured pork fat) • mild gorgonzola cheese (about 100 grams) • Smoked black pepper to taste • dry white wine (plus more as needed) • Salt to taste

polenta cornmeal (about 150 grams) • water (about 600 ml) • Salt, to taste • Butter, • speck, about 1mm thick • mild gorgonzola cheese (about 250 grams) • Chives, to taste

lactose-free ricotta cheese (100 grams) • egg yolk • cooked, well-drained spinach (60 grams) • grated Parmesan cheese • all-purpose flour, plus more for dusting • salt • nutmeg • unsalted butter • Gorgonzola cheese

For the arancini • Roma rice (about 500 grams) • Originario rice (about 500 grams) • unsalted butter (about 150 grams) • saffron • grated Parmesan cheese (about 50 grams) • grated Sicilian Pecorino cheese (about 50 grams) • water (about 1.5 liters) • For the filling: • Gorgonzola cheese, diced (about 150 grams) • speck, diced (about 100 grams) • For breading and frying: •

medium sweet potato • all-purpose flour (about 60 grams) • potato starch (about 15 grams) • egg • Salt, to taste • gorgonzola cheese (about 150 grams) • milk • olive oil • sage leaves • generous sprinkle of nutmeg

asparagus or wild asparagus • Carnaroli or Vialone Nano rice (about 300 grams) • dry white wine (60 ml) • extra-virgin olive oil • Gorgonzola cheese, to taste • water (2 liters) • carrots • onion • celery stalks • zucchini • potato • parsley stems •

drizzle olive oil • Chopped onion, to taste • Carnaroli rice (about 200 grams) • water (450 ml) • salt • Gorgonzola cheese (about 50 grams)

penne pasta (400 grams) • mild Gorgonzola cheese (200 grams)

Carnaroli rice (about 90 grams) • prepared Genovese pesto • vegetable broth (1 liter) • rice flour (about 20 grams) • grated Parmesan cheese (about 30 grams) • Gorgonzola cheese, mild or spicy (about 100 grams) • milk (about 60 ml) • salt

For the gnocchi: • potatoes (about 700 grams, best if older or very dry) • potato starch (about 100 grams) • coarse flour (about 100 grams, or any coarsely ground flour) • For the creamy gorgonzola sauce: • unsalted butter (about 50 grams) • whole milk (about 200 ml) • mild gorgonzola cheese (about 200 grams) • grated Parmesan cheese (about 50 grams)

homemade ricotta ravioli • gorgonzola and mascarpone blend (200 grams) • walnut halves (100 grams) • Sage, • Ricotta salata, for grating • Black pepper, • For the ravioli: • pasta flour (1 kg) • eggs • salt • ricotta (700 grams) • eggs •

ricotta and spinach ravioli • Belgian endive (radicchio), 3.5 oz (100 g) mild gorgonzola cheese, 1 red onion • Extra-virgin olive oil, as needed; salt and pepper, to taste; red pepper flakes, to taste; parsley, to taste • walnuts; Parmesan cheese, as needed

all-purpose flour (about 150 grams) • fine semolina flour (about 150 grams) • water (about 185 grams) • fresh baker's yeast (about 6 grams) • fine salt (about 10 grams) • spicy Gorgonzola cheese (about 100 grams) • small can whole peeled tomatoes • Salt, to taste • Sunflower oil for frying