Butter

egg • all-purpose flour (about 100 grams) • pork loin (about 100 grams) • lactose-free butter (about 10 grams) • prosciutto • mortadella (about 100 grams) • Nutmeg, to taste • Salt, to taste • Parmesan cheese (about 100 grams) • lactose-free butter (about 25 grams) • sage leaves • Extra-virgin olive oil, to taste •

thick spaghetti (about 200 g) • unsalted butter (about 50 g) • anchovy fillets • unwaxed lemon • Salt, to taste • Extra-virgin olive oil, to taste

spaghetti (200 grams) • unsalted butter (100 grams) • fresh sage leaves • Bottarga powder or shavings • Salt and freshly ground black pepper

Pumpkin 1 1/3 lbs cooked (about 600 g) • all-purpose flour (about 300 g) • large egg • Zest of 1 lemon, grated • unsalted butter (about 120 g) • fresh sage leaves • grated Parmesan cheese • Salt, to taste • Black pepper, to taste • Nutmeg, to taste

red potatoes or white potatoes for gnocchi (500 grams) • all-purpose flour (about 150 grams), plus more as needed for shaping • medium egg • Salt, to taste • Fresh parsley, to taste • Fresh sage, to taste • Butter, to taste • Diced pancetta (optional, if desired), to taste • Black pepper (optional, if desired), to taste

finely grated Parmesan cheese (about 100 grams) • unsalted butter (about 100 grams) • tonnarelli pasta (about 250 grams) • Truffle, to taste

milk (200 g) • unsalted butter (25 g) • egg • sugar (50 g) • vanilla extract • sweet rice flour (glutinous rice flour) (130 g) • tapioca starch (15 g) • vanilla bean seeds (1.5 g) • unsalted butter (for greasing the molds)

cooked spinach (about 300 grams) • ricotta cheese (about 250 grams) • egg • grated Parmesan cheese • all-purpose flour (about 50 grams), plus more for dusting • Salt and freshly grated nutmeg, to taste • unsalted butter (about 100 grams) • Fresh sage leaves, to taste

Swiss chard (500 g) • whole milk ricotta (300 g) • grated Parmesan cheese (70 g) • Salt, pepper, and nutmeg to taste • Butter and sage for serving, • small piece garlic • olive oil (15 ml) • egg • All-purpose flour,

eggs (about 125 grams) • egg yolks (about 100 grams) • plus 2 tablespoons granulated sugar (230 grams) • salt (2 grams) • vanilla seeds or 1/2 vanilla bean (2 grams) • Zest of 1 lemon • finely ground cornmeal (about 80 grams) • almond flour (about 140 grams) • all-purpose flour (about 90 grams) • baking powder (8 grams) • unsalted butter (250 grams) • pine nuts (about 50 grams) •

large eggs (about 125 grams) • large egg yolks (about 100 grams) • salt (2 grams) • plus 2 tablespoons sugar (230 grams) • vanilla extract • Zest of 1 lemon • fine cornmeal (fioretto) (80 grams) • finely ground almonds with skins (140 grams) • all-purpose flour (90 grams) • baking powder (8 grams) • unsalted butter (250 grams) • Powdered sugar, as needed, for dusting •

zucchini, grated (about 250 grams) • ricotta cheese (about 250 grams) • large egg • grated cheese • all-purpose flour (about 250 grams) • Salt, to taste • Nutmeg, to taste • fresh sage leaves • unsalted butter (about 40 grams)

all-purpose flour (325 grams) • butter (350 grams) • salt (5 grams) • peeled tomatoes • balls of mozzarella cheese • fresh oregano • Olive oil,

pumpkin, cut into pieces (about 400 grams) • chestnut flour (about 150 grams) • all-purpose flour (about 250 grams) • Salt and black pepper, to taste • extra virgin olive oil • Butter and grated Parmesan cheese,

For the gnocchi: 1 1/8 lbs roasted DELICA pumpkin (about 500 grams), roasted with sage and rosemary • all-purpose flour (about 250 grams) • chestnut flour (about 180 grams) • Salt and pepper • For the sauce: 7 tablespoons unsalted butter (about 100 grams) • grated Parmesan cheese (about 50 grams) • fresh sage leaves • Salt

all-purpose flour (about 430 grams), 1 large egg, 2 egg yolks, 3/4 cup sugar (about 150 grams), 2/3 cup unsalted butter, cold and cubed (about 150 grams), 1 pinch salt, zest of 1 lemon • About 1/2 cup sour cherry preserves (about 130 grams), 1 2/3 cups sheep’s milk ricotta (about 400 grams), 1/2 cup sugar (about 90 grams), ground cinnamon to taste, jarred sour cherries in syrup to taste • Egg white and milk, as needed for brushing, powdered sugar for dusting

peeled pumpkin (about 400 grams) • red potatoes (about 300 grams) • semolina flour (about 170 grams) • unsalted butter (about 80 grams) • fresh sage leaves • Grated Parmesan cheese, to taste

butter (plus a few extra pieces); • fresh sage leaves; • Salt; • Cooking water (if needed) • For the fresh raviolini pasta: • re-milled semolina flour (about 300 grams); • salt; • eggs • For the raviolini filling: • lean ground meat (about 300 grams); • sliced mortadella with pistachios (about 150 grams); • Extra virgin olive oil; •

durum wheat flour (270 grams) • semolina flour (30 grams) • eggs • ricotta cheese (200 grams) • borage leaves • small bunch fennel fronds • butter • Borage flowers • Dried tomato flakes

whole chicken (about 2.2 lbs / 1 kg) • bay leaves • carrots • celery stalks • large onion • Salt, to taste • Carnaroli rice (about 160 grams) • fresh sage • unsalted butter (about 30 grams) • grated Parmesan or Grana Padano cheese (about 30 grams) • Black pepper, to taste • Extra-virgin olive oil, to taste •

Gorgonzola-stuffed ravioli (500 grams) • grated Parmesan cheese (150 grams) • unsalted butter (200 grams) • Extra virgin olive oil, • Fresh sage leaves,

roasted pumpkin flesh (about 300 grams) • ground nutmeg • egg yolk • grated Parmesan cheese • all-purpose flour (about 24 grams) • salt • arugula leaves • butter

ricotta-filled ravioli (500 grams) • grated Parmesan cheese (150 grams) • unsalted butter (200 grams)

all-purpose flour (300 g) • sugar (150 g) • unsalted butter (150 g) • egg yolks • Grated lemon zest • water (300 g) • sugar (150-200 g) • Juice and grated zest of 1 lemon • whole egg plus 1 egg yolk • potato starch (300 g)

all-purpose flour (250 grams) • plus 1 tablespoon unsalted butter (125 grams) • salt (4 grams) • water (32 ml) • Mozzarella cubes, • Cherry tomatoes, • Paprika, • Cilantro,

bread flour (about 500 grams, strong flour with W 330) • eggs (about 150 grams) • whole milk (about 150 grams) • unsalted butter, softened (about 100 grams) • sugar (about 100 grams) • fresh yeast (about 15 grams) or 1 1/2 teaspoons active dry yeast (about 5 grams) • salt (about 10 grams) • Zest of 1 organic orange • Zest of 1 organic lemon • vanilla extract • whole milk (about 300 ml) • heavy cream, cold, unwhipped (about 200 ml, unsweetened) •

all-purpose flour (250 g) • packed light brown sugar (80 g) • unsalted butter, softened (125 g) • warm water (120 ml) • active dry yeast (3 g) or 2 1/2 teaspoons fresh yeast (9 g) • fine salt (4 g) • Granulated sugar or light brown sugar,

all-purpose flour (about 500 grams; use half all-purpose and half bread flour, with a protein content of 13–14%) • active sourdough starter (about 150 grams, refreshed and strong; or 2 1/2 teaspoons fresh yeast (about 8 grams)) • water (about 240 grams) • sugar (about 90 grams) • egg yolk • unsalted butter, softened (about 15 grams) • salt (about 9 grams) • malt powder or honey (about 2 grams) • For the flavor emulsion: • Zest of 1 orange, finely grated • honey (about 15 grams) • vanilla bean (or 1 packet vanilla sugar) •

fresh spinach (about 600 grams) • butter (about 50 grams) • milk (about 100 ml), plus more if needed

panettone flour (about 500 grams) • milk (about 150 ml) • active dry yeast (about 8 grams) • large eggs (about 175 grams) • salt (about 10 grams) • sugar (about 100 grams) • unsalted butter, at room temperature (about 175 grams) • panettone flavoring or extract • golden raisins (about 150 grams) • rum (about 25 ml) • panettone flour, taken from the total (about 100 grams) • water, room temperature (about 100 ml) •