Creamy

all-purpose flour (about 200 grams) • medium eggs • fresh white mushrooms (about 200 grams) • dried porcini mushrooms (about 40 grams) • vegetable broth (about 100 ml) • garlic clove • Salt, extra-virgin olive oil, and parsley,

pasta (300 grams) • lemon with edible peel (zest of 1 lemon + juice of 1/2 lemon) • cream cheese (100 grams) • Black pepper, to taste • butter (about 14 grams) • Chives, to taste • Salt, to taste (optional) • Parmesan cheese, to taste (optional) • pot • skillet • cutting board with knife • citrus juicer •

penne (about 160 grams) • small head of Treviso radicchio • Tools:

paccheri pasta (160 grams) • Burrata cheese • Cherry tomatoes, as desired • shrimp (I use frozen shrimp)

Carnaroli rice (about 280 grams) • vegetable broth (1 liter) • medium zucchini • cream cheese (about 200 grams) • Parmesan cheese, to taste • olive oil • Salt, to taste • Pepper, to taste • saucepans • Spatula

mixed ground meat (about 450 grams) • egg • grated Parmesan cheese (about 30 grams) • Salt, to taste • Black pepper, to taste • chopped celery leaves (about 20 grams) • sandwich bread • Milk, • all-purpose flour (about 24 grams) • butter • olive oil • dry white wine (about 50 ml) •

penne pasta (320 grams) • mushrooms, sliced (300 grams) • onion, chopped (or use a mix of chopped vegetables for sautéing) • tomato paste (30 grams) • heavy cream (200 grams) • Olive oil, • Fine salt, • Chopped parsley,

apples (about 2.2 lbs / 1 kg) • sugar (160 grams) plus 2 tablespoons • eggs • all-purpose flour (about 130 grams) • milk (300 ml) • plain yogurt (125 ml) • sunflower oil (70 ml) • vanilla baking powder (about 0.5 oz / 16 grams)

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

penne pasta (200 grams) • garlic • red bell pepper • heavy cream (about 1/2 cup or 120 ml) • Olive oil, • Salt, • Red pepper flakes,

eggs • egg whites • powdered milk (about 130 grams) • water (200 ml) • skim milk (100 ml) • vegetable oil • unsweetened cocoa powder (about 35 grams) • sweetener or coconut sugar (about 40 grams; I used maple syrup) • cocoa powder,

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

mussels (about 1.5 kg) • littleneck clams (about 1 kg) • spaghetti or linguine (about 400 grams) • cherry, grape, or plum tomatoes • Pecorino Romano cheese • garlic clove • sprigs fresh parsley • Fresh chili pepper, to taste • Salt, to taste • Black pepper, to taste • Extra-virgin olive oil, to taste

frozen white mushrooms (about 300 grams) • garlic clove • salt • water (about 950 ml) • For the pasta dough • durum wheat semolina flour (about 500 grams) • eggs • Warm water with a pinch of salt, as needed • Large skillet • Spoon

Carnaroli rice (about 500 grams) • asparagus • vegetable broth made with bouillon and asparagus stems (about 2 liters) • onion • butter (about 20 grams) • pancetta, not smoked (about 2 to 2.5 ounces or 50-70 grams) • Salt and pepper, to taste • White wine, to taste

ground beef for sauce (500 grams) • mustard • fresh parsley • eggs • Salt, to taste • onion • white wine (120 ml) • water (120 ml) • all-purpose flour • Breadcrumbs,

Tuscan kale (cavolo nero) (300 g) • garlic, diced • red pepper flakes • tomato purée (250 g) • cooked beans (400 g) • orzo pasta (risoni) (500 g) • Extra-virgin olive oil, • Salt, • Black pepper,

Arborio or Carnaroli rice (160 grams) • fresh asparagus (about 9 ounces or 250 grams) • arugula (about 1 ounce or 30 grams) • small onion • vegetable broth (1 liter) • dry white wine (50 ml) • butter (15 grams) • extra virgin olive oil • grated Parmesan cheese (about 1 ounce or 30 grams) • Salt and pepper, to taste • large saucepan (for cooking the risotto) • skillet (for cooking the asparagus) •

Carnaroli rice (about 3/4 cup) • semi-aged Pecorino Romano cheese, cut into pieces (about 5 1/3 ounces) • heavy cream (about 1 cup) • unsalted butter (about 2/3 cup) • cinnamon • garlic clove, unpeeled • scallion, crushed • pink shrimp, cleaned and chopped (about 5 2/3 ounces) • Sweet paprika • Bay leaf, grated ginger • extra virgin olive oil (about 1/2 cup) • unsweetened cocoa powder (about 1 tablespoon) •

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

risotto rice (about 320 grams) • olive oil (30 ml) • onion • saffron • vegetable broth (1 liter) • Salt, to taste • dry white wine (about 2 fl oz or 60 ml) • butter (about 40 grams) • grated cheese (about 40 grams)

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)

clams • linguine (about 300 grams) • potatoes • garlic • parsley • Black pepper, to taste • extra virgin olive oil • chili pepper

conchiglioni pasta shells per person • salt cod, already soaked (500 grams) • extra virgin olive oil (about 150 ml), more or less as needed • As needed, reserved cooking water • bay leaves • lemon • garlic clove • Salt, to taste • For the sauce • crushed tomatoes (500 grams) • garlic clove • pitted black olives (about 150 grams) •

short pasta (about 300 grams) • carrot • small shallot • small celery stalks • cherry tomatoes • jarred cannellini beans, drained (about 440 grams) • vegetable broth (about 500 ml) • Extra-virgin olive oil, salt, and pepper • Grated Parmesan cheese, • Fresh parsley

Thin lasagna noodles (such as Giovanni Rana brand or similar) • small bunches of late-season Treviso radicchio • mild gorgonzola cheese • onion • garlic • Extra virgin olive oil, • full-bodied red wine (such as Chianti) (about 60 ml) • Butter, • Parmesan cheese, • egg yolk + milk for brushing • For the béchamel sauce: • milk (1 liter) •

mushrooms, preferably porcini (cremini or white mushrooms work too) (200 g) • garlic clove • Extra virgin olive oil, • Vegetable broth, • Vialone Nano rice (or Arborio or Carnaroli) (160 g) • butter (10-12 g) • Grated Parmesan cheese, • Dried mint,

Arborio rice (about 360 grams) • mild Gorgonzola cheese (about 200 grams) • shredded red cabbage (about 200 grams) • dry white wine (about 120 ml) • butter (about 30 grams) • onion • Vegetable broth, • Extra virgin olive oil, • Salt, to taste

Carnaroli rice (about 360 grams) • Seafood stock, • shallot • fresh parsley • shrimp or langoustines • Moscato sparkling wine (about 240 ml) • Zest of 1 orange, grated • butter (about 20 grams) • Extra virgin olive oil, • Salt,

Carnaroli rice (about 320 grams) • zucchini, to be cleaned (about 300 grams) • speck, cut into 1/8- to 1/6-inch thick slices (about 100 grams) • Chopped onion, • broth (1 liter) • grated Parmesan cheese (about 30 grams) • Olive oil, • dry white wine (125 ml) • Fine salt, • cutting board with knife • electric blender • large skillet •