Family

thin slices veal • prosciutto (Italian-style dry-cured ham) • fresh sage leaves • toothpicks • dry white wine (about 60 ml) • Flour, • Olive oil, • Salt,

Carnaroli rice (160 grams) • small shallot • dried porcini mushrooms (15 grams) • Parmesan cheese, to taste • Parmesan shavings, to taste • butter • dry white wine • Salt, to taste • Olive oil, to taste • zucchini • onion • carrot •

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

all-purpose flour (about 1 kg, may vary ±3/4 cup or 100 g) • eggs • sugar (about 250 grams, for the dough) • sugar (about 250 grams, for coating) • milk (about 250 ml) • heaping tablespoon lard (or pork fat) • baker’s ammonia (about 50 grams) • Zest of 1 lemon • egg whites

all-purpose flour (about 250 grams) • semolina flour (about 250 grams) • water (about 250 grams) • fresh yeast (about 0.6 ounces or 17 grams) • sugar • salt • olive oil • boiled potato • large onion • cherry tomatoes • tuna • Capers •

chicken breast • eggs • Red wine vinegar, • All-purpose flour (or semolina), • Breadcrumbs, • Grated Parmesan cheese, • Salt, • Oil for frying

onion • Olive oil • beef stew meat, cut into chunks (about 1 kg) • tomato purée (about 48 oz total, or 1.4 liters) • Salt and pepper • sugar (about 25 grams) • peas (about 100 grams) • tortiglioni pasta (about 800 grams) • large eggplant, sliced and fried • sliced mild provolone or mozzarella cheese (about 300 grams) • grated Parmesan cheese (about 100 grams) • eggs

spaghetti (100 grams) • grated pecorino cheese (40 grams) • Salt

eggplant (about 1 kg) • egg • Stale bread, • heaping tablespoons grated pecorino cheese • Fresh basil, • garlic clove, salt to taste • Flour, for coating the meatballs • Vegetable oil, as needed, for frying

For the crust: • all-purpose flour (250 grams) • sugar (70 grams) • egg • unsalted butter (100 grams) • Grated zest of 1 lemon • baking powder • For the filling: • whole milk ricotta cheese (250 grams) • sugar (200 grams) • cooked wheat berries (250 grams) • mixed candied orange and citron peel •

all-purpose flour (about 250 grams) • semolina flour (about 250 grams) • water (about 280 grams) • active dry yeast (about 10 grams) • salt (about 10 grams) • extra virgin olive oil (about 20 grams) • mixed ground meat (about 300 grams) • fresh mozzarella (about 300 grams) • tomatoes (about 200 grams) • grated Parmesan cheese (about 60 grams) • salted anchovies (about 150 grams) • Vegetable oil for frying •

ditalini pasta (about 320 grams) • dried borlotti beans (about 200 grams) • large peeled tomatoes • extra virgin olive oil • garlic cloves • hot chili pepper • Salt, to taste

large eggs, at room temperature • light brown sugar (240 grams) • Zest of 1 orange • vanilla extract • sunflower oil (155 grams) plus 1 tablespoon for greasing the pan • all-purpose flour (300 grams) • baking powder (about 2 1/2 teaspoons, 16 grams) • Greek yogurt whey (110 grams) • Powdered sugar, as needed, for dusting • Bundt pan, 9.5-inch diameter (24 cm) • large mixing bowl • electric mixer •

For the shortcrust pastry • all-purpose flour (about 500 grams) • unsalted butter or lard (about 200 grams) • granulated sugar (about 200 grams) • egg yolks + 1 whole egg • Grated zest of 1 organic lemon • salt • For cooking the wheat • cooked wheat berries (about 400 grams) • whole milk (about 700 ml) • Peel of 1 organic lemon • granulated sugar •

all-purpose flour (100 g) • semolina flour (100 g) • unsalted butter (50 g) • milk (about 500 ml) • unsalted butter (50 g) • all-purpose flour (50 g) • Salt, pepper, and nutmeg to taste • ground veal (350 g) • Italian dry salami (100 g) • fresh mozzarella (300 g) • Grated Parmesan cheese, to taste • tomato sauce (about 500 ml) •

all-purpose flour (about 500 grams) • eggs • water • drizzle of olive oil • salt • milk (500 ml) • nutmeg • butter (about 40 grams) • all-purpose flour (about 40 grams) • Salt, to taste • tomato purée (about 1 kg) • mixed ground meat (about 800 grams) •

all-purpose flour (125 grams) • eggs • milk • spinach (300 grams) • extra-virgin olive oil • Salt and pepper • speck, cut from a single thick slice (63 grams) • onion • grated smoked ricotta cheese • heavy cream • unsalted butter (63 grams) • Salt and pepper

pasta (about 500 grams) • large tomatoes • tuna • balls mozzarella • Capers, to taste • hot dogs • Mayonnaise, to taste • drizzle of olive oil • Basil

medium-sized rabbit with its liver • ground beef • bacon for roasts or lard • fresh carrots • Plenty of cilantro • mixed pickled vegetables • pickled green peppers (Lombardi) • Plenty of oil (extra virgin olive oil and sunflower oil) • About 3 1/4 cups dry white wine (750 ml) • Rosemary, sage, and garlic (for the marinade) • Salt, pepper, and a bit of hot chili pepper (to taste)

eggplants • stale rolls • Grated Parmesan cheese, to taste • Grated Pecorino cheese, to taste • Pecorino • Fresh basil, to taste • garlic • Salt, to taste • egg • Oil for frying,

short pasta (like penne or rigatoni) (about 320 grams) • eggplant • medium zucchini • feta cheese (about 200 grams) • Grated pecorino cheese, to taste • Salt and olive oil, to taste

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

For the dough: • whole wheat semolina flour (250 grams) • bread flour (Manitoba) (150 grams) • semolina flour (100 grams) • water (240 grams) • dry yeast (1 gram) • fine salt (8 grams) • Extra virgin olive oil, • For the filling: • fresh Italian sausage (250 grams) • cream cheese (100 grams) • Salt and pepper, to taste •

Bake at 350°F (180°C) • Convection oven for 20–25 minutes • all-purpose flour (250 grams) • unsalted butter (125 grams) • large egg • sugar (125 grams) • Vanilla extract • Lemon zest • non-dairy heavy cream (300 grams) • Vanilla extract • sugar • (about 1 teaspoon) powdered gelatin (3 grams) •

paccheri (large tube pasta) • For the tomato sauce: • red cherry or grape tomatoes • garlic clove • Fresh basil • Extra virgin olive oil, kosher salt and table salt, black pepper • sugar • ground cinnamon • For the filling: • ricotta (100 g) • fresh buffalo mozzarella (100 g) • Fresh basil •

short pasta (about 350 grams) • heavy cream (about 250 grams) • cooked ham, diced (about 200 grams) • peas (about 200 grams) • onion • Olive oil and salt, to taste

chocolate sponge cake layers, each about 3/8 inch thick (1 cm) • sweetened condensed milk (about 385 grams) • coconut milk (200 grams) • egg yolks • packed light brown sugar (150 grams) • cornstarch (25 grams) • strawberries, chopped (about 10.5 oz or 300 grams) • chocolate chips (60 grams) • white chocolate (220 grams) • plus 2 tablespoons heavy cream (135 grams) • warm water (150 ml) • sweetened condensed milk (150 grams)

all-purpose flour (about 320 grams) • salt • sugar • chia seeds • instant yeast for savory baking (about 6 grams) • beet juice (about 100 ml) • milk (about 50 ml) • extra-virgin olive oil (about 40 ml) • cooked ham (about 90 grams) • provola cheese (about 60 grams)

swordfish steak • Seeds from 1 pomegranate • Tools:

penne (about 140 grams) • coarse salt • sausages • heavy cream (about 70 ml) • small zucchini, diced • Olive oil, • Salt,