Homemade

fettuccine (about 360 g) • red onion (preferably sweet, like Tropea) • cherry tomatoes (about 800 g) • Fresh basil leaves, to taste • Salt, to taste • Sugar, to taste • Olive oil, to taste

arugula • small burrata per person • cherry tomatoes for salad • Extra virgin olive oil for drizzling • Salt, to taste • Black pepper, optional

all-purpose flour (about 350 grams) • salt • eggs • Water as needed to soften (about 1 tablespoon or 15 ml) • squid ink (about 8 grams) • Extra virgin olive oil • Water • White wine • Salt, to taste • Black pepper, to taste • Red pepper flakes, to taste • Fresh parsley, to taste •

whole wheat flour (300 g) • eggs • orange juice (50 g) • Zest of 1 orange, grated • extra virgin olive oil (70 g) • brown sugar (50 g) • baking powder (8 g) • chocolate chips (60 g) • chopped pistachios (30 g)

fresh orecchiette (about 70 grams) • anchovy fillets in oil • extra virgin olive oil • garlic clove • dried parsley

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,

semolina flour (about 300 grams) • all-purpose flour (about 100 grams) • water, at room temperature (200 ml) • mixed shellfish (about 600 grams) • medium calamari • shrimp • garlic • yellow cherry tomatoes (about 150 grams) • red cherry tomatoes (about 150 grams) • Red pepper flakes (optional) • Dry white wine, • Extra-virgin olive oil, •

plus 2 tablespoons all-purpose flour (about 240 grams) • minus 1 tablespoon water (about 230 grams) • salt (about 10 grams) • sugar • generous tablespoons extra virgin olive oil • instant yeast for savory baking • large potato • sausage (about 250 grams) • Extra virgin olive oil, salt, and pepper • sprigs of rosemary • garlic clove • cubes of mozzarella or mild cheese

rigatoni pasta (400 g) • sweet pancetta, diced (200 g) • béchamel sauce (200 ml) • Salt, to taste • Grated Parmesan cheese, to taste • butter (about 14 g) • milk (200 ml) • butter (20 g) • all-purpose flour (20 g) • black pepper • nutmeg • salt

bread flour or all-purpose flour (about 490 grams) • All-purpose flour, • pizza yeast • warm water (about 310 ml) • Salt • Extra virgin olive oil • Sugar

semolina flour (about 200 grams) • scant 1/2 cup water (about 100 grams)

fregola pasta (160 g) • mushrooms (120 g) • vegetable broth (1 liter) • onion • saffron • garlic clove • Grated Parmesan or Pecorino cheese, to taste • Fresh parsley, to taste • Black pepper, to taste • dry white wine (about 60 ml)

all-purpose flour (about 500 grams) • eggs • onion • To taste, celery • carrot • mixed ground meat (about 500 grams) • tomato purée (about 750 ml) • To taste, white wine • bay leaf • To taste, salt • To taste, pepper • To taste, olive oil

all-purpose flour (about 100 grams), 3/4 cup semolina flour (about 100 grams) • extra virgin olive oil • eggs • salt

bread flour (about 80 grams, for the starter) • water, room temperature (about 80 grams, for the starter) • active dry yeast (about 10 grams, for the starter) • sugar (about 10 grams, for the starter) • the starter (for the dough) • bread flour (about 350 grams, for the dough) • egg yolks (for the dough) • water (about 150 grams, for the dough) • sugar (about 130 grams, for the dough) • salt (about 7 grams, for the dough) • unsalted butter (about 100 grams, for the dough) • Grated zest of 1 lemon (for the dough) •

all-purpose flour (about 500 grams) • fresh baker’s yeast • plus 1 tablespoon water (about 250 ml) • extra virgin olive oil (about 40 grams) • sugar • salt • plus 1 tablespoon tomato purée (about 250 ml) • Salt, to taste • Dried oregano, to taste • Extra virgin olive oil, to taste • shredded mozzarella cheese (about 500 grams) • marinated mushrooms in oil •

semolina flour (about 400 grams) • warm water (about 200 grams)

durum wheat flour (about 10 cups) • to 1 liter warm water (about 3 3/4 to 4 1/4 cups) • a cube of fresh yeast (about 0.6 ounces or 17 grams) • salt • sugar • Tomato sauce • Mozzarella cheese • Oregano

for the starter • bread flour (80 grams) • active dry yeast (15 grams) • warm water (40 ml) • starter (90 grams) • bread flour (160 grams) • all-purpose flour (100 grams) • unsalted butter (70 grams) • sugar (70 grams) • egg yolks • warm water (170 ml) • the first dough •

Ingredients for 1 panettone (about 2.2 lbs): • bread flour (about 400 grams) • all-purpose flour (about 120 grams) • fresh yeast (about 13 grams) (or 2 teaspoons active dry yeast (about 6 grams)) • egg yolks (about 150 grams) • unsalted butter, plus 2 tablespoons for the top (about 150 grams + 30 grams) • sugar (about 140 grams) • honey (about 20 grams) • warm water (about 220 ml) • Panettone flavorings and spices (vanilla, orange zest, rum or other liqueurs) as desired • golden raisins (about 350 grams) (or 1 cup raisins and 1 cup candied fruit) • paper panettone mold (for 2.2 lbs/1 kg)

prosecco (about 120 ml) • Campari soda • soda water or sparkling water (about 40 ml) • orange (2 slices) • Lime (2 slices) • Ice • Snacks • Creamy mushroom spread

strong bread flour (at least W 350) (700 grams) • water (95 grams) • fresh baker’s yeast, divided (6 grams) • plus 2 tablespoons sugar (180 grams) • egg yolks, at room temperature (70 grams) • whole eggs, at room temperature (270 grams) • butter, plus more for finishing (about 150 grams, remove from fridge at least 12 hours ahead) • salt (11 grams) • raisins, previously soaked (see final note) (350 grams) • honey (50 grams) • oranges (zest only) • lemon (zest only) •

all-purpose flour (about 50 grams) • water (about 125 ml) • extra virgin olive oil • salt • small potato • spray of extra virgin olive oil • Salt, rosemary, paprika • cooked chickpeas (about 240 grams) • Lemon juice • salt • tahini sauce • extra virgin olive oil •

cooked pumpkin (500 grams) • medium potatoes • egg • all-purpose flour (about 300 grams), plus more for dusting • butter (50 grams) • grated Parmesan cheese (about 1 oz or 30 grams) • Salt, nutmeg, and fresh sage, to taste

fresh basil leaves (about 50 grams) • garlic cloves • pine nuts (about 30 grams) • grated Parmesan cheese (about 60 grams) • grated Pecorino Romano cheese (about 30 grams) • extra-virgin olive oil (150 ml) • Salt and pepper • long busiate trapanesi pasta (about 400 grams; a long, twisted pasta typical of Trapani)

fresh basil leaves (about 150 grams) • grated mixed cheese (about 20 grams)

Genovese basil • Extra-virgin olive oil, • grated Parmesan cheese (about 50 grams) • grated Pecorino cheese (about 50 grams) • Coarse salt • pine nuts

Fresh Genovese basil (as needed) • pine nuts (about 80 grams) • grated Grana Padano cheese (about 60 grams) • Coarse salt • garlic

type 1 flour (about 100 grams) • egg whites (about 60 ml) • water (about 80 ml) • extra virgin olive oil (about 10 ml) • Salt, rosemary • chicken breast (about 150 grams) • Lettuce, tomatoes • plain yogurt • Salt, extra virgin olive oil

type 1 flour (about 250 grams) • type 2 flour (about 250 grams) • I use homemade liquid sourdough starter (licoli) • Or 3 1/2 oz (100 grams) sourdough starter or licoli, or 1/2 packet dry yeast • honey • milk (about 100 grams; I used oat milk) • water (about 200 grams) at room temperature • salt • Sunflower seeds, flax seeds, poppy seeds for the dough • Pumpkin seeds, white and black sesame seeds for the topping • eggplant • Diced Roma tomatoes •