Lime

eggs • sugar (160 grams) • mascarpone cheese (250 grams) • gluten-free cake flour blend (160 grams) • potato starch (40 grams) • unsweetened shredded coconut (50 grams) • baking powder (about 2 1/2 teaspoons) • diced mango pulp (250 grams, about 1/2 large mango) • lime • rum (30 ml) • salt

rice flour (100 grams) • quinoa flour (90 grams) • cornstarch (85 grams) • baking powder (15 grams) • plant-based milk, I used almond milk (200 ml) • lime-flavored powdered gelatin (30 grams) • granulated sugar (100 grams) • vegetable oil (120 grams) • eggs • lime, zested and juiced • lime curd (250 grams) – see recipe link, substitute lime for lemon • Zest of 1 lime, for garnish

all-purpose flour (about 230 grams) • shredded coconut (about 100 grams) • coconut yogurt (about 125 grams) • coconut milk (200 ml) • baking powder (about 2 1/2 teaspoons or 16 grams) • high-oleic sunflower oil (85 ml) or other neutral oil • eggs • sugar (about 200 grams) • organic lime • Salt, butter & flour as needed for the pan • powdered sugar (about 100 grams) • warm water (20 ml) •

heavy cream (500 ml) • granulated sugar (80 g) • vanilla bean (or 1 packet vanilla sugar) • unflavored gelatin • ripe mango • unflavored gelatin • powdered sugar • Juice of 1/2 lime

squid ink spaghetti (180 grams) • sushi-grade red shrimp • lime (zest and juice) • Extra virgin olive oil • Garlic • Black pepper • Salt, to taste • Fresh parsley

spaghettoni (about 400 grams) • fresh arugula (about 200 grams) • Parmesan cheese (about 100 grams) • pine nuts (about 20 grams) • shrimp, peeled and deveined (about 500 grams) • garlic clove • lime • small piece of fresh ginger • fresh parsley • Extra-virgin olive oil, • Salt, to taste

fresh clams, cleaned and purged of sand (1 kg) • medium red tomatoes, not overly ripe • lime • garlic • Extra-virgin olive oil, • thick spaghetti (spaghettoni) (320 grams)

mixed berries (about 300 grams; reserve some for decoration) • sugar (about 100 grams) • cornstarch (about 20 grams) • water (about 130 ml) • Juice of 1 lime • mascarpone (about 500 grams) • heavy whipping cream (about 500 ml) • powdered sugar (about 200 grams) • Juice of 1 lime • gelatin (about 4 grams)

square spaghetti (160 g) • unwaxed lime (zest and juice) • whole shrimp • finely chopped shallot • dry white wine (about 60 ml) • Extra-virgin olive oil, • Salt, • Black pepper, • red pepper flakes • whole blanched almonds (90 g) • Extra-virgin olive oil, • Juice of 1/2 lime •

cooked spinach (use 14 oz fresh or frozen) (200 grams cooked, 400 grams fresh/frozen) • all-purpose flour (300 grams) • large eggs • salt • nutmeg • Sauce: • speck, cut into strips (150 grams) • unsalted butter (40 grams) • extra virgin olive oil (20 ml) • lime, juice and zest (optional)

Fresh Tuna • Red Onion • Fresh Mint • Lime

beef • Juice and grated zest of 1/2 lime • rum (80 ml) • Salt to taste • Ground black pepper to taste • All-purpose flour • Spicy paprika • Extra virgin olive oil

rice (preferably Carnaroli) • prosecco • vegetable broth (about 400 ml) • shrimp • lime, zest and juice • butter (about 35 grams) • Salt to taste

black lentil pasta (or whole wheat pasta) (300 g) • walnuts (or unsalted cashews) (120 g) • edamame soybeans (250 g) • feta cheese (250 g) • corn oil (70 ml) • parsley • lemon (juice) • Salt and pepper • Grated lime zest (optional)

squid (depending on size) • onion • ball burrata cheese • Apple cider vinegar, • garlic • Fresh rosemary, • Yellow grape tomatoes, • Fresh basil, • Rum or brandy, • Mixed baby greens, • prosciutto • For the watermelon gelée: •

good-quality bread • fresh burrata cheeses • very fresh shrimp (previously frozen for safety) • avocado • grape tomatoes • Extra-virgin olive oil, • Black pepper, • Fresh basil, • lime • Zest of 1 unwaxed lemon

polenta (250 grams) • water (1 liter) • oil • Salt • bell peppers • eggplants • zucchini • About 10 fresh mint leaves • fresh parsley • About 10 fresh basil leaves • capers in vinegar • Olive oil, •

First version: • endive • radish • cucumber • medium or small tomatoes • mustard • apple cider vinegar • extra virgin olive oil • salt • rustic wheat bread • chicken breast fillets • lime •

calamari • semolina flour (about 200 grams) • Peanut oil for frying, • Lemon, lime, or orange zest

basmati rice (about 80 grams) • black (Venere) rice (about 80 grams) • medium zucchini • asparagus spears • medium yellow bell pepper • peas (about 60 grams) • To taste, hot paprika • unwaxed lime • garlic cloves • To taste, thyme • To taste, salt • To taste, extra virgin olive oil

servings squid ink spaghetti or linguine • fresh clams • juice of 1 lemon • garlic • fresh parsley • cherry tomatoes • lime zest

large shrimp • soy noodles (80 grams) • coconut milk (350 ml) • fish bouillon granules • scallions • red bell pepper • untreated lime • vegetable broth (350 ml) • freshly grated ginger • red curry paste • brown sugar • soy sauce •

About 10 1/2 oz (300 grams) cherry or grape tomatoes • Powdered sugar, • Salt • large beefsteak tomatoes • onions • brown sugar • Extra-virgin olive oil • day-old bread • vegetable broth (about 480 ml) • lime • Fresh basil, • small potato •

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

chicken breast • Breadcrumbs, • Panko, • lemon and 1 lime • sweet paprika • Salt, • vegetable oil for frying (about 1 liter) • milk (about 480 ml) • water (about 240 ml) • Black pepper, • eggs • Lettuce and tomatoes to fill the piadina wraps •

piadina flatbreads • ground beef (500 grams) • tomatoes • cheddar cheese • shallots • Lettuce, • Greek yogurt (200 grams) • organic lime (zest and juice) • Chives, olive oil, salt & pepper,

spaghetti (360 grams) • extra virgin olive oil • clams, purged (400 grams) • mussels, cleaned (500 grams) • whole garlic clove • fennel bulb • arugula (30 grams) • Salt and pepper, to taste • Grated lime zest • Grated mullet bottarga, to taste • red pepper flakes, to taste

Panzanella: • Adjust quantities to taste • Stale bread, • red onion (preferably Tuscan or sweet red onion) • Salad tomatoes (plum or Roma) • Celery stalks, • Plenty of fresh basil • White wine vinegar • High-quality extra virgin olive oil • Black pepper, to taste • medium red snapper • Taggiasca olives, as needed (or other small black olives) •

fresh swordfish carpaccio (not smoked), preferably from a fish market • raspberries • red currants • pomegranate seeds (or 1 pomegranate, seeded) • lime • Olive oil, • Fennel fronds

spaghetti (250 g) • clams (600 g) • Datterini or grape tomatoes • Garlic • Chopped fresh parsley, to taste • Red pepper flakes, to taste • Extra virgin olive oil, to taste • Lime zest