Orange

rice flour (330 grams) • sugar (130 grams) • Grated orange zest • unsalted butter, cold and cut into pieces (170 grams) • eggs • salt • vanilla sugar or 1 teaspoon vanilla extract • gluten-free baking powder (optional) • eggs • sugar (80 grams) • rice flour (80 grams) • Grated orange zest •

whole sea bass (or 4 fillets) • oranges • butter (about 40 grams) • Salt and pepper, to taste • Cornstarch (if needed)

eggs • sugar (100 grams) • margarine (100 grams) • cake flour (130 grams) • cornstarch (70 grams) • salt • baking powder (about half a packet) • Cornflakes, • Nutella • orange marmalade • Cocoa powder, • Powdered sugar,

eggs • sugar (about 100 grams) • semolina flour (about 300 grams) • baking powder (about 10 grams) • whole milk (about 100 ml) • sunflower oil (about 100 ml) • Zest of 1 lemon, grated • Orange marmalade, • Powdered sugar,

all-purpose flour (about 330 grams) • granulated sugar (about 300 grams) • eggs • extra virgin olive oil (about 170 grams) • freshly squeezed orange juice (about 170 grams, from about 2 oranges) • Grated zest of 1 untreated orange • baking powder (about 2 1/2 teaspoons, 16 grams) • vanilla extract

(5.3 oz/150 grams) nonfat plain Greek yogurt • ladyfinger cookies (such as Pavesini or similar)

heavy cream (about 500 ml) (or use 1 cup heavy cream (250 ml) and 1 cup milk (250 ml)) • sugar (about 80 grams) • powdered gelatin (about 10 grams) or 4 sheets gelatin • orange • Blackberries and blueberries, for garnish (as needed) • small saucepan • whisk • bowl • or ramekins • cutting board and knife • Store the orange-infused panna cotta in the refrigerator, covered with plastic wrap, for 2–3 days

FOR THE STARTER: • warm milk (50 ml) • level tablespoon sugar • fresh baker's yeast (15 grams) • bread flour (Manitoba) (50 grams) • FOR THE DOUGH: • bread flour (Manitoba) (250 grams) • all-purpose flour (200 grams) • unsweetened cocoa powder • sugar (150 grams) • salt (5 grams) • egg yolks, at room temperature •

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)

fennel bulbs • orange • smoked salmon • extra virgin olive oil • salt • black pepper • dill

all-purpose flour (about 500 grams) • sugar (about 400 grams) • baking powder • extra virgin olive oil (about 100 ml) • lemon (or 1 orange) • eggs • milk (about 200 ml) • (26-28 cm) pan

organic fennel bulb • organic oranges • Anchovies in oil, to taste • Organic spring onion • Black olives, to taste

dried chickpeas (about 70 grams) • bay leaf • fennel bulbs, only the tender core (about 200-250 grams) • orange • small red onion • pitted black olives (such as Leccino or Kalamata) • extra-virgin olive oil • Salt, to taste

For the candied peels: • organic orange • lemon • sugar (40 grams) • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • For the cream: • green asparagus (about 500 grams) • small potato • green onion • extra-virgin olive oil, • basil leaves • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx •

oranges • small fennel bulbs • arugula • bresaola strips (100 g) • Salt, to taste • Extra virgin olive oil, to taste • Lemon juice

heavy cream (350 ml) • whole milk (350 ml) • sugar (200 grams) • unsweetened cocoa powder (40 grams) • amaretti cookies, finely crushed (200 grams) • white chocolate, chopped (200 grams) • unsalted butter, melted (80 grams) • fresh orange juice (300 ml) • Juice of 1 lemon • gelatin (about 24 grams)

eggs • sugar (150 grams) • all-purpose flour (200 grams) • freshly squeezed orange juice (80 ml) • vegetable oil (80 ml) • Grated zest of 1 orange, to taste • baking powder (about 2 1/2 teaspoons)

swordfish steaks • blood oranges • fennel bulb • mixed salad greens (about 100 grams) • pitted black olives • Olive oil, • Vinegar, • Salt, • Semolina flour, • Vegetable oil for frying,

medium potatoes • orange • chicken breast (150-200 g) • olive oil • salt • black pepper • small pat of butter • honey • fresh rosemary

all-purpose flour (about 250 grams) • orange juice (about 90 ml) • unsalted butter (about 170 grams) • eggs • baking powder (about 2 1/2 teaspoons or 16 grams) • salt • Zest of 1 orange

all-purpose flour (400 g) • cornmeal (110 g) • almond flour (100 g) • ground cinnamon (8 g) • heaping teaspoons baking powder • vegetable oil (160 ml) • eggs • sugar (120 g) • salt • orange juice (about 50 ml) • orange juice (about 4 oranges, 250 ml) • sugar (50 g) •

fennel bulbs • oranges • walnuts • Extra virgin olive oil, • Salt, • Sichuan pepper, • orange (for juicing)

navel oranges • fennel bulbs • fresh green onions • black olives (about 50 grams) • Salt, to taste • Black pepper, to taste • Orange juice • Anchovies in oil, to taste

fennel bulb • orange • Salt and pepper, to taste • Extra virgin olive oil, to taste

large fennel bulb • Navel oranges • eggs • Olive oil, salt, and pepper • Fennel fronds

large fennel bulbs • oranges • pitted black olives (about 100 grams) • Salt, pepper, and olive oil to taste • Optional: fennel pollen or ground fennel, to taste

cooked chickpeas (about 300 grams) • egg • small crusty roll, crumbled • Salt, to taste • sweet paprika • curry powder • fresh fennel bulb • sweet oranges • mustard

orange • fennel bulb • small red onion (such as Tropea or other sweet red onion) • Fresh basil leaves, to taste • Extra virgin olive oil, to taste • Salt, to taste • Black pepper, to taste

small fennel bulbs • medium oranges • pitted black olives • Pomegranate seeds, • Extra virgin olive oil, to taste

gnocchi (about 600 grams) • ricotta cheese (about 130 grams) • orange (juice and zest) • water (about 60 ml) • olive oil • grated Parmesan cheese (about 50 grams) • Salt and black pepper, to taste • nutmeg • Chopped fresh parsley, to taste • cutting board with knife • pot • skillet •