vegetable broth (1 liter) • parboiled rice (200 grams) • chicken breast (about 350 grams) • All-purpose flour, • Curry powder, • Olive oil, • Salt, • Black pepper, • heavy cream (125 ml) • sage leaves • All-purpose flour, • Water, •

medium yellow onions • butter (50 grams) • chicken broth (about 1 liter; or use vegetable broth, but do not use bouillon cubes) • Gruyère cheese, as needed, grated • rustic bread • Rum or cognac, • Black pepper,

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 •

chicken breast cutlets • eggs • Gluten-free breadcrumbs (a few tablespoons) • Extra-virgin olive oil and salt • Ginger, rosemary, sage, garlic • grated Parmesan cheese

turkey burgers • Mixed vegetables for sautéing (carrots, onion, zucchini, potatoes, etc.) • tomato purée (250 ml) • white wine (about 60 ml) • Salt, to taste • Black pepper, to taste • rosemary • sage leaves • olive oil • skillet with lid • wooden spoon • You can store this ragù in the refrigerator for up to 2 days in an airtight container, or freeze it in glass jars for 3-4 months

ground meat (about 200 grams) • chicken livers (about 200 grams) • beef spleen (about 400 grams) • medium onion • apple • salted anchovies (about 100 grams) • pickled capers (about 100 grams) • broth (1 liter) • fresh parsley • Salt, pepper, and olive oil to taste

eggs • flour • water (500 ml) • Salt, to taste • ground meat (500 g) • egg • grated Parmesan cheese (50 g) • Salt, to taste • Nutmeg, to taste • whole chicken breast • Onion, to taste • whole clove •

thin, tender slices of veal or chicken • All-purpose flour, • fresh sage leaves • dry white wine (about 60 ml) • Olive oil • Salt and pepper • Parma prosciutto • Tender veal or chicken

egg pappardelle (for 4 people) • Pecorino cheese, • FOR THE RAGÙ: • good Chianti wine • dried porcini mushrooms • tomato purée (bottled) • peeled tomatoes • tastasale sausage (or fresh Italian sausage) • ground pork (lean) • ground beef (lean) • veal (lean, ground or finely chopped) • chicken livers •

egg tagliolini (about 400 grams) • eggplant (size may vary) • small potato • small red onion (braided variety, if available) • garlic cloves • Extra-virgin olive oil, • chicken broth (about 1 liter), more as needed • Black pepper, to taste • fresh thyme • Vegetable oil for frying, • walnuts

Whole wheat piadina wrap • asparagus spears • salad tomato • turkey breast • light cream cheese (about 10 grams) • Drizzle of extra virgin olive oil • whole wheat piadina wrap • light cream cheese (about 10 grams) • smoked salmon (about 40 grams) • lettuce • radicchio • whole wheat piadina wrap •

all-purpose flour (about 60 grams) • Salt • water (180 ml) • small potato • Olive oil, salt, rosemary • avocado • Salt, lemon juice, black pepper • ground turkey (about 200 grams) • Lettuce, tomatoes, ketchup • Salt, olive oil, oregano

Roma rice (about 250 grams) • water (1 liter) • onion • white wine • bouillon cubes (1 chicken, 1 vegetable) • drizzle of olive oil • Butter, • Saffron powder • Grated Grana Padano cheese

Extra virgin olive oil, • garlic clove • tomatoes • Fresh basil, • About 10 slices of rustic Italian bread (preferably unsalted) • Broth (vegetable or chicken),

chicken breast or veal • prosciutto • fresh sage leaves • Salt • Black pepper • sage-infused butter (about 60 grams) • dry white wine (about 60 ml) • Flour, • Water

thin turkey cutlets, pounded by the butcher • smoked pancetta, thinly sliced (100 grams) • fresh sage leaves • little all-purpose flour • Olive oil, butter, salt, and pepper, • dry white cooking wine (about 60 ml)

almond flour (about 24 grams) • large eggs • About 1/2 cup water (using 3 1/2 eggshells as a measure, about 120 ml) • shredded chicken breast (500 grams) • Tomato sauce, • Onion, • Salt and extra virgin olive oil, • tomato puree (1 liter) • grated Parmesan cheese (150 grams) • shredded mozzarella cheese (250 grams) • Butter,

bread flour (Manitoba) (about 400 grams) • active dry yeast (or 1 packet, about 0.6 oz / 17 grams) • salt and sugar (10 grams each) • warm water (about 300 grams) • extra virgin olive oil (20 grams) • sliced turkey (about 100 grams) • cherry tomatoes • butter lettuce • tuna • hard-boiled egg • Mayonnaise, • egg •

silene (stridoli or young shoots of bladder campion) • wild asparagus spears • goose egg • chicken eggs • Salt and pepper • Olive oil

For the pesto: • squash blossoms, cleaned, washed, and dried • almonds • basil leaves • grated Parmesan cheese • sun-dried tomatoes, soaked in water and squeezed dry • Extra virgin olive oil • chicken breast strips • Turmeric-seasoned breadcrumbs • eggs • Flour, • Extra virgin olive oil, salt •

rice (about 300 grams, rinsed under water) • Salt, to taste • About 10 cremini or white mushrooms • red wine (about 120 ml) • garlic, minced • Vegetables of your choice for broth • Chicken (such as chicken breast) for broth • Chopped parsley • canned peeled tomatoes, chopped (about 400 ml) • –10 oz provola cheese, diced (about 200–300 grams)

pancetta (about 20 grams) • onion (about 20 grams) • clarified butter (about 25 grams) • frozen peas (about 60 grams) • rice (about 60 grams) • chicken broth (about 125 ml) • saffron • Chives, to taste

white eggs from free-range chickens • asparagus • apple cider vinegar • Edible dried flowers to taste (optional) • tuna • cheese wedge • capers • extra virgin olive oil

For the chicken broth: • free-range chicken • carrots • celery • onion • Parsley, to taste • Salt, to taste • For the gnocchi: • eggs • semolina • Fine salt, to taste • Pepper, to taste