Tricolor

potatoes • fresh white onion • red bell pepper • grape tomatoes • green zucchini • red wine vinegar (20 ml) • sugar • Olive oil • Salt and pepper

day-old bread (about 180 grams) • green olives • salad tomatoes • fresh pecorino cheese (about 30 grams) • Oregano • Extra virgin olive oil • Salt, to taste • Garlic

ricotta cheese (500 g) • all-purpose flour (300 g) • grated Parmesan cheese (80 g) • eggs • Salt • baby spinach (50 g) • cooked beetroot (50 g) • milk (250 g) • butter (40 g) • all-purpose flour (40 g) • tomato puree • Fresh basil

multigrain whole wheat bread • tomato • garlic (optional) • anchovy (optional) • parsley (about 5 grams) • mozzarella cheese for pizza or classic mozzarella • Salt, to taste • Olive oil, to taste

all-purpose flour (about 280 grams) • water (about 150 grams) • fresh active dry yeast (about 10 grams) • milk (about 20 grams) • salt (about 5 grams) • cherry tomatoes • basil pesto (about 30 grams) • ball fresh mozzarella cheese • activated charcoal powder (about 3 grams)

type 1 flour (or all-purpose flour) • durum wheat semolina • active dry yeast • extra virgin olive oil • water • salt • green dough • type 1 flour (or all-purpose flour) • durum wheat semolina • active dry yeast • water • extra virgin olive oil •

broccoli rabe (about 1.8 kg) • potatoes • carrots • eggs • Salt and black pepper • Olive oil • Nonstick skillet greased with olive oil

For the malloreddus: 2 1/3 cups semolina flour (about 330 grams) • water (about 165 ml) • For the sauce: 3 1/3 cups peeled tomatoes (about 500 grams) • ricotta cheese (about 300 grams) • fresh basil leaves (about 60 grams) • Salt • Extra virgin olive oil • chili pepper • garlic clove

quinoa (about 140 grams) • water (about 280 grams) • mozzarella cheese • tomatoes • mild cheese, diced • basil leaves • some lamb's lettuce