Assorted

sourdough starter • water • assorted flours • honey • salt • extra virgin olive oil • turmeric • honey • Sunflower seeds, • fresh basil • egg yolks • brown sugar •

tagliatelle (about 250 grams) • Assorted cured meats (such as salami, ham, or mortadella) • vegetable pasta sauce (about 17.5 oz or 500 grams) • Grated Parmesan cheese, to taste

re-milled semolina flour (about 400 grams) • all-purpose flour (about 100 grams) • active dry yeast (about 6 grams) • turmeric • Ground Sichuan pepper • water (about 350 ml) • salt • extra virgin olive oil • tomato puree (about 350 grams) • bell peppers, assorted colors • Celery heart, to taste • Fresh mint •

phyllo dough • feta cheese (about 200 grams) • large leek • little milk • egg • Salt and pepper, to taste • Olive oil, • Assorted seeds for garnish (optional)

durum wheat semolina (about 400 grams) • sweet Italian long peppers (such as Corno di Toro), assorted colors • Extra virgin olive oil, • anchovy fillets in oil • Fresh rosemary, • garlic cloves • Fresh parsley, • Crushed red pepper flakes,

To taste, Piedmontese salsa verde • rabbit, cut into pieces • mini sweet peppers, assorted colors • To taste, extra-virgin olive oil • garlic clove • To taste, fresh herbs (rosemary, thyme, oregano) • To taste, coriander seeds (freshly ground) • To taste, black pepper • onion • dry white wine (about 60 ml) • To taste, vegetable broth (not bouillon cubes!)

For cooking the octopus: • octopus (about 2.2 lbs / 1 kg) • onion • celery stalk • carrot • bay leaves • mini plum tomatoes (about 700 grams) • garlic cloves • Fresh rosemary, • mini sweet peppers, assorted colors (about 400 grams) • pine nuts (about 1/4 cup or 40–50 grams) • Salt-packed capers, •

datterini tomatoes (about 500 grams) • fusilloni pasta (about 400 grams) • assorted mini sweet peppers • garlic • Fresh oregano, to taste • Crushed red pepper flakes, to taste • Extra virgin olive oil, to taste • scallions • Walnut halves, to taste • large shrimp • Fresh ginger root, to taste

red bell peppers and 1 yellow bell pepper • cherry tomatoes (about 500 grams) • assorted aged cheeses, cubed (about 150 grams) • bread crumbs or torn bread (about 150 grams) • sun-dried tomatoes (about 100 grams) • eggs • garlic cloves • grated Parmesan cheese (about 100 grams) • Salt and pepper, to taste • Extra virgin olive oil • Fresh basil, to taste • Oregano, to taste •

all-purpose flour (about 600 grams) • water (200 ml) • milk (50 ml) • extra virgin olive oil (30 ml) • fresh baker's yeast • salt • sugar • Assorted toppings: gorgonzola, pecorino cheese, spicy Italian salami (ventricina), mortadella, cooked ham, stracchino cheese, etc

gluten-free bread flour mix (about 200 grams) • gluten-free all-purpose flour mix (about 80 grams) • gluten-free instant yeast for savory recipes • sugar • olive oil • salt • water (about 200 ml) • arugula (about 30 grams) • Vegetables of your choice, • Assorted fresh herbs, • Salt and olive oil,

cooked lentils (about 200 grams) • egg • grated Parmesan cheese • breadcrumbs • stale bread • Assorted spices (dried onion flakes, chives, black pepper) • Salt • Peanut oil for frying

serving of cooked spaghetti with tomatoes and basil (about 3.5 oz or 100 grams) • eggs • Grated Parmesan cheese • pancetta (about 75 grams) • Assorted cheeses you have in the fridge (I used cacio ricotta) • Salt, pepper, and fresh mint