Authentic

buffalo mozzarella or fresh mozzarella balls, totaling 1 1/2 pounds (about 750 grams) • (about 750 grams) or 4 salad tomatoes or beefsteak tomatoes • large basil leaves • extra virgin olive oil • Oregano, to taste • Salt, to taste

eggs • all-purpose flour (about 150 grams) • semolina flour (about 50 grams) • tomato purée (about 500 grams) • mixed ground meat (about 400 grams) • carrot • onion • celery stalk • dry white or red wine • Olive oil, salt, and pepper to taste • low-moisture mozzarella cheese, diced (about 150 grams) • grated Parmesan cheese (about 50 grams) •

For the lasagna: • béchamel sauce (about 400 grams) • meat ragù (about 400 grams) • fresh egg pasta (about 500 grams) • grated Parmesan cheese (about 100 grams) • butter (about 30 grams) • For the béchamel sauce: • all-purpose flour (about 80 grams) • butter (about 80 grams) • whole milk powder (about 1 liter) • salt (about 10 grams) • nutmeg •

lamb stew meat (about 1.5 kg), cut into pieces • eggs • Juice of 4 lemons • grated Pecorino Romano cheese • Extra-virgin olive oil • Salt • Black pepper • Rosemary

whole almonds (about 500 grams) • wildflower honey (about 500 grams) • whole wheat flour (about 500 grams) • oranges • lemon • Black pepper, to taste

eggs • plus 1 tablespoon sugar (about 70 grams) • mascarpone cheese (about 300 grams) • ladyfingers (about 300 grams) • strong coffee • sweet Marsala wine • unsweetened cocoa powder (about 20 grams)

panettone flour (about 500 grams) • milk (about 150 ml) • active dry yeast (about 8 grams) • large eggs (about 175 grams) • salt (about 10 grams) • sugar (about 100 grams) • unsalted butter, at room temperature (about 175 grams) • panettone flavoring or extract • golden raisins (about 150 grams) • rum (about 25 ml) • panettone flour, taken from the total (about 100 grams) • water, room temperature (about 100 ml) •

pork loin • breadcrumbs (about 200 grams) • chopped pistachios (about 40 grams) • Olive oil • grated Parmesan cheese (about 50 grams) • Salt and pepper

Arborio or Vialone Nano rice (about 500 grams) • saffron • olive oil (about 30 grams) • water (about 1.2 liters) • aged provolone or caciocavallo cheese, grated (about 100 grams) • For the meat ragù filling: • ground pork (about 100 grams) • tomato purée (about 200 ml) • peas (about 90 grams) • aged provolone or caciocavallo cheese, diced (about 50 grams) • red wine (about 15 ml) • To taste: 1/2 onion, salt, pepper •

all-purpose flour (about 350 grams, ideal for cookies and tarts) • almond flour (about 40 grams)* • salt • unsalted butter (about 180 grams) • large egg • egg yolk • powdered sugar (about 120 grams) • Jam of your choice, • I make my own by simply blending blanched almonds

pasta, long or short (200 grams) • sweet or smoked bacon, whatever you have at home (150 grams) • whole eggs • grated Parmesan cheese, plus extra for serving (100 grams) • Black pepper • Extra virgin olive oil

all-purpose flour (500 grams) • water (300 ml) • olive oil (70 grams) • salt (10 grams) • active dry yeast (7 grams) • cooked ham (200 grams) • mozzarella cheese (200 grams) • mushrooms (300 grams) • tomato puree (150 ml) • Oregano, to taste

Day-old Tuscan bread (unsalted) • Tomatoes • Cucumbers • Celery • Basil • Onion • Black pepper • Vinegar • Salt

fresh spinach (about 500 grams) • whole milk ricotta cheese (about 350 grams) • grated Parmesan cheese (about 100 grams) • large eggs • all-purpose flour • Salt and pepper, to taste • Nutmeg • Sage • Butter

fresh lasagna noodles (250 grams) • tomato sauce (1 liter) • ground veal (250 grams) • béchamel sauce • mortadella (150 grams) • diced mozzarella cheese (200 grams) • grated cheese • salt and nutmeg, to taste • onion • extra virgin olive oil • white wine

all-purpose flour (about 250 grams) • large egg (preferably with a deep yellow yolk) • large egg yolks (preferably with deep yellow yolks) • sugar (about 50 grams) • softened butter or vegetable oil (about 35 grams) • salt • Spices of your choice can be added! • honey (about 125 grams) • sugar (about 30 grams) • Candied fruit • Nuts • Colored sprinkles

all-purpose flour (about 100 grams) • medium egg • mixed ground meat (about 400 grams) • onion • celery stalk • carrots • dry white wine (about 4 fl oz / 120 ml) • tomato purée (about 750 grams) • Salt, to taste • Black pepper, to taste • Extra-virgin olive oil, to taste • Hard-boiled eggs, to taste •

all-purpose flour (about 400 grams) • eggs (1 whole egg + 2 yolks) • margarine (about 150 grams) • milk (about 60 ml) • sugar (about 150 grams) • baking powder for desserts (about 0.5 oz or 16 grams) • Grated zest of 1/2 lemon • Filling: • Grape jam, • Dark chocolate, • Cinnamon, • Almonds,

mascarpone (about 750 grams) • large package ladyfingers • pasteurized eggs • sugar (about 150 grams) • unsweetened coffee, • unsweetened cocoa powder, • rum (optional)

bread flour (about 250 grams) • fine semolina flour (about 150 grams) • all-purpose flour (about 100 grams) (for a total of 3 3/4 cups or 500 grams flour) • lukewarm water (about 300 grams) • instant dry yeast • sugar • olive oil (about 30-40 grams) • salt (about 8 grams) • Olive oil for the baking • onions • small garlic clove • Plenty of olive oil •

day-old crusty bread (I used 10-day-old bread) • crushed tomatoes • cherry tomatoes • yellow onion • garlic • chili pepper • Plenty of fresh basil • Extra-virgin olive oil, • Vegetable broth (or beef broth for a richer flavor), as needed

'00' flour (about 300 grams) • medium fresh eggs • water (optional) • extra-virgin olive oil • canned San Marzano peeled tomatoes (about 800 grams) • beef tenderloin (about 200 grams) • grated Parmesan cheese, aged 24 months (about 100 grams) • extra-virgin olive oil • garlic clove • fresh basil leaves • Salt and pepper, to taste • ground beef and pork mix (about 200 grams) •

all-purpose flour (about 200 grams) • eggs • onion • carrot • celery stalk • ground beef (about 500 grams) • dry white wine (about 100 ml) • tomato purée (about 400 grams) • milk (about 500 ml) • butter (about 50 grams) • all-purpose flour (about 50 grams) • Parmesan cheese •

pasta (about 200 g) • guanciale (about 300 g) • Pecorino Romano cheese (about 200 g) • eggs (2 yolks + 1 whole egg) • Salt, black pepper, and nutmeg, to taste

mascarpone cheese (500 grams) • ladyfingers (300 grams) • sugar (200 grams) • fresh egg yolks • brewed coffee • egg whites

mascarpone (750 grams) • eggs • ladyfingers (250 grams) • plus 1 tablespoon sugar (120 grams) • brewed coffee (300 grams) • Unsweetened cocoa powder,

Vialone Nano rice (about 500 grams) • butter (about 30 grams) • onion • veal ossobuco • all-purpose flour (about 200 grams) • tomato paste • vegetable broth (about 1 liter) • saffron • extra-virgin olive oil • salt • pepper • aged Parmesan cheese

mascarpone cheese (500 grams) • eggs • sugar • Unsweetened cocoa powder, • Ladyfinger cookies (or Pavesini) and coffee

mascarpone (250 g) • egg yolks • egg whites • sugar (50 g) • ladyfingers (about 200 g) • Freshly brewed coffee, as needed (about 5 espresso shots) • Unsweetened cocoa powder

For the pasta • semolina flour (about 200 grams) • all-purpose flour (about 100 grams) • eggs • For the filling • pumpkin (about 750 grams) • chopped apple mostarda (about 80 grams) • grated Parmesan cheese (about 100 grams) • crushed amaretti cookies (about 50 grams) • Lemon zest (optional) • Salt, black pepper, and nutmeg to taste • Cauliflower cream: •