Base flour

eggs • sugar • milk (about 240 ml) • vegetable oil (about 240 ml) • all-purpose flour (about 400-430 grams) • baking powder (about 0.5 ounce or 16 grams) • chocolate chips (about 150 grams) • raisins (about 150 grams) • Aromatic mix (see ingredients below) • oranges (zest only) • lemon (zest only) • honey •

all-purpose flour (600 grams) • salt (12 grams) • fresh baker’s yeast (12 grams) • water (450 ml) • Extra virgin olive oil, • Black olives, • Thinly sliced onion, • Cherry tomatoes, • Extra virgin olive oil, • Fine salt,

For the base: 2 eggs • sugar (200 grams) • all-purpose flour (200 grams) • vegetable oil (100 grams) • baking powder • For the ricotta cream: 1 container ricotta cheese • sugar (200 grams) • chocolate chips (50 grams) • For decorating: 2 chocolate bunnies, chocolate eggs, candied cherries • Candied orange peel • Piping • Buttered and floured baking pan

all-purpose flour (150 grams) • sugar (130 grams) • milk (100 ml) • eggs • sunflower oil (80 ml) • Vanilla extract • baking powder (half a packet, about 8 grams) • milk (400 ml) • egg yolks • sugar • all-purpose flour • Zest of an organic lemon •

egg white (about 73 grams) • granulated sugar (73 grams) • powdered sugar (73 grams) • milk (125 ml) • egg yolk • granulated sugar (30 grams) • cornstarch (10 grams) • vanilla extract (optional) • egg • granulated sugar (37 grams) • vegetable oil (15 ml) • milk (50 ml) •

For the sponge cake (I use a ready-made base) • large eggs, at room temperature • sugar (180 grams) • all-purpose flour (or half flour and half cornstarch) (180 grams) • Lemon zest • For the filling • ricotta cheese (1 kg) • sugar (400 grams) • Chocolate chips • For decoration • Smooth ricotta cheese • Candied cherries •

For the BASE: • eggs • Salt and pepper, to taste • grated Parmesan cheese (about 70 grams) • vegetable oil (100 ml) • milk (100 ml) • all-purpose flour (about 180 grams) • instant yeast for savory pies (about 0.5 oz or 16 grams) • For the FILLING: • Yellow and red tomatoes, to taste • Salt, pepper, oregano, extra-virgin olive oil, to taste • a garlic clove or 1 small clove •

granulated sugar (30 grams) • Matcha green tea powder for dusting the top layer, • small lemon • matcha green tea powder (20 grams) • water (100 grams) • For the soaking syrup: • gelatin • lightly whipped heavy cream (200 grams) • granulated sugar (30 grams) • egg whites (60 grams) • For the ladyfinger base: • egg yolks (100 grams) •

eggs • granulated sugar (100 grams) • type 1 flour (about 130 grams) • baking powder • milk (40 ml) • corn oil (40 ml) • ricotta cheese (400 grams) • powdered sugar (220 grams) • chocolate chips (50 grams) • mixed candied fruit (70 grams) • Mini empty cannoli shells • Candied cherries •

high-quality mascarpone • heavy cream (35% fat) • large ORGANIC eggs or 1 1/4 cups (300 g) pasteurized eggs • powdered sugar • vanilla bean • gelatin • For the gluten-free chocolate cake base • coconut flour • peanut flour • cornstarch • baking powder • Vanilla extract or cinnamon, to taste •

all-purpose flour (plus 1 teaspoon for dusting) • vegetable oil • whole eggs • granulated sugar • baking powder • salt • about 4 1/2 cups mascarpone cheese (1000 grams) • heavy cream (800 ml) • powdered sugar • (about 7 ounces) pistachio cream • chopped pistachios • chocolate shavings •