Based milk

all-purpose flour (300 grams) • unsalted butter, at room temperature (150 grams) • sugar (120 grams). 3 1/2 oz ladyfingers (100 grams) • whole egg and 1 egg yolk • baking powder • salt, a little limoncello to flavor the dough • For the filling • ricotta cheese, preferably sheep’s milk (500 grams) • granulated sugar (220 grams) • chocolate chips or chopped chocolate, and vanilla (70 grams) • Candied fruit and powdered sugar, to taste • Chocolate sprinkles for decorating

all-purpose flour (250 grams) • powdered sugar (120 grams) • honey (20 grams) • egg yolk • unsalted butter (125 grams) • salt • Grated lemon zest • vanilla powder or 1 teaspoon vanilla extract • sheep's milk ricotta (300 grams) • powdered sugar or granulated sugar (30 grams) • Chocolate chips, • ladyfingers, or crumbled sponge cake or biscuit cake

hemp flour (100 grams) • chickpea flour (100 grams) • coconut flour (50 grams) • packed brown sugar (50 grams) • unsalted butter (50 grams) • eggs • salt • sheep's milk ricotta (500 grams) • powdered sugar (50 grams) • chopped chocolate (about 9 ounces or 250 grams, leftover Easter chocolate works well)

boneless lamb (preferably milk-fed) • lard • shallot and 1 bay leaf • sun-dried tomatoes • wild fennel • whole garlic clove • Lamb drippings or vegetable broth • dry white wine (about 60 ml) • Fresh marjoram leaves and fennel fronds for garnish • Salt and black pepper to taste, extra-virgin olive oil • For the tagliatelle • all-purpose flour (about 200 grams) •

eggplant flesh (about 150 grams) • Olive oil, • Garlic • mixed sheep and goat milk ricotta (about 150 grams) • basil leaves • cherry tomatoes • Salt • grated cheese • blanched almonds

whole grain oat flour (about 70 grams) • milk (about 130 ml) • Hazelnut spread • Jam • Greek yogurt • Fresh fruit • Nuts • Granola

all-purpose flour (about 250 grams) • shredded coconut (about 100 grams) • sugar (about 150 grams) • almond milk (about 200 grams) • egg whites, about 5 large (about 340 grams) • vegetable margarine, plus more for greasing the pan (about 120 grams) • vanilla baking powder

whole milk ricotta cheese (250 grams) • amaretti cookies (100 grams) • scant tablespoon brown sugar • medium eggs • almond wine (or another dessert wine or Marsala) • Fairtrade whole cane sugar,

fresh blueberries (about 85 grams) • all-purpose flour (about 250 grams) • granulated sugar (about 120 grams) • eggs • sunflower oil (about 80 ml) • soy milk (about 120 ml) • baking powder (about 2 1/2 teaspoons or 16 grams) • vanilla extract • fine salt • large mixing bowl • medium mixing bowl • electric mixer •

bread flour (about 300 grams) • egg yolk + 1 whole egg • sugar (about 95 grams) • lard (about 70 grams) • butter (about 60 grams) • Vanilla extract • Salt • cooked wheat berries (about 250 grams) • butter (about 40 grams) • milk (about 250 grams) • salt • cinnamon stick •

For the crust • all-purpose flour (about 300 grams) • sugar (about 150 grams) • unsalted butter (about 150 grams) • whole egg and 1 egg yolk • Zest of 1 lemon • For the filling • cooked wheat berries (about 300 grams) • sheep's milk ricotta (about 400 grams) • sugar (about 250 grams) • whole eggs and 2 egg yolks • milk (about 120 ml) •

powdered sugar; • For the pastry: • sugar (120 grams); • all-purpose flour (350 grams); • margarine or unsalted butter (125 grams); • large egg + 1 egg yolk; • salt; • vanilla powder; • milk (if needed); • baking powder for desserts; • For the filling: • cooked wheat (580 grams); •

eggs • melted milk chocolate (about 250 grams) • butter (about 50 grams) • sugar (about 90 grams) • heaping tablespoons all-purpose flour • Powdered sugar,

apples (about 2.2 lbs / 1 kg) • sugar (160 grams) plus 2 tablespoons • eggs • all-purpose flour (about 130 grams) • milk (300 ml) • plain yogurt (125 ml) • sunflower oil (70 ml) • vanilla baking powder (about 0.5 oz / 16 grams)

(about 2 2/3 cups) bread flour (Manitoba-style) • (about 3/4 teaspoon) fresh yeast (or 24 g (about 2 tablespoons) dried sourdough starter) • (about 1/3 cup plus 1 tablespoon) granulated sugar • (about 2 tablespoons) egg yolks • (about 3 tablespoons) water • (about 3 large) whole eggs • (about 5 tablespoons) unsalted butter (let sit at room temperature at least 4 hours) + 10 g (about 2 teaspoons) for finishing • (about 1 teaspoon) salt • (about 1 tablespoon) honey (I used organic chestnut honey) • Grated orange zest • Grated citron zest (or lemon zest) • vanilla extract •

all-purpose flour (about 200 grams) • plus 1 tablespoon sugar (about 90 grams) • plus 1 tablespoon oat milk (about 130 grams) • vegetable oil (about 70 grams) • shredded coconut (about 80 grams) • mixed chocolate chips (about 80 grams) • baker’s ammonia (ammonium carbonate) • For decorating: 1 teaspoon granulated sugar • oat milk • shredded coconut

eggs • sugar (about 100 grams) • all-purpose flour (about 150 grams) • baking powder for desserts (about 2 teaspoons or 8 grams) • milk (about 100 ml) • sunflower oil (about 50 ml) • vial almond extract • water (about 100 ml) • sugar (about 50 grams) • orange liqueur (about 50 ml; you can substitute with strained orange juice if you prefer) • sheep’s milk ricotta (about 600 grams) • sugar (about 250 grams) •

bread flour (about 400 grams) • all-purpose flour (about 200 grams) • sourdough starter (about 200 grams) • water (about 400 grams) • milk (about 120 ml) • honey • salt (about 15 grams)

Chocolate Pavesini cookies, • sheep's milk ricotta (about 250 grams) • Milk, • honey (about 20 grams) • dark chocolate, chopped (about 30 grams) • pistachios, chopped (about 20 grams)

all-purpose flour (250 grams) • sugar (100 grams) • unsalted butter, softened (100 grams) • large egg • baking powder • whole milk ricotta cheese (300 grams) • amaretti cookies, crushed (150 grams) • sugar (for the filling) (50 grams) • egg (for the filling) • Powdered sugar, as needed, for dusting

raw milk (2 liters) • salt • vegetable rennet • Saucepan • Spoon • Slotted • Ricotta baskets or small cheese molds

sheep’s milk ricotta (about 500 grams), well drained • Chopped fresh parsley, to taste • Salt and pepper, to taste • diced pancetta (about 100 grams) • Tomato sauce,

stale bread (250 grams) • milk (about 250 ml)

all-purpose flour (about 400 grams); • semolina flour (about 100 grams); • extra virgin olive oil (about 30 ml); • low-fat milk (about 200 ml); • fresh baker's yeast (about 10 grams); • water (about 200 ml);

eggs • egg whites • powdered milk (about 130 grams) • water (200 ml) • skim milk (100 ml) • vegetable oil • unsweetened cocoa powder (about 35 grams) • sweetener or coconut sugar (about 40 grams; I used maple syrup) • cocoa powder,

all-purpose flour (about 170 grams), sifted • granulated sugar (about 160 grams) • eggs • baking powder (about 16 grams) • low-fat milk (about 100 ml) • unsalted butter (about 60 grams) • melted dark chocolate (about 80 grams) • unsweetened cocoa powder (optional) • Powdered sugar, as needed, for dusting

For the crust • cannoli shells, crushed (about 250 grams) • unsalted butter, melted (about 80 grams) • brown sugar (about 30 grams) • cinnamon • For the filling • very fresh whole milk ricotta (about 700 grams) • heavy cream (about 250 ml) • powdered gelatin (about 8 grams) • powdered sugar (about 200 grams) • dark chocolate chips (about 100 grams) • For decoration •

whole milk ricotta cheese, drained • small to medium zucchini, about 5.3 oz (150 grams) total • garlic cloves • grated Pecorino Romano or Parmesan cheese • large eggs • Salt and black pepper, to taste

Cannoli shells • sheep’s milk ricotta (about 300 grams) • ricotta (about 200 grams) • dark chocolate chips (about 65 grams) • sugar (about 70 grams)

all-purpose flour (250 grams) • softened butter (25 grams) • sugar (30 grams) • egg • Marsala wine or white wine (50 grams) • unsweetened cocoa powder (7 grams) • salt (3 grams) • vegetable oil (about 500 ml, for frying) • Grated orange or lemon zest • sheep’s milk ricotta (750 grams) • granulated sugar (250 grams) • vanilla bean or 1 packet vanilla powder •