Basic bread

all-purpose flour (about 500 grams) • warm water (about 400 grams) • fresh yeast (about 12 grams) • fine salt • potato • peeled canned tomatoes, drained • extra-virgin olive oil • coarse salt • black pepper

cauliflower (about 800 grams) • eggs • rice flour • Salt, to taste • Extra virgin olive oil, to taste • hot curry powder

conchiglioni pasta (500 grams) • large eggplants • fresh shallot • red onion (such as Tropea) • fresh bread crumbs (100 grams) • small bunch fresh parsley • grated Parmesan cheese (100 grams) • garlic clove • Extra virgin olive oil, • Black pepper, • Ground ginger, • Salt,

all-purpose flour (about 500 grams) • active dry yeast (about 8 grams)

ancient durum wheat flour (Senatore Cappelli) (about 500 grams) • warm water (about 400 ml) • instant dry yeast • salt • sugar • Piccadilly tomatoes • black olives • Grated Grana cheese, to taste • Oregano, to taste • potato • Speck sticks, to taste • Salt, to taste •

San Marzano tomatoes • bread • black garlic • To taste black garlic mustard • extra virgin olive oil (about 30 ml) • salt • summer savory

buckwheat flour (100 grams) • durum wheat semolina flour (300 grams) • fresh baker's yeast (5 grams) • warm water (240 ml) • Extra virgin olive oil, • seedless grapes • Salt, • Black pepper, • Cacioricotta cheese,

dark multigrain flour (about 300 grams) • dry active yeast • fine salt • honey • olive oil (20 ml) • water (200 ml) • To taste: coarse salt, rosemary, olive oil

tumminia wheat flour (about 400 grams) • whole wheat flour (about 200 grams) • warm water (about 350 ml) • fresh yeast (about 0.6 ounces or 12 grams) • salt • sugar • sun-dried tomatoes (about 100 grams) • capers (about 50 grams) • anchovies (about 50 grams) • pitted green olives, sliced (about 50 grams) • pitted black olives, sliced (about 50 grams) • grated Sicilian caciocavallo cheese (about 100 grams) •

all-purpose flour (about 350 grams) • durum wheat semolina flour (about 350 grams) • water (about 500 ml) • fresh baker’s yeast (about 5 grams) • squid ink (about 20 grams) • Extra virgin olive oil • Pumpkin seeds • salt (about 10 grams) • prawns (about 300 grams) • Sichuan pepper • Poppy seeds • Extra virgin olive oil •

all-purpose flour (about 850 grams) • water (about 550 ml) • fresh baker's yeast (about 35 grams) • sugar • Salt, to taste • Extra-virgin olive oil, • curly escarole (about 800 grams) • cherry tomatoes (preferably DOP Pachino, about 700 grams) • fresh black pepper Sicilian pecorino cheese (about 200 grams) • Freshly ground black pepper, to taste • anchovy fillets in oil (about 30 grams)

stale bread (about 200 grams) • eggs

re-milled semolina flour (200 grams) • all-purpose flour (300 grams) • water, room temperature (280 ml) • instant yeast (4 grams) • Olive oil • Squid ink • tomato purée (200 ml) • anchovy fillets • Oregano • zucchini • peeled shrimp (100 grams) • Parsley •

all-purpose flour (about 300 grams) • fine semolina flour (about 300 grams) • warm water (about 380–390 ml) • active dry yeast (about 1 gram) • salt • extra virgin olive oil • large vine-ripened tomatoes • Salt • Oregano • Extra virgin olive oil

all-purpose flour (about 250 grams) • water (150 ml) • yeast (4 grams) • Salt • Olive oil • Rosemary • Karol

semolina flour (about 150 grams) • all-purpose flour (about 150 grams) • potato starch • cake fresh yeast • warm water (about 220 ml) • oil (about 20 ml) • Salt, to taste • sugar or honey • ripe tomatoes • Salt, to taste • Oregano • Extra virgin olive oil, to taste

all-purpose flour (about 250 grams) • fine semolina flour (about 250 grams) • room temperature water (about 370 ml) • active dry yeast (about 1 gram) • olive oil (about 10 grams) • salt (about 12 grams) • Cherry tomatoes, • Pitted green olives, • Oregano, • Salt for seasoning, • Olive oil for drizzling,

all-purpose flour (500 grams) • water (300 ml) • extra-virgin olive oil (20 ml) • fine salt (5 grams) • fresh baker’s yeast (4 grams) • Extra-virgin olive oil, • Flaky sea salt, • Rosemary, • Water,

day-old bread (about 100 grams) • canned tuna in oil, drained (about 80 grams) • small shallot, finely chopped • Salt, to taste • Black pepper, to taste • fresh basil leaves • grated Parmesan cheese • Milk, • oil-packed sun-dried tomatoes • pitted green olives • egg • Vegetable oil, for frying

kamut flour (about 300 grams) • salt • extra virgin olive oil • water (about 150 ml) • As needed, kamut flour for dusting • cherry tomato passata (about 600 ml) • Heaping 1 teaspoon dried oregano • extra virgin olive oil • Salt, to taste • whole milk mozzarella (or another good melting cheese, about 210 grams)

calamari (about 1 kg) • jumbo shrimp (about 600 grams) • dry white wine (about 240 ml) • rustic bread

rice flour (about 350 grams) • water (about 350 grams) • salt

chickpea flour • water • salt • Olive oil,

chickpea flour (about 250 grams) • water (about 750 ml) • Olive oil and salt,

all-purpose flour (about 250 grams) • fine semolina flour (about 250 grams) • pureed broccoli rabe (about 250 grams) • fresh yeast (about 10 grams) • extra virgin olive oil • warm water (100 ml) • salt • Anchovies, • ricotta (about 200 grams) • Extra virgin olive oil, • Black pepper, • extra virgin olive oil •

all-purpose flour (about 500 grams) • warm milk (about 140 grams) • olive oil (about 40 grams) • salt (about 15 grams) • warm water (about 90 grams) • Rolling pin • Mixing • Nonstick skillet

chickpea flour (150 grams) • plus 2 tablespoons water (500 grams) • extra-virgin olive oil • salt • black pepper

To taste Tuscan bread (unsalted country bread) • To taste canned peeled tomatoes • To taste Swiss chard • To taste lacinato kale (Tuscan kale) • To taste green cabbage • To taste celery • To taste carrot • To taste onion • To taste potatoes • To taste cooked beans (prepared in advance) • Optional: prosciutto rind

chickpea flour (about 250 grams) • water (about 600 ml) • extra virgin olive oil • salt • Black pepper, to taste

day-old bread • large ball of fresh buffalo mozzarella • Fresh basil, to taste • Tomato purée, enough to cover the bread • cherry tomatoes, halved • garlic cloves • Red pepper flakes • anchovy fillets • Extra virgin olive oil