Basic bread

all-purpose flour (about 800 grams); • semolina flour (about 200 grams); • warm spring water (about 700 grams); • fresh yeast (about 10 grams); • extra virgin olive oil (about 20 grams) plus more as needed; • salt (about 10 grams); • Coarse or fine salt, to taste; • cleaned zucchini blossoms (about 110 grams)

all-purpose flour (about 500 grams) • warm water (about 300 grams) • active dry yeast (about 3 grams) • extra-virgin olive oil for the dough plus a few tablespoons for the top (about 40 ml) • fine salt for the dough plus more to taste for the top (about 12 grams) • sugar • grated Parmesan cheese (about 100 grams) • shredded mozzarella cheese (about 150 grams)

chickpea flour (about 500 grams) • water (about 1.5 liters) • salt (about 20 grams) • olive oil (about 100 grams)

all-purpose flour (about 280 grams) • water (about 150 grams) • fresh active dry yeast (about 10 grams) • milk (about 20 grams) • salt (about 5 grams) • cherry tomatoes • basil pesto (about 30 grams) • ball fresh mozzarella cheese • activated charcoal powder (about 3 grams)

all-purpose flour (about 250 grams) • sliced yellow onion (about 250 grams) • water, room temperature (about 150 ml) • lard or unsalted butter (about 50 grams) • active dry yeast (about 2 grams) • Salt, to taste • Olive oil,

all-purpose flour (about 300 grams) • water (about 150 grams) • instant yeast • extra-virgin olive oil (about 20 grams) • salt • sliced cooked ham (about 200 grams) • scamorza or other firm cheese (about 250 grams)

seeded ciabatta roll • Salame Felino (about 80 grams), thinly sliced • anchovy fillets in oil • small bunch arugula • Extra-virgin olive oil, to taste • Freshly ground black pepper, to taste

all-purpose flour (150 grams) • cherry tomatoes (250 grams) • fresh baker's yeast (8 grams) • extra virgin olive oil (15 grams) • salt (5 grams) • Fresh basil, to taste • Oregano, to taste

borlotti beans • cherry tomatoes • cucumber • basil leaves • To taste, red onion (preferably Tropea, or any mild red onion) • extra virgin olive oil • To taste, salt • bread (about 50 grams)

chicken breast (150 grams) • Rosemary,

water (200 ml) • all-purpose flour (about 400 grams, or a mix of flours) • extra virgin olive oil • salt • baking soda

water (750 g) • chickpea flour (250 g) • Salt, to taste • Extra virgin olive oil, to taste • Small sandwich rolls (focaccine)

(about 8.5 oz/240 g) drained chickpeas • water • all-purpose flour • Salt and pepper, to taste • Get creative with your favorite fillings

About 2 cups (300 grams) marinated roasted peppers • About 12 ounces (300 grams) bread • anchovy fillets • Extra virgin olive oil, • Black pepper,

all-purpose flour (about 500 grams) • sourdough starter discard (about 130 grams) • plus 1 tablespoon water, at room temperature (about 135 grams) • plus 1 tablespoon milk (about 100 grams) • extra virgin olive oil (about 25 grams) • fine salt (about 8 grams) • baking soda (optional) • Extra virgin olive oil, as needed, for brushing

chickpea flour (about 120 grams) • rice flour (about 10 grams) • water (about 360 grams) • salt • fresh rosemary • glass extra virgin olive oil

whole wheat flour (about 100 grams) • lettuce • baking soda and salt • Greek yogurt (about 60 grams) • olive oil (about 60 ml)

lacinato kale (cavolo nero) • savoy cabbage • Swiss chard • potatoes • carrots • onion • peeled tomatoes • zucchini • celery stalks with leaves • cannellini beans (about 150 grams) • red beans (about 150 grams) • chickpeas (about 150 grams) •

Italian eggplant • low-moisture mozzarella (about 150 grams) • provolone cheese (about 50 grams) • grated Parmesan cheese (about 25 grams) • carasau bread • Tomato sauce • Salt • fresh basil leaves • Extra-virgin olive oil

carasau bread • ricotta cheese (about 250 grams) • Cherry tomatoes • Arugula • Basil • Salt and pepper, to taste • Olive oil

all-purpose flour (about 560 grams) • sourdough starter discard (about 300 grams) • water (about 160 ml) • milk (about 80 ml) • lard or olive oil • salt (about 16 grams)

flour (about 500 grams; I use a mix of flours with sourdough starter) • level tablespoon salt • extra virgin olive oil, 1 cup warm water (250 ml)

durum wheat flour (about 700 grams) • fine semolina flour (about 300 grams) • warm water (about 500 grams) • active sourdough starter (about 250 grams) • fine salt (about 25 grams) • boiled potatoes, mashed (about 600 grams) • Outer leaves of savoy cabbage

refreshed sourdough starter (about 75 grams) • water (150 ml) • sugar • all-purpose flour (about 200 grams) • fine durum wheat semolina flour (about 150 grams) • boiled sweet potatoes, mashed (about 150 grams) • salt (about 5 grams) • extra virgin olive oil (1/2 tablespoon) • dried rosemary • Extra fine durum wheat semolina flour, as needed, for shaping • Coarse salt, • water (30 ml) •

semolina flour (about 200 grams) • all-purpose flour (about 300 grams) • salt (about 10 grams) • dried sourdough starter • olive oil for the dough (about 50 ml) and 1/2 cup for baking • water (about 350 grams) • medium potato • tomato sauce • Black olives • Oregano

all-purpose flour (about 330 grams) • unrefreshed sourdough starter (about 150 grams) • water (about 200 grams) • sugar or about 2 teaspoons (about 10 grams) • extra virgin olive oil • salt • For the emulsion: extra virgin olive oil, water, salt

all-purpose flour (about 300 grams) • water (about 100–150 ml) • julienned zucchini (about 200 grams) • Salt, to taste • Mozzarella cheese for filling

type 1 flour (about 500 grams, 12% protein) • water (about 390 grams) • sourdough starter or old dough (about 100 grams, doubled) • salt (about 10 grams) • Plenty of extra virgin olive oil • Yellow datterino tomato purée • Red datterino tomatoes • Oregano

toasted bread slices (fette biscottate) • espresso or strong coffee • plain yogurt • unsweetened cocoa powder, • milk,

all-purpose flour (about 1.2 kg) • water (900 ml) • salt (24 g) • fresh baker’s yeast • Extra-virgin olive oil, • shelled pistachios (300 g) • extra-virgin olive oil (70 ml) • –18 oz mortadella (400–500 g)