Basic bread

semolina flour (250 grams) • all-purpose flour (250 grams) • boiled potatoes, mashed (250 grams) • sourdough starter (200 grams) • Baresane olives or other green olives, olive oil, • salt (12 grams) • Cherry tomatoes • Water, • Oregano

all-purpose flour (about 200 grams) • fine semolina flour (about 150 grams) • salt • dry white wine (about 100 ml) • extra virgin olive oil (about 70 ml) • milk (about 50 ml) • small eggplants • bell peppers • extra virgin olive oil • garlic clove • mild melting cheese, such as caciotta or similar (about 150 grams) • dried oregano •

extra sourdough starter (about 450 grams) • soy milk (about 625 ml) • sugar (about 15 grams) • oil (about 200 grams) • all-purpose flour (about 1250 grams) • salt (about 30 grams) • Rosemary, to taste

avocado • fresh sage, chopped • onion, chopped • garlic, chopped • olive oil • salt • pepper

all-purpose flour (about 450 grams) • room temperature water (about 350 ml) • sourdough discard (about 100 grams) • honey • salt • For the emulsion • water (about 60 ml) • extra virgin olive oil (about 60 ml) • For topping • Olives • Thyme or rosemary • Salt

Pecorino cheese (preferably from Abruzzo) • Broccoli rabe florets • Extra virgin olive oil, • Fresh chili pepper, • Salt, • bread

all-purpose flour (about 350 grams) • plus 1 tablespoon water, room temperature (about 250 grams) • sugar • salt (about 15 grams) • heaping tablespoons instant potato flakes • a packet (or half a cube) of active dry yeast • Extra-virgin olive oil, cherry tomatoes, oregano • Tomato puree (optional)

all-purpose flour (about 500 grams) • warm water (about 400 grams), more or less as needed • active dry yeast (about 10 grams) • fine salt • Fresh rosemary, to taste • medium potatoes • Extra-virgin olive oil, • Dried oregano, to taste • Brined olives, • large red onions (such as Tropea onions) • Salt, for sprinkling on top

semolina flour (about 250 grams) • all-purpose flour (about 250 grams) • active dry yeast (about 10 grams) • salt • Extra virgin olive oil • Cherry tomatoes • Olives • Oregano • warm water (about 300 ml) • water and olive oil emulsion

bread • Grated Parmesan cheese, • Stracciatella cheese, • cherry tomatoes • Salt, sugar, olive oil, and oregano,

pane carasau (about 200 grams) • crescenza cheese (about 150 grams, or substitute with a mild, creamy cheese) • cream cheese (about 100 grams, such as Greek-style cream cheese or regular cream cheese) • olive oil • Black pepper • Salt

gluten-free flour (1 kg) • cake fresh yeast or 1/2 cake dry yeast (with this amount, the focaccia will rise and be ready to bake in 1 hour and 40 minutes) • water (about 800 grams; this dough is 80% hydration) • vegetable oil (about 35 grams), plus extra for greasing and working with this unique dough • salt (about 25-30 grams), adjust to taste (minimum is 1 tablespoon or 20 grams per 2 1/4 lbs flour) • As needed, onions (previously sautéed with salt and pepper; optional and can be substituted) • pear • salt • sugar • tequila (about 1/2 espresso cup)

bread • Tomato sauce, • Cheese, as needed (I used a piece of brie and a piece of blue cheese) • Mozzarella

x13 inch baking pan • diced, peeled pumpkin (about 300 grams) • type 1 flour (about 500 grams) • water (200 ml) • instant dry yeast • sugar • salt • extra virgin olive oil • for topping • about 4 tablespoons pitted Taggiasca olives in oil • sprigs fresh rosemary • Extra virgin olive oil and extra water •

all-purpose flour (about 250 grams) • fine semolina flour (about 250 grams) • warm water (about 350 ml) • fresh baker's yeast (about 12 grams) • medium potato • salt (about 6 grams) • honey or malt syrup • Cherry tomatoes, • Oregano • Extra virgin olive oil

Panzanella: Adjust quantities to your taste • Day-old bread, • red onions (preferably Tuscan or Tropea) • Salad (plum) tomatoes • Celery stalks, • Plenty of fresh basil • anchovy fillets in oil (optional) • White wine vinegar • High-quality extra virgin olive oil • Black pepper, • sea bream • Extra virgin olive oil, •

ball fresh mozzarella (fior di latte) • grape or cherry tomatoes • pitted black olives (such as Taggiasca or Kalamata) • small handful capers • bread • Garlic powder, to taste • Salt, to taste • Extra virgin olive oil • vinegar • red pepper flakes

day-old white bread (I used a small Italian roll) (125 g) • asparagus spears • cold milk (125 g) • medium egg • finely chopped onion (about 1/2 oz or 15 g) • finely chopped parsley (about 1/2 oz or 15 g) • butter (about 1/2 oz or 15 g) • Salt, to taste • Pepper, to taste • flour (about 1/2 oz or 15 g) • Breadcrumbs, • carrots •

monkfish (depending on size) • Extra virgin olive oil, • Black pepper, • Chopped pistachios, • Sesame seeds, • For the panzanella: • large slices of rustic Italian bread • red onions (preferably Tropea, depending on size) • Good quality white wine vinegar • salad tomatoes • Plenty of fresh basil • pitted black olives (such as Taggiasca) •

an avocado • whole grain bread • eggs • smoked salmon • oranges • Salt • Oil • Pepper • White vinegar

semolina flour (about 700 grams) • gluten-free buckwheat flour (about 300 grams) • fresh yeast • warm water (about 600 ml) • fine salt • extra virgin olive oil

Red cabbage • egg • Cherry tomatoes • Rye bread • Olive oil • Salt • Pepper • Green olives • Marjoram • Lemon • White wine vinegar

medium zucchinis (about 400 grams) • rice flour (about 210 grams) • grated Parmesan cheese • water (about 350 ml) • extra virgin olive oil plus a drizzle for topping • Salt to taste • Fresh rosemary, fresh oregano

Egg • Wild asparagus, • Smoked salmon, • Bread • Salt • Pepper

day-old bread (about 200 grams) • tomatoes, chopped (about 400 grams) • balls mozzarella cheese • Fresh basil, to taste • Oregano, to taste • (Optional) 1 small red onion (such as Tropea) • (Optional) 1 handful olives • Salt and black pepper, to taste • Extra virgin olive oil, to taste

flour (type 1, 2, or all-purpose) • fresh yeast • warm milk • oil • grated Parmesan cheese • grated Pecorino cheese • diced fresh Pecorino cheese • eggs • salt • Black pepper to taste

boiled and well-drained broccoli rabe • fresh yeast • lukewarm water (180 ml) • milk (100 ml) • all-purpose flour (260 g) • semolina flour (260 g) • sugar • salt • extra virgin olive oil • emulsion: • water (25 ml) • extra virgin olive oil (25 ml) •

banana pulp (preferably ripe) • all-purpose flour • baking powder • ground cinnamon • chopped hazelnuts • dark chocolate chips • Chopped hazelnuts for garnish,

flour (about 150 grams) • water (about 75 ml) • extra virgin olive oil • salt • baking powder for savory cakes • eggplant • red bell pepper • small white onion • extra virgin olive oil • dried oregano • basil leaves • Salt to taste

Senatore Cappelli durum wheat semolina flour • warm water (about 400 g) • salt (about 15 g) • refreshed sourdough starter (or 12.5 g fresh yeast)