Basic

chestnut flour (300 grams) • pine nuts (50 grams) • raisins (50 grams) • Extra virgin olive oil • Brown sugar • Chocolate chips • Mixed nuts for garnish

pasta (such as mezze penne) (500 grams) • strained or crushed tomatoes (about 225 grams) • small handful of black or purple olives (such as Gaeta olives) • capers • Parsley and/or basil and/or oregano (I use basil) • onion • chili pepper in oil or fresh chili pepper, to taste • Extra virgin olive oil,

eggplants, diced • durum wheat spaghetti • tuna in olive oil • Capers, to taste • pitted black olives • Oregano, to taste • Crushed Italian-style crackers (such as taralli) • Extra virgin olive oil, to taste • Salt, to taste • peeled tomatoes • garlic clove • Black pepper, to taste •

large Italian sausages • ground beef (200 grams) • Olive oil, • small onion • tomato paste • salt • black pepper • water (about 60 ml) • white wine (about 60 ml) • bay leaves • Large saucepan • Bowl

grated cheese (about 50 grams) • large bell peppers • Smoked provolone cheese • boiled potatoes (about 600 grams) • cooked ham (about 100 grams) • Salt, chopped parsley, fresh basil, olive oil, to taste • egg • breadcrumbs

Pasta of your choice • eggplants • Tomato sauce as needed or fresh tomatoes • Fresh basil • Ricotta salata cheese • Olive oil • Salt to taste

Nutella (180 g) • unsalted butter, at room temperature (70 g) • packed light brown sugar (50 g) • large egg • salt (1 g) • Vanilla extract, to taste • all-purpose flour (130 g) • baking powder (2 g) • dark chocolate chips or chunks (30 g)

eggplants • celery • onion • tomato purée and peeled tomatoes (about 400 grams) • green olives (about 200 grams) • tomato paste (about 40 grams) • vinegar (about 40 grams) • sugar (about 30 grams) • pine nuts • capers • Extra virgin olive oil, • Fine salt and coarse salt, •

large eggs, at room temperature • sugar (180 grams) • lactose-free Greek yogurt (150 grams) • vegetable oil (60 grams) • gluten-free cake flour blend (130 grams) • almond flour (100 grams) • baking powder (about 2 1/2 teaspoons) • vanilla extract • lemon, zested and juiced • apples • whole almonds

white sandwich bread • tomato sauce (60 ml) • mozzarella cheese • Diced ham,

zucchini • cold beer (500 ml) • About 4 tablespoons all-purpose flour • active dry yeast (2 grams) • Salt, to taste • Peanut oil (or other frying oil),

balls of mozzarella cheese • large eggplant • Tomato sauce, • grated Parmesan cheese (about 50 grams) • Fresh basil, extra-virgin olive oil, salt, and pepper, to taste

round eggplants • balls of mozzarella cheese (4.4 oz/125 g each) • tomato sauce (300 ml) • Whole wheat breadcrumbs • Grated Parmesan cheese, • Fresh parsley • Salt

pasta (300 grams) • tomatoes or cherry tomatoes, diced (200 grams) • cucumbers, diced (200 grams) • pitted black olives, sliced (80 grams) • yellow bell pepper, diced • feta cheese, diced (100 grams) • canned red kidney beans, drained and rinsed (200 grams) • canned tuna in oil, drained (200 grams) • Extra virgin olive oil and vinegar • fresh basil leaves

all-purpose flour (about 500 grams) • water (about 400 ml) • fresh baker’s yeast (about 25 grams) • zucchini blossoms • Salt, to taste • Black pepper, to taste

all-purpose flour (about 300 grams) • cold unsalted butter (about 150 grams) • powdered sugar (about 100 grams) • large egg • Vanilla extract (I used vanillin) • For filling: • As needed, jam (I used homemade peach and ginger jam) • As needed, chocolate hazelnut spread • For decorating: • Powdered sugar

–16 oz troccoli pasta • pre-soaked salted cod (baccalà) • cherry tomatoes or canned cherry tomatoes • extra virgin olive oil • garlic clove • Taggiasca olives • capers • Crushed red pepper, to taste • anchovy fillet in oil • Salt, to taste • chopped parsley and oregano, plus a sprinkle for garnish • For homemade troccoli: 3 1/3 cups (400 grams) durum wheat semolina flour •

cooked chicory (about 500 grams) • sheep's milk ricotta (about 300 grams) • grated Parmesan cheese (about 75 grams) • eggs • all-purpose flour (about 50 grams) • Salt, to taste • all-purpose flour, for dusting (about 100 grams) • fresh basil leaves • cherry tomatoes • small fresh onion • Extra virgin olive oil, to taste • Salt, to taste •

all-purpose flour (about 300 grams) • medium eggs • sugar (about 100 grams) • cold unsalted butter (about 100 grams) • Zest of 1 organic lemon • figs, peeled (about 800 grams) • sugar • unsweetened cocoa powder • walnut halves, shelled and chopped (about 50 grams) • ground cinnamon, or just a pinch if you prefer a milder flavor (the original recipe uses 2 teaspoons) • Juice of half a lemon • Powdered sugar for dusting

For the dough • all-purpose flour (about 250 grams) • bread flour (about 250 grams) • fresh baker’s yeast (about 25 grams) • water (about 230 ml) • oil (about 60 ml) • salt • sugar • For the topping • Tomato purée, • Extra virgin olive oil, • Mozzarella cheese, •

rice (about 250 grams) • Vegetable broth, • saffron • ball mozzarella cheese • Onion, • Olive oil, • Butter, • All-purpose flour, • Eggs, • Breadcrumbs, • Vegetable oil, for frying,

For the dough • all-purpose flour (about 500 grams) • cold water (400 ml) • olive oil (20 grams) • fresh yeast (2-3 grams) (if using dry yeast, use 1/4 teaspoon or 1 gram) • Semolina flour, • Mozzarella cheese • Datterino tomato purée • Basil • white onions • anchovy fillets • ground cinnamon •

turkey osso buco pieces • flour • extra virgin olive oil (20 ml) • butter (about 1 ounce or 30 grams) • dry Marsala wine • ladle beef broth • chopped fresh parsley • Grated zest of 1/2 lemon • Salt and pepper, to taste

medium eggplant • small can whole peeled tomatoes • grated Parmesan cheese • extra virgin olive oil • Plenty of fresh basil • Salt and pepper, to taste

risotto rice (about 200 grams) • cherry tomatoes (about 180 grams) • garlic clove • tomato paste • Basil pesto, to taste • Salt • Vegetable broth • Olive oil • Nutritional yeast flakes (optional)

short pasta (about 400 grams) • tomato purée (about 800 grams) • cherry tomatoes • grated cheese (about 200 grams) • diced Fontina, Asiago, or mozzarella cheese (about 200 grams) • American cheese • canned tuna in oil, drained and flaked (about 280 grams) • Salt, to taste • Pepper, to taste • Extra virgin olive oil, to taste (preferably unfiltered, organic) • onion, finely chopped • garlic cloves, unpeeled •

medium red onion (preferably Tropea, if available) • apple cider vinegar (about 2 tablespoons / 30 ml) • sugar • eggplant (about 10 oz / 300 grams) • garlic clove • beer (about 5 fl oz / 150 ml) • Extra virgin olive oil, • Salt and pepper, • Fresh basil seeds, • short pasta of your choice (about 200 grams)

fusilli (about 200 grams) • medium head cauliflower • dairy-free basil pesto • Salt, to taste • Nutmeg, to taste • Chopped pistachios, to taste • Olive oil, to taste

piadina flatbreads • ground beef (500 grams) • tomatoes • cheddar cheese • shallots • Lettuce, • Greek yogurt (200 grams) • organic lime (zest and juice) • Chives, olive oil, salt & pepper,

cooked pumpkin (about 100 grams) • Nutmeg, to taste • Salt, to taste • egg • Black pepper, to taste • all-purpose flour (about 200 grams) • Curry powder, to taste • heavy cream (about 100 grams) • Crispy speck, to taste