Basic

ricotta cheese (about 800 grams) • cooked spinach, sautéed with 1 garlic clove (about 350 grams) • large egg • grated Parmesan cheese • Salt and pepper, to taste • canned crushed or whole peeled tomatoes (about 800 grams) • onion • garlic clove • Extra-virgin olive oil, fresh basil, and salt, to taste • milk (about 800 ml) • unsalted butter (about 80 grams) • all-purpose flour (about 60 grams) •

For the cannelloni: 4 eggs • all-purpose flour (about 300 grams) • fine semolina flour (about 100 grams) • For the filling: 14 oz tortellini filling (pork loin, prosciutto, mortadella, Parmesan cheese, egg) (about 400 grams) • ricotta cheese (about 600 grams) • Salt and pepper • Grated nutmeg • For the meat sauce: 1.1 lbs ground beef and pork mix (about 500 grams) • celery (about 70 grams) • carrots (about 100 grams) • onion (about 150 grams) • canned peeled tomatoes (about 500 grams) •

hazelnut wafer cookies (about 350 grams) • mascarpone cheese (about 500 grams) • heavy cream (about 250 grams) • strong espresso, cooled • sugar • peeled and toasted hazelnuts, for garnish • wafer cookies, for garnish (from the total amount) • Melted dark chocolate, as needed, for garnish

frozen calamari • eggplant (about 200 grams) • garlic clove • Extra virgin olive oil • Salt • Thyme • red cherry tomatoes • yellow cherry tomatoes • cardamom seeds

rustic or sourdough bread • black or green figs • Brown sugar, • arugula • Toma cheese, • Salt and extra virgin olive oil,

For the gnocchi: 2.2 lbs potatoes (1 kg) • egg yolk • semolina flour (about 250 grams) • Salt • For the filling: 3/4 cup ricotta cheese (about 200 grams) • walnuts (about 80 grams) • Salt and pepper • For the sauce: 3 artichokes • Extra virgin olive oil • garlic cloves • Salt and pepper • lemon •

thin chicken cutlets • bacon • smoked scamorza cheese • peas (about 50 grams) • Olive oil, salt, pepper, and sage,

Carnaroli rice (about 300 grams) • shredded purple cabbage (about 200 grams) • vegetable broth (about 1.5 liters) • butter (about 20 grams) • grated cheese (about 60 grams) • Salt • mixed ground meat (about 150 grams) • Day-old bread crumbs, • small egg • Herbs, • tender celery stalk • carrot •

zitoni pasta, cut into pieces (about 500 grams) • tomato sauce, preferably homemade (about 750 ml) • aged mozzarella cheese (such as low-moisture mozzarella) • medium eggplants • Garlic • Salt, to taste

thin slices pork loin • Sliced cooked ham, • Mozzarella cheese, diced, • For the breading: • egg • table salt • ground black pepper • Breadcrumbs, • grated Parmesan cheese

bread flour (about 200 grams) • all-purpose flour (about 100 grams) • active dry yeast + 1 teaspoon sugar (added separately) • level teaspoons salt • Warm water, about half the weight of the flours (about 150 milliliters) • Extra-virgin olive oil for drizzling • sprinkle of dried oregano • cherry tomatoes • Fresh mozzarella, drained of its liquid, or low-moisture mozzarella

whole wheat spaghetti (220 grams) • zucchini • canned beans, drained and rinsed (250 grams) • cherry tomatoes • olive oil • Salt, to taste • water (about 300 ml)

cooked and well-drained spinach (about 200 grams) • eggs • salt • grated cheese • Freshly ground black pepper • Fresh mint or basil • smoked mozzarella or provolone cheese, diced (about 100 grams) • breadcrumbs, if needed

bread • large Swiss chard leaves • Olive oil, • Fine salt, • Black pepper, • garlic powder • dry white wine (50 ml) • cutting board with knife • colander • skillet with lid • wooden spoon • parchment paper •

ditalini pasta (200 g) • borlotti beans • about 9 oz pork rind (250 g) • potato • aromatics (celery, carrot, onion, garlic) • tomato puree or crushed tomatoes • salt, to taste • red pepper flakes, to taste • extra virgin olive oil, to taste • cheese rinds (such as Parmigiano Reggiano or Grana Padano)

For the pesto • fresh spinach (200 g) • raw almonds with skins (50 g) • extra virgin olive oil (25 g) • Salt and pepper, to taste • For the pasta • durum wheat semolina flour (about 300 g) • egg • Spinach cooking water,

cauliflower, trimmed (about 350 grams) • sedanini pasta (about 150 grams)

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

fresh strascinati pasta (about 300 grams) • arugula (about 250 grams) • fresh basil leaves (about 50 grams) • walnuts • Salt, to taste • extra virgin olive oil (about 300–350 ml) • Garlic, to taste • Cherry tomatoes, to taste • onion

Carnaroli rice (about 180 grams) • shallot • butter • Hot water as needed in a small saucepan (I don't use broth because my brother doesn't like it, but it still turns out delicious) • Salt to taste • Pepper to taste • pumpkin (about 100 grams) • Extra virgin olive oil • dry white wine

fresh orecchiette pasta (250 g) • medium potato • fresh spinach, cleaned (200 g) • almonds (40 g) • garlic-infused oil • extra virgin olive oil (50 ml) • Salt, to taste • basil leaves • grated Parmesan cheese (50 g)

white chocolate (100 grams) • milk (50 ml) • licorice powder (20 grams) • heavy cream (200 ml) • gelatin

short pasta (70 g) • peas, fresh or frozen (50 g) • shelled fava beans, fresh or frozen (150 g) • white onion • crushed tomatoes (150 g) • extra virgin olive oil • Salt, to taste • Freshly ground black pepper, to taste (optional) • fresh marjoram, for garnish • Extra virgin olive oil, for serving

For the broth: • carrot • onion • organic lavender • For the risotto: • Carnaroli rice (about 360 grams) • Lavender broth, • Prosecco (about 60 ml) • onion • untreated lemon • butter (about 20 grams) • Parmesan cheese, •

cocoa Pavesini cookies • sugar (100 grams) • eggs • mascarpone cheese (250 grams) • heavy whipping cream (200 ml) • rum (optional) • Brewed coffee (enough to soak the cookies)

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

chicken breast • apples (about 300 grams, use Red Delicious), diced • Juice of 1/2 lemon • Extra virgin olive oil, • Salt and pepper, to taste • tablespoons breadcrumbs • beer (about 1/2 small glass, 120 ml) • Water,

spaghetti (140 grams) • guanciale, sliced (20 grams) • Pecorino Romano cheese (20 grams) • egg yolk (about 3/4 oz or 20 grams) • hot water at 140°F (20 grams) • inulin (12 grams) • turmeric (1 gram)

arugula (about 50 grams) • preserved lemon • almonds • anchovy fillets in oil • grated Parmesan cheese (about 40 grams) • Olive oil, as needed; Water, • garlic (optional)

fresh lasagna noodles • frozen mixed seafood (about 700 grams) • dry white wine (about 120 ml) • unsalted butter (about 70 grams) • all-purpose flour (about 70 grams) • Extra virgin olive oil and salt, to taste