Basic

pearl barley (about 400 grams) • onion • Treviso radicchio • Vegetable broth, • butter • Extra-virgin olive oil, • unsweetened cocoa powder • For the Parmesan fondue: • grated Parmesan cheese (about 150 grams) for the fondue • milk (about 150 grams) for the fondue • Salt,

all-purpose flour (about 300 grams) • fine semolina flour (about 300 grams) • water (about 370-380 grams) • extra virgin olive oil (about 25 grams) • sugar (about 20 grams) • salt (about 20 grams) • active dry yeast (about 12 grams) • balls mozzarella cheese, 7 oz each (about 200 grams each) • crushed tomatoes (about 500 grams) • Salt • Pepper • frying oil (about 1.5 liters)

large eggplants • white rice (about 100 grams)

Carnaroli rice (about 90 grams) • prepared Genovese pesto • vegetable broth (1 liter) • rice flour (about 20 grams) • grated Parmesan cheese (about 30 grams) • Gorgonzola cheese, mild or spicy (about 100 grams) • milk (about 60 ml) • salt

eggs • Greek feta cheese (50 grams) • pitted green or black olives • Dried oregano, to taste • Fine salt, to taste • Black pepper, to taste • olive oil • mixing bowl • whisk • baking pan (24 cm) • pastry brush • cutting board and knife •

eggplants • cherry tomatoes (about 300 grams) • bread (about 200 grams) • grated Parmesan cheese (about 60 grams) • Olive oil, • Black pepper,

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 •

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

small eggplants (from the garden, if possible) • cooked ham (about 100 grams)

all-purpose flour (about 250 grams) • plant-based cream (about 200 ml) • saffron • Salt, to taste • Cured meats, cheeses, jams, honey, and marinated vegetables

gnocchi (1 kg) • crushed tomatoes (about 800 grams) • To taste: garlic • To taste: fresh basil • To taste: black pepper • To taste: extra virgin olive oil • fresh buffalo mozzarella (500 grams) • grated Pecorino cheese (100 grams)

For the gnocchi: 2 cups rice flour (about 240 grams) • corn flour (about 120 grams) • hot sparkling water (about 250 grams) • Salt • For the sauce: 1 cup yellow bell pepper, diced (about 150 grams) • eggplant, diced (about 150 grams) • zucchini, diced (about 150 grams) • red cherry tomatoes • garlic clove • Extra virgin olive oil • Teriyaki marinade sauce • Salt

chickpea flour (about 150 grams) • heaping tablespoon mixed fresh herbs • soy sauce (or tomato paste) • fine salt • room temperature water (about 600 ml) • For the breading: • little plant-based milk or lactose-free milk • As needed, breadcrumbs • little sunflower oil for breading • FOR THE WALNUT SAUCE: • small white bread roll, dried and broken into pieces • Scant 1/2 cup milk (add more if needed) (about 100 ml) •

eggplants or 1 large eggplant (about 1 lb, or 450 grams) • blanched, toasted almonds (30 grams) • grated Parmesan cheese (15 grams) • extra virgin olive oil (25–30 ml) • fresh basil leaves • Grated zest of 1/2 lemon • chives • Salt and pepper, to taste • Sardinian gnocchi (malloreddus) (200 grams) • Chopped almonds (about 10 almonds) • Fresh cacioricotta cheese, to taste • basil leaf

puff pastry • cooked spinach, seasoned (about 170–200 grams) • smoked scamorza cheese • speck (or substitute prosciutto) • Milk for brushing

eggplant • ball mozzarella cheese • prepared tomato sauce (about 200 grams) • Olive oil,

chestnut flour (300 grams) • water (380 grams) • sugar (50 grams) • raisins (50 grams) • pine nuts (50 grams) • walnuts, roughly chopped (50 grams) • unsweetened cocoa powder • rum • fresh rosemary • extra virgin olive oil • salt

all-purpose flour (about 500 grams) • salt (about 10 grams) • sugar (about 50 grams) • unsalted butter (about 80 grams) • large eggs • anise liqueur (about 50 ml) • Grated lemon zest or lemon, orange, and vanilla extract • For the coating • wildflower honey (about 500 grams) • orange paste • vial orange extract • For decorating •

To taste, extra virgin olive oil • To taste, salt • To taste, fresh mint • onion • zucchini (about 800 grams) • tortiglioni pasta (about 400 grams) • grated cheese (about 70 grams) • béchamel sauce (about 200 ml) • mozzarella balls • Large skillet • Pot for pasta • Blender or food processor •

thin slices pork loin • pine nuts (about 20 grams) • raisins (about 40 grams) • anchovy fillets in oil • To taste: parsley, breadcrumbs, extra virgin olive oil, sugar, salt, and pepper • orange • To taste: acacia honey and chili powder • To taste: extra virgin olive oil and salt

octopus (about 500 grams), 2 carrots, 2 celery stalks, 1 onion, whole peppercorns • Juice of 1 lemon, salt, olive oil, parsley, savory, lemon balm, fennel fronds

fresh lasagna noodles • unsweetened oat milk (about 1/2 liter)

potatoes (about 600 grams) • light green zucchini (about 400 grams) • large red onion • celery stalks • carrots • lacinato kale (about 300 grams) • garlic cloves • Fresh basil • vegetable broth (about 1 liter) • Fresh rosemary • extra virgin olive oil (for sautéing) • extra virgin olive oil (for drizzling) •

potatoes (500 grams) • eggs • frozen peas (150 grams) • spianata calabra (80 grams) • grated Parmesan cheese (50 grams) • Extra virgin olive oil and high-oleic sunflower oil, • Nutmeg, vegetable broth, breadcrumbs, salt, and pepper,

figs • speck (or prosciutto) • For the batter • cold water (150 ml) • all-purpose flour (150 grams) • Toothpicks, • Tools • Whisk • Mixing • Knife • Plates • Fork •

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)

oat flour (about 100 grams) • milk (about 100 ml) • grated Parmesan cheese (about 50 grams) • sliced almonds (about 15 grams) • To taste, onion • To taste, breadcrumbs, salt, and pepper

pumpkin • Nutmeg, to taste • all-purpose flour (about 250 grams) • egg • Salt, to taste • Black pepper, to taste

all-purpose flour (about 100 grams) • lactose-free vanilla yogurt (about 1/2 cup each, 125 ml each) • Oil for frying,

sea bream fillets (about 200 grams) • cherry tomatoes • garlic • Fresh ginger, to taste • rinsed capers • water and white wine mixed (about 120 ml) • Parsley (stems and leaves), to taste • peeled tomatoes, 9 oz (about 260 grams) • Salt, pepper, extra-virgin olive oil, to taste