Basic

pearl barley (about 80 grams) • shaved Parmesan cheese (about 30 grams) • chopped almonds • –15 cherry tomatoes • extra virgin olive oil • balsamic vinegar

zucchini • potatoes • flour (about 16 grams) • eggs • grated Parmesan cheese (about 12 grams) • baking powder for savory pies (about 1 teaspoon or 4 grams) • Salt, to taste • breadcrumbs (about 14 grams) • Oil for frying

spinach (about 500 grams) • ricotta cheese (about 200 grams) • conchiglioni pasta shells • grated Parmesan cheese (about 100 grams) • tomato sauce (about 350 grams) • Fresh basil, to taste • Salt, to taste • Black pepper, to taste • garlic clove • parsley

Roma rice (about 300 grams) • tomato purée (about 500 ml) • ground beef (about 150 grams) • To taste, finely chopped celery, carrot, and onion • grated hard cheese (such as Pecorino Romano, about 100 grams) • butter (about 50 grams) • mozzarella or low-moisture string cheese (about 150 grams) • Salt • Extra virgin olive oil • Black pepper • breadcrumbs (about 150 grams) • eggs •

conchiglioni pasta (500 g) • smoked salmon (300 g) • zucchini • béchamel sauce (500 g) • grated Parmesan cheese (about 100 g) • Extra virgin olive oil, • whole garlic clove • Finely chopped parsley, • Salt, • White pepper,

fresh swordfish carpaccio (not smoked), preferably from a fish market • raspberries • red currants • pomegranate seeds (or 1 pomegranate, seeded) • lime • Olive oil, • Fennel fronds

pizza flour or all-purpose flour (about 500 grams) • water (about 250 grams) • unsalted butter (about 70 grams) • instant dry yeast (about 5 grams) or 2 teaspoons fresh yeast (about 10 grams) • salt (about 10 grams) • sugar • For the topping • Tomato puree, • balls of mozzarella cheese • Dried oregano, • Extra virgin olive oil, • Stand mixer or by hand •

celery • carrot • shallot • mixed mushrooms (porcini, pioppini, cremini, etc.) (500 g) • parsley • vegetable broth (1 liter) • garlic • dry white wine (60 ml) • potatoes (200 g) • Extra-virgin olive oil, • Salt and pepper,

softened unsalted butter • sugar • mild honey (such as linden, acacia, or orange blossom) • large eggs, at room temperature • milk, not cold (about 6 tablespoons) • salt • plus 2 tablespoons (140 g) all-purpose flour • almond flour • large elderflower heads (after cleaning, use 15 g of flowers—about 6 heads—for the batter; the rest are for topping)

clams (about 500 grams) • aglione (or large mild garlic) • Olive oil, • spaghetti (about 220 grams) • parsley • fresh chili peppers

garlic • extra virgin olive oil • ripe tomatoes (about 500 grams) • basil • salt and red pepper flakes • broth (about 1 liter), can use beef or vegetable bouillon • day-old bread (about 250 grams)

dried chickpeas (about 70 grams) • bay leaf • extra virgin olive oil • tomato puree • all-purpose flour (about 30 grams) • nutritional yeast flakes (about 5 grams) • sweet paprika • dried oregano • Salt, to taste • Extra virgin olive oil, as needed for cooking • arugula (about 80 grams) • tahini sauce (about 20 grams) •

refrigerated pie crust • lactose-free milk or rice milk (400 ml) • sugar (100 grams) • egg yolks • cornstarch (or Maizena) (40 grams) • Limoncello, to taste • Lemon zest, to taste

cannellini beans, drained and rinsed • To taste, spices of your choice (I used rosemary, parsley, garlic, hot paprika) • fine salt • extra virgin olive oil • heaping tablespoon breadcrumbs • Breadcrumbs, as needed, for coating before baking

thin slices veal cutlet • prosciutto (about 100 grams) • fresh sage leaves • unsalted butter (about 50 grams) • all-purpose flour (about 20 grams) • dry white wine (about 60 ml) • Salt

dried chickpeas (about 300 grams) • semolina flour (about 50 grams) • durum wheat flour (about 200 grams) • onion • celery stalk • garlic clove • bay leaves • Extra-virgin olive oil, • Salt, • rosemary • chili peppers

ladyfingers (about 150 g) • peach Greek yogurt • small peach • Alchermes liqueur (about 40 g) • water (about 30 g) • ricotta cheese (about 250 g) • sugar (about 60 g)

extra-fine semolina flour (about 250 grams) • cold water (about 200 grams) • olive oil (about 20 grams) • salt • fresh yeast (about 5 grams) • tomato sauce (about 250 grams) • mozzarella cheese, shredded or torn (about 250 grams) • Fresh basil, to taste • Olive oil, to taste

For the dough: • gluten-free flour (about 500 grams) • warm water (about 400 ml) • extra virgin olive oil (about 25 ml) • active dry yeast (about 2 grams) • salt (about 20 grams) • For the topping: • tomato puree (about 250 ml) • mozzarella cheese (about 200 grams) • Salt and fresh basil

ripe avocado • egg

almond flour (about 250 grams) • sugar (about 150 grams) • egg whites

all-purpose flour (90 g) • potato starch (50 g) • sugar (150 g) • baking powder (3 g) • large eggs (about 180 g) • egg yolks (about 50 g) • fine salt (1 g) • Lemon zest • unsalted butter (90 g) • Powdered sugar,

phyllo dough • zucchini • small carrots • shallot or onion • (about 3.5 oz/100 g) bean sprouts • soy sauce • Mixture of oil and water

veal • prosciutto • fresh sage leaves • butter (20 grams) • All-purpose flour, • dry white wine (about 60 ml) • Salt, to taste

linguine pasta (360 grams) • small clams (lupini) (1 kg) • cherry tomatoes • anchovy fillets • Extra virgin olive oil, • Salt, garlic, red pepper flakes, and parsley, • dry white wine (100 ml)

fine semolina flour (about 400 grams) • salt • baking powder (for savory baking) (about 8 grams) • unsweetened soy yogurt (about 160 grams) • unsweetened soy milk (about 120 ml) • tomato purée (about 300 ml) • extra virgin olive oil • dried oregano • Salt, to taste • white onion • pitted black olives (such as Leccino) • salt-packed capers •

eggs • sugar • Zest of 1 lemon • vanilla extract or 1 packet vanilla sugar • butter (about 90 grams), melted • milk (about 240 ml) • potato starch (about 80 grams) • all-purpose flour (about 350 grams) • baking powder • sweetened cocoa powder

puff pastry • smoked scamorza cheese (about 40 grams) • tomato sauce • To taste, dried oregano • To taste, fine salt • To taste, extra virgin olive oil

fresh trofie pasta (500 grams) • high-quality tomato purée (500 ml) • balls fresh mozzarella cheese • ricotta salata cheese (100 grams) • medium eggplants • Extra-virgin olive oil • garlic • fresh basil leaves

zucchini • breadcrumbs (about 100 grams) • grated Parmesan cheese (about 30 grams) • prosciutto (about 100 grams) • sliced melting cheese, such as mozzarella or provolone (about 150 grams) • Salt and pepper, to taste • Extra virgin olive oil