Basic

spaghetti (500 g) • thick slices guanciale • large eggs • egg yolks • Parmesan cheese, to taste • Black pepper, to taste

heavy cream (250 ml) • whole milk (250 ml) • sugar (60 grams) • vanilla extract • powdered gelatin (about 6 grams) • For the peach topping • peaches • Juice of 1/2 lemon • sugar

Ingredients • gluten-free corn flour blend (about 100 grams) • gluten-free flour blend (such as Schar Mix B, about 100 grams) • water (200 grams) • extra virgin olive oil (15 grams) • fresh compressed yeast (2 grams) • mild honey (3 grams) • fine salt (3 grams)

Vialone Nano rice (about 500 grams) • butter (about 30 grams) • onion • veal ossobuco • all-purpose flour (about 200 grams) • tomato paste • vegetable broth (about 1 liter) • saffron • extra-virgin olive oil • salt • pepper • aged Parmesan cheese

gnocchetti sardi pasta (about 300 grams) • basil pesto (about 200 grams) • ball fresh mozzarella • cherry tomatoes • Grana Padano cheese shavings, to taste

short pasta (about 65 grams; I used pea pasta ribbons) • extra virgin olive oil • fresh green garlic (or 1 clove garlic) • zucchini (about 150 grams) • shelled pistachios (about 20 grams) • mint leaves • Salt, to taste • hulled hemp seeds for garnish • small mint leaves for garnish

durum wheat semolina flour (about 250 grams) • egg plus enough water to reach 1/3 cup (95 ml) total liquid • tomato paste • For the ravioli filling: • lactose-free ricotta cheese (about 100 grams) • cooked, squeezed, and chopped spinach (about 30 grams) • salt • butter • fresh sage leaves

pancetta (about 20 grams) • onion (about 20 grams) • clarified butter (about 25 grams) • frozen peas (about 60 grams) • rice (about 60 grams) • chicken broth (about 125 ml) • saffron • Chives, to taste

fusillotti pasta (250 grams) • For the pesto • sun-dried tomatoes (200 grams) • ripe red tomatoes (200 grams) • capers (about 30 grams) • anchovy fillets (50 grams) • garlic clove • Fresh basil • Extra virgin olive oil • plain bread crumbs (about 40 grams) • grated pecorino cheese (about 20 grams) • Dried oregano

all-purpose flour (about 300 grams) • bread flour (about 200 grams) • instant dry yeast (about 3 grams) • sugar • water (about 350 ml) • olive oil (about 60 ml) • salt • For the filling • tomato puree (about 100 grams) • drizzle of olive oil • Salt and oregano, to taste • black olives •

Schär Mix It gluten-free flour (500 grams) • fresh baker's yeast (10 grams) • fine salt (15 grams) • honey • olive oil (30 grams) • room temperature water (300-330 grams) • As needed: tomatoes, chopped and seasoned with olive oil, salt, and oregano

radishes (with leaves) • pine nuts (25 grams) • grated Parmesan cheese (25 grams) • garlic clove • extra virgin olive oil (50 ml) • Salt and pepper, to taste • Ricotta salata cheese, to taste • bread

For the pasta: • flour (about 400 grams) • eggs • For the filling: • Bagoss cheese (about 200 grams) • Parmesan cheese (about 100 grams) • eggs • Breadcrumbs • butter (about 20 grams) • Salt, pepper, and chives • For the sauce: • soft robiola cheese (about 100 grams) •

wild asparagus (about 1.1 lbs / 500 g) • eggs • sheep’s milk ricotta • Pecorino cheese (preferably from Moliterno, or any Pecorino) • garlic clove • Parsley • Extra virgin olive oil • Salt • Black pepper

soy cream (1000 ml) • soy milk (200 ml) • brown sugar (250 grams) • agar agar (14 grams) • extra dark chocolate (200 grams) • soy cream (100 grams) • Chopped mixed nuts, to taste

farro pasta (about 300 grams) • zucchini • arugula pesto • Chopped pistachios, to taste • Extra virgin olive oil, to taste • Salt, to taste • Garlic, to taste

rice flour (about 150 grams) • medium eggs • burrata (about 100 grams) • confit cherry tomatoes (about 100 grams) • shelled pistachios (about 40 grams) • Zest of 1 lemon • turmeric • To taste, ground timur pepper • To taste, wild thyme • To taste, sweet smoked paprika • To taste, nutmeg • To taste, lemon granules •

mascarpone (250 g) • egg yolks • egg whites • sugar (50 g) • ladyfingers (about 200 g) • Freshly brewed coffee, as needed (about 5 espresso shots) • Unsweetened cocoa powder

ricotta cheese (250 g) • all-purpose flour (100 g) • grated Parmesan cheese • egg • zucchini, diced (300 g) • provolone cheese, grated (50 g) • grated Parmesan cheese (50 g) • heavy cream (50 g) • extra-virgin olive oil

boiled potatoes (500 g) • grated zucchini • Pecorino cheese • Salt and pepper • Sage, marjoram, thyme

pumpkin flesh (about 600 grams) • all-purpose flour (about 300 grams) • egg • fine salt • black pepper • nutmeg

pizza flour (about 600 grams) • warm water (about 500 grams) • fresh baker's yeast (about 1 gram) • salt

cooked broccoli rabe (about 100 grams) • eggs • Salt • Pepper • extra virgin olive oil

all-purpose flour (about 500 grams) • warm water (400 ml) • sugar • fresh yeast (about 9 grams) or 1 teaspoon active dry yeast (about 3 grams) • extra virgin olive oil • salt (15 grams)

pasta (about 70 grams) • pesto (without garlic) • chicken breast • cheese (about 30 grams) • garlic • Olive oil,

heavy cream (400 grams) • whole milk (100 grams) • granulated sugar (70 grams) • vanilla bean (or a scant vial of vanilla extract) • powdered gelatin (5 grams) • Toasted chopped hazelnuts, • For the sauce: • strawberries (500 grams) • Juice of 1 small lime • powdered sugar • Granulated sugar and water,

fioretta (about 500 ml) • all-purpose flour (about 300 grams) • Salt • egg • Butter • sage leaves • Aged ricotta cheese

heavy cream (300 ml) • granulated sugar (60 g) • chocolate (100 g) • powdered gelatin (about 5 g) • granulated sugar • water • mixed seeds and chopped nuts

squash (about 300 grams) • rye bread • Extra virgin olive oil • Salt • Parsley • Hot red pepper • Garlic, to taste • vinegar

homemade ravioli (about 500 grams) • Cherry tomatoes • Shrimp • garlic • Olive oil, salt, and pepper • generous amount of grated Parmesan cheese