Berries

cooked wheat berries (about 500 grams, 1 jar) • whole milk (200 ml) • Lemon peel • cinnamon • ricotta cheese (about 250 grams) • eggs • vial orange blossom water • Candied citron • sugar (about 250 grams) • pie crust dough • round of pie crust dough

digestive-style cookies (about 200 grams) • mascarpone cheese (about 250 grams)

eggs • sugar (100 grams) • sunflower oil (100 ml) • vanilla baking powder • all-purpose flour (350 grams) • cooked wheat berries (250 grams) • sheep's milk ricotta (250 grams) • granulated sugar (250 grams) • whole milk (200 ml) • eggs (whites beaten until stiff) • ground cinnamon • lemon and orange peel •

berry-flavored yogurt (about 125 grams) • sweetened heavy whipping cream (about 250 ml) • sweetened condensed milk (about 30 grams) • berry liqueur or another sweet liqueur • ladyfinger cookies (Pavesini or similar) • milk • Blueberries, for garnish • mint leaves, for garnish

super fine rice flour (125 grams) • super fine corn flour (90 grams) • lactose-free butter (130 grams) • powdered sugar (90 grams) • egg yolk, about 3 yolks from medium eggs (45 grams) • baking powder (2 grams) • vanilla extract • red berry compote, or any jam, marmalade, or chocolate cream (350 grams)

eggs • sugar (180 grams) • all-purpose flour (300 grams) • vegetable oil (100 ml) • milk (200 ml) • lemon • vanilla powder • baking powder • mixed berries (450 grams) • vanilla powdered sugar (200 grams) • Water,

flour (about 350 grams) • sugar (about 100 grams)

all-purpose flour (250 g) • almond flour (25 g) • powdered sugar (75 g) • unsalted butter, softened (175 g) • large egg • salt • Grated zest of 1 lemon • lemon juice (150 ml) • granulated sugar (170 g) • large eggs • unsalted butter (90 g) • unflavored gelatin •

small eggplants • celery stalks • red onion (such as Tropea) • caper berries (about 40 grams) • Fresh basil • pitted green olives (about 80 grams) • blanched almonds (about 30 grams) • sugar • Extra virgin olive oil • small glass white wine vinegar • Salt, to taste • thin slices chicken breast •

Fassona beef tenderloin (about 200 grams) • fresh porcini mushrooms • Mixed berries • Extra virgin olive oil, to taste • Salt, to taste • Apple cider vinegar, to taste • Black pepper, to taste • drops of lemon juice

mixed berries (about 300 grams; reserve some for decoration) • sugar (about 100 grams) • cornstarch (about 20 grams) • water (about 130 ml) • Juice of 1 lime • mascarpone (about 500 grams) • heavy whipping cream (about 500 ml) • powdered sugar (about 200 grams) • Juice of 1 lime • gelatin (about 4 grams)

all-purpose flour (about 400 grams) • lard • whole eggs and 1 egg yolk • sugar • Filling: • cooked wheat berries (about 500 grams) • lard • Lemon peel • ricotta cheese (about 500 grams) • sugar (about 350 grams) • pastry cream (about 500 ml) • egg yolks •

all-purpose flour (250 g) • granulated sugar (100 g) • unsalted butter (100 g) • water (50 g) • baking powder • sheep's milk ricotta (250 g) • granulated sugar (250 g) • cooked wheat berries (250 g) • large eggs (about 160 g total) • vial orange blossom or millefiori flavoring • vanilla • candied fruit (30 g)

all-purpose flour (about 400 grams) for the pastry dough • unsalted butter (about 200 grams) for the pastry dough • powdered sugar (about 150 grams) for the pastry dough • whole egg and 2 yolks for the pastry dough • Zest of 1 lemon, finely grated, for the pastry dough • salt for the pastry dough • ricotta cheese (about 250 grams) for the filling • cooked wheat berries (about 300 grams) for the filling • granulated sugar (about 200 grams) for the filling • whole eggs and 2 yolks for the filling • vanilla powder or 1 teaspoon vanilla extract for the filling • milk (1/4 liter) for the filling •

all-purpose flour (250 grams) • grated Parmesan cheese (50 grams) • cold unsalted butter, cut into pieces (120 grams) • eggs • salt • baking soda • cooked wheat berries (250 grams) • milk (50 grams) • butter • ricotta cheese (250 grams) • eggs • grated Pecorino cheese (40 grams) •

pastry cream (about 90 grams) • cooked wheat berries (about 150 grams) • milk (about 90 ml) • large egg • ricotta cheese (about 125 grams) • light brown sugar (about 100 grams) • vanilla extract • drops orange flavoring • salt • cinnamon • semolina shortcrust pastry (about 100 grams), see the recipe in my previous Neapolitan Pastiera post

cold heavy cream (400 ml) • whole milk (600 ml) • mixed berry dessert mix (such as instant panna cotta or gelatin mix) • mixed berry sauce • Tools • Saucepan • Spatula • Whisk • Pudding mold (or small ramekins) • Kitchen scale

all-purpose flour (500 grams) • lard (200 grams) • sugar (200 grams) • large eggs (110 grams) • salt • cooked wheat berries (500 grams) or 1 1/2 cups raw wheat berries (300 grams) • sugar (450 grams) • sheep’s milk ricotta (450 grams) • lard • Water • large eggs • egg yolks •

gluten-free cookies (about 300 grams) • melted butter (about 200 grams) • lactose-free cream cheese (like Philadelphia, about 350 grams) • lactose-free or plant-based heavy cream (200 ml) • plus 1/3 cup powdered sugar (70 grams + 55 grams) • powdered gelatin (about 5 grams) • strawberries (about 250 grams) • lemon juice • gelatin (about 2 grams) • powdered sugar (50 grams) • water (50 ml) • Mixed berries,

classic shortcrust pastry (1 kg) • cooked wheat berries (600 grams) • sugar (500 grams) • sheep's milk ricotta (500 grams) • large eggs • mixed candied fruit (90 grams) • vial orange blossom water • Grated zest of 1 lemon • Grated zest of 1 orange • Ground cinnamon, to taste • all-purpose flour (500 grams) • unsalted butter (250 grams) •

For the shortcrust pastry • plus 2 tablespoons unsalted butter, softened (250 grams) • all-purpose flour (450 grams) • almond flour (65 grams) • powdered sugar (155 grams) • vanilla bean • fine sea salt (2 grams) • plus 2 teaspoons eggs, lightly beaten (about 90 grams) • For the Filling • Step A • cooked wheat berries (450 grams) • whole milk (300 ml) •

almond milk (100 ml) • vegetable oil (60 grams) • To taste vanilla • coconut sugar (30 grams) • millet flour (190 grams) • almond meal (95 grams) • coconut sugar (30 grams) • baking powder (4 grams) • To taste berry jam • To taste sliced almonds • chocolate chips (50 grams)

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

ricotta (170 g) • plain unsweetened yogurt (150 g) • vanilla extract • sugar (60 g) • eggs • baking powder (6 g) • cornstarch (75 g) • Fresh blueberries • Chopped dark chocolate (use leftover chocolate eggs if you have them) • Fresh blueberries • Powdered sugar

chocolate sponge cake layers, each about 3/8 inch thick (1 cm) • sweetened condensed milk (about 385 grams) • coconut milk (200 grams) • egg yolks • packed light brown sugar (150 grams) • cornstarch (25 grams) • strawberries, chopped (about 10.5 oz or 300 grams) • chocolate chips (60 grams) • white chocolate (220 grams) • plus 2 tablespoons heavy cream (135 grams) • warm water (150 ml) • sweetened condensed milk (150 grams)

unsalted butter (150 grams) • egg yolks (about 1 1/2 ounces or 40 grams) • sugar (100 grams) • lemon • salt • baking powder • ricotta cheese (300 grams) • sugar (40 grams) • strawberry jam (200 grams)

all-purpose flour (about 300 grams) • large egg • egg yolk • unsalted butter (about 125 grams) • vanilla powder (or 1 teaspoon vanilla extract) • sugar (about 75 grams) • baking powder (about 5 grams) • strawberry jam (about 200 grams) • Powdered sugar, • parchment paper • round cake rings (one large, one small) • stand mixer •

ricotta cheese (about 500 grams) • eggs • baking powder (about 8 grams) • sugar (about 100 grams) • blueberries (about 100 grams)

all-purpose flour (about 400 grams) • whole egg and 1 egg yolk • sugar (about 150 grams) • unsalted butter (about 200 grams) • baking powder for desserts (about 2 teaspoons/8 grams) • salt • Grated zest of 1 unwaxed lemon • whole milk (500 ml) • egg yolks • sugar (about 150 grams) • all-purpose flour (about 60 grams) • vanilla bean •

eggs • oil (60 ml) • milk or water (250 ml) • sugar (200 g) • unsweetened cocoa powder (about 40 g) • all-purpose flour (240 g) • baking powder (15 g) • sweetened condensed milk (500 g, for the first cream) • heavy cream (300 g, for the first cream) • powdered milk (70 g, for the first cream) • sweetened condensed milk (500 g, for the second chocolate cream) • heavy cream (300 g, for the second chocolate cream) •