Brand

whole milk ricotta cheese (about 700 grams) • sugar (about 700 grams) • cooked wheat (I use a honey brand; about 14 ounces or 400 grams) • milk (300 ml) • butter • large eggs • egg yolks • Vanilla extract • vials orange blossom water (about 1 tablespoon total) • pastry cream (about 300 grams; see separate recipe) • Pie crust (see separate recipe)

For the focaccia: • I used semolina flour (De Cecco brand) : 2 cups (250 grams) • bread flour (Manitoba) : 2 cups (250 grams) • water : 1 1/2 cups (350 ml) (I use still mineral water) • fresh yeast • boiled potato : 2/3 cup (150 grams) • honey (or 2 teaspoons brown sugar) • extra-virgin olive oil, • salt (12-15 grams, to taste) • cherry or grape tomatoes (250 grams) • xxxxxxxxxxxxxxxxxxxxxxxx • For the dandelion greens: •

lasagna noodles (such as Rana brand) • large heads Verona red radicchio • white onion • sliced speck (about 120 grams) • smoked scamorza cheese • dry red wine (about 60 ml) • vegetable broth or bouillon (about 120 ml) • Extra virgin olive oil and salt, to taste • For the béchamel: 4 cups milk (1 liter), 4 level tablespoons flour, 1 teaspoon salt, 1 tablespoon butter • Grated Parmesan cheese, to taste

ready-made almond flour mix (about 250 grams) • grated dark chocolate (about 170 grams) • softened butter (about 170 grams) • potato starch or cornstarch (about 25 grams) • salt • baking powder (such as a standard US brand, about 4 grams) • powdered sugar (about 20 grams) • unsweetened cocoa powder (about 15 grams) • pure vanilla powder (or 1 teaspoon vanilla extract)

gluten-free flour (such as Caputo brand) (about 4 cups), 200 grams ground meat (about 7 ounces), tomato sauce, scamorza cheese, 400 grams broccoli rabe (about 14 ounces) • fresh yeast • extra virgin olive oil (about 2 teaspoons) • water (about 2 cups) • sugar • salt • mixed ground veal and pork (about 7 ounces) • mozzarella cheese (about 14 ounces) • tomato sauce, Parmesan cheese, salt • broccoli rabe (about 14 ounces)

Thin lasagna noodles (such as Giovanni Rana brand or similar) • small bunches of late-season Treviso radicchio • mild gorgonzola cheese • onion • garlic • Extra virgin olive oil, • full-bodied red wine (such as Chianti) (about 60 ml) • Butter, • Parmesan cheese, • egg yolk + milk for brushing • For the béchamel sauce: • milk (1 liter) •