Bread cheese

all-purpose flour (about 300 grams) • grated cheese (about 80 grams) • cheese cubes, such as fontina, Swiss, asiago, gorgonzola, or any cheese you like (about 100 grams) • plain yogurt (about 125 grams) • water (about 125 ml) • extra virgin olive oil (about 50 ml) • instant baking powder • eggs • Salt and pepper

pane carasau (Sardinian flatbread) • mozzarella cheese • diced cooked ham

dark multigrain bread • fresh goat ricotta (150 grams) • Delica squash (about 1/2 inch thick, 1 cm) • acacia honey • sprigs fresh thyme • toasted hazelnuts, roughly chopped • Extra virgin olive oil, • Salt, • smoked paprika

purple savoy cabbage, trimmed (500 grams, weight after discarding outer leaves) • sheep’s milk ricotta (you can also use goat ricotta) • medium red onion • hot vegetable broth (300 ml) • Extra virgin olive oil, • Salt and black pepper, • kamut sandwich bread • Pine nuts, • Chopped hazelnuts, • Raw purple cabbage strips, • Extra virgin olive oil,

bread • Grated Parmesan cheese, • Stracciatella cheese, • cherry tomatoes • Salt, sugar, olive oil, and oregano,

flour (type 1, 2, or all-purpose) • fresh yeast • warm milk • oil • grated Parmesan cheese • grated Pecorino cheese • diced fresh Pecorino cheese • eggs • salt • Black pepper to taste

sandwich bread • cheddar cheese

carasau bread • ricotta cheese (about 250 grams) • Cherry tomatoes • Arugula • Basil • Salt and pepper, to taste • Olive oil

carasau bread (about 100 grams) • seafood mix for pasta dishes • béchamel sauce (your favorite recipe) (about 300 ml) • grated Parmesan cheese (about 100 grams) • extra virgin olive oil • white wine (about 60 ml) • Salt, to taste

sandwich bread • egg • Breadcrumbs, • mozzarella cheese • tomato sauce • salt • Oregano, • Bowls • Baking sheet lined with parchment paper • Parchment paper

crustless sandwich bread • provolone cheese • tomato sauce • milk • Breadcrumbs,

broccoli (about 600 grams) • creamy cheese, such as stracchino or cream cheese (about 200 grams) • carasau bread (about 80 grams) • Nutmeg, to taste • Salt, to taste • grated cheese

bread (about 100 grams) • tomato sauce and 3 tomatoes (about 100 grams sauce + 3 tomatoes) • garlic • egg • Salt and pepper • Breadcrumbs and grated cheese • Oil for frying

day-old bread (I used a mix of whole wheat and white) (150 grams) • milk (I used lactose-free) (200 ml) • cured meats (I used dry sausage) (100 grams) • provolone or your favorite cheese (100 grams) • egg • Olive oil and salt, to taste

small to medium potatoes • tuna in water or oil • roll (day-old bread) • Milk as needed (you can also use soy or oat milk) • Chopped parsley, to taste • Garlic powder, to taste • egg • Salt, to taste • Cheese pieces (any kind) • Breadcrumbs, • Oil for frying,

conchiglioni pasta (500 grams) • large eggplants • fresh shallot • red onion (such as Tropea) • fresh bread crumbs (100 grams) • small bunch fresh parsley • grated Parmesan cheese (100 grams) • garlic clove • Extra virgin olive oil, • Black pepper, • Ground ginger, • Salt,

stale bread (about 200 grams) • eggs

day-old bread (about 100 grams) • canned tuna in oil, drained (about 80 grams) • small shallot, finely chopped • Salt, to taste • Black pepper, to taste • fresh basil leaves • grated Parmesan cheese • Milk, • oil-packed sun-dried tomatoes • pitted green olives • egg • Vegetable oil, for frying

day-old bread • large ball of fresh buffalo mozzarella • Fresh basil, to taste • Tomato purée, enough to cover the bread • cherry tomatoes, halved • garlic cloves • Red pepper flakes • anchovy fillets • Extra virgin olive oil

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

mixed seeds (sunflower, flax, pumpkin) • baking powder • eggs + 2 egg whites • salt • Parmesan cheese

large egg • milk (80 ml) • extra virgin olive oil (120 ml) • salt • all-purpose flour (about 360 grams) • baking powder (16 grams, for savory recipes) • tomato puree (350 ml) • extra virgin olive oil • dried oregano • cooked ham (150 grams) • whole milk mozzarella (200 grams) • salt

activated charcoal powder (about 3 grams) • all-purpose flour (about 500 grams) • warm water (about 350 ml) • salt (about 6 grams) • fresh yeast (about 15 grams) • Extra virgin olive oil, • sliced mild cheese, such as mozzarella or provolone (about 120 grams) • sliced cooked ham (about 150 grams)

ball fresh mozzarella (fior di latte) • grape or cherry tomatoes • pitted black olives (such as Taggiasca or Kalamata) • small handful capers • bread • Garlic powder, to taste • Salt, to taste • Extra virgin olive oil • vinegar • red pepper flakes

sourdough starter • water • assorted flours • honey • salt • extra virgin olive oil • turmeric • honey • Sunflower seeds, • fresh basil • egg yolks • brown sugar •

smoked salmon (wild-caught) (100 grams) • large bunch arugula • cream cheese (such as Philadelphia) • sandwich bread

Mazara red shrimp, flash-frozen if eaten raw • burrata cheese • rustic Italian bread • cherry or grape tomatoes (about 300 grams) • Arugula, • Basil, • garlic clove • Extra virgin olive oil, • Black pepper, • Chopped pistachios,

good-quality bread • fresh burrata cheeses • very fresh shrimp (previously frozen for safety) • avocado • grape tomatoes • Extra-virgin olive oil, • Black pepper, • Fresh basil, • lime • Zest of 1 unwaxed lemon

crescenza cheese (135 grams) • Sausage, • Salt • Black pepper • baguette

thick slices sandwich bread • Toma Piemontese cheese (about 150 grams) • truffle-flavored cooked ham • Salt and pepper, to taste • unsalted butter (about 20 grams) • all-purpose flour (about 20 grams) • milk (about 200 ml) • salt • Nutmeg, to taste