Bread leaf

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,

fresh, very ripe tomatoes (about 700 grams) • yellow onion • celery stalk • extra-virgin olive oil • large bunch fresh basil • thick slices day-old bread • Vegetable broth, • Salt, to taste • Freshly ground black pepper, to taste • fresh basil leaves, for garnish

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

borlotti beans • cherry tomatoes • cucumber • basil leaves • To taste, red onion (preferably Tropea, or any mild red onion) • extra virgin olive oil • To taste, salt • bread (about 50 grams)

mixed ground meat (about 450 grams) • egg • grated Parmesan cheese (about 30 grams) • Salt, to taste • Black pepper, to taste • chopped celery leaves (about 20 grams) • sandwich bread • Milk, • all-purpose flour (about 24 grams) • butter • olive oil • dry white wine (about 50 ml) •

rinsed capers • white wine vinegar (50 ml) • oil-packed anchovy fillets • day-old bread • fresh parsley leaves (about 100 grams) • hard-boiled egg yolks • garlic • Extra virgin olive oil, • Black pepper, • Salt,

day-old rustic Italian bread (about 390 grams) • grape or cherry tomatoes • small red onions • fresh basil leaves • cucumbers • Mini mozzarella balls, • Balsamic vinegar, • Extra virgin olive oil • Salt, • Large

bread • large Swiss chard leaves • Olive oil, • Fine salt, • Black pepper, • garlic powder • dry white wine (50 ml) • cutting board with knife • colander • skillet with lid • wooden spoon • parchment paper •

day-old bread (about 400 grams) • ripe plum tomatoes • fresh basil leaves • onion or 1 leek • red wine vinegar • Extra virgin olive oil, • little salt • little black pepper

day-old bread (about 400 g) • tomatoes, diced (about 200 g) • cucumbers, diced (about 200 g) • canned tuna in oil, drained (about 180 g) • pitted black olives (about 40 g) • almonds (about 40 g) • extra virgin olive oil (about 50 g) • red onions • wine vinegar (about 15 g) • fresh basil leaves • Dried oregano, to taste • Salt and pepper, to taste

(about 500 grams) day-old Italian bread, preferably unsalted • large red onion (preferably Tropea, or any sweet red onion) • basil leaves • ripe red tomatoes • cucumbers • Salt and pepper, to taste • Extra-virgin olive oil, to taste • White vinegar, to taste

stale bread (about 100 grams) • cucumber • red onion or 1/2 bunch green onions • cherry tomatoes • basil leaves • Water for soaking • Salt, to taste • Good quality extra virgin olive oil • wine vinegar or apple cider vinegar • carrot (optional)

day-old rustic bread (about 500 grams) • cucumber • cherry tomatoes • Salt, to taste • canned tuna, drained (about 100 grams) • black olives, sliced

lacinato kale (cavolo nero) • savoy cabbage • Swiss chard • potatoes • carrots • onion • peeled tomatoes • zucchini • celery stalks with leaves • cannellini beans (about 150 grams) • red beans (about 150 grams) • chickpeas (about 150 grams) •

Italian eggplant • low-moisture mozzarella (about 150 grams) • provolone cheese (about 50 grams) • grated Parmesan cheese (about 25 grams) • carasau bread • Tomato sauce • Salt • fresh basil leaves • Extra-virgin olive oil

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

rustic bread • tomato • To taste, garlic • To taste, olive oil • To taste, salt • For green: a few leaves of arugula, basil, lettuce • For white: Belgian endive and soybean sprouts • For purple: radicchio, red onion • For yellow: corn • For red: tomatoes • For beige: the color of toasted semolina bread

day-old bread • About 10 tomatoes • garlic • Extra virgin olive oil • basil leaves • Oregano • Salt, to taste

large slices of veal or beef • stale bread crumbs (about 400 grams) • fresh parsley • hard-boiled eggs • grated pecorino cheese (about 80 grams) • extra-virgin olive oil, • salt, • pepper, • red onion (preferably Tropea, or other sweet red onion) • fresh basil leaves • fresh tomatoes for sauce (about 800 grams) • garlic clove •

all-purpose flour (about 500 grams) • active dry yeast (about 8 grams)

onion • large carrot • celery stalk • leek • leaves of savoy cabbage • leaves of lacinato kale (Tuscan kale) • thyme • borlotti beans • Extra-virgin olive oil, salt, and pepper • Broth • Day-old rustic bread,

canned peeled tomatoes (400 g) • day-old Tuscan bread (200 g) • vegetable broth (1 L) • Olive oil, • garlic cloves • Salt, • Black pepper, • fresh basil • cherry tomatoes (200 g) • tomato paste (20 g) • long slices white sandwich bread • vegetable oil (100 ml) •

dried cannellini beans (about 350 grams) • bay leaves • garlic • extra-virgin olive oil • fresh rosemary • water (2 liters) • Salt, to taste • Freshly ground black pepper, to taste • lacinato kale (about 300 grams) • Swiss chard (about 300 grams) • savoy cabbage (about 250 grams) • extra-virgin olive oil •

durum wheat flour (about 700 grams) • fine semolina flour (about 300 grams) • warm water (about 500 grams) • active sourdough starter (about 250 grams) • fine salt (about 25 grams) • boiled potatoes, mashed (about 600 grams) • Outer leaves of savoy cabbage

semolina flour (about 400 grams) • water (about 300 ml) • sourdough starter or 2 1/2 teaspoons active dry yeast (about 10 grams) • salt • extra virgin olive oil • white spring onions with leaves and stems • red onions

stale bread (about 200 grams) • eggs • bell peppers (1 red, 1 green) • small zucchini • onion • grated Parmesan cheese (about 50 grams) • fresh mozzarella balls • basil leaves • Salt, pepper, nutmeg • baking powder (for savory dishes) • Breadcrumbs,

flour (about 150 grams) • water (about 75 ml) • extra virgin olive oil • salt • baking powder for savory cakes • eggplant • red bell pepper • small white onion • extra virgin olive oil • dried oregano • basil leaves • Salt to taste

rustic bread • extra virgin olive oil • whole garlic cloves • basil leaves • ripe field tomatoes • to taste chili pepper or black pepper • to taste salt

long purple eggplants • cooked smoked ham (Prague-style) (about 200 grams) • fresh smoked buffalo scamorza cheese (about 300 grams) • Some sheets of crisp flatbread (such as pane carasau or carta musica) • cherry tomato purée (about 500 ml) • Parmigiano Reggiano cheese (about 200 grams) • peanut oil (about 1/2 liter) • fresh basil leaves • coarse salt • extra virgin olive oil

large artichoke • fresh green onion