Bread potato

plus 2 tablespoons all-purpose flour (about 240 grams) • minus 1 tablespoon water (about 230 grams) • salt (about 10 grams) • sugar • generous tablespoons extra virgin olive oil • instant yeast for savory baking • large potato • sausage (about 250 grams) • Extra virgin olive oil, salt, and pepper • sprigs of rosemary • garlic clove • cubes of mozzarella or mild cheese

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,

spelt flour (about 400 grams) • purple potatoes (about 500 grams) • water (100 ml) • a cube fresh yeast • extra virgin olive oil • salt • extra virgin olive oil • water (40 ml) • coarse salt • purple potatoes (about 200 grams) • Rosemary

all-purpose flour (about 500 grams) • boiled potatoes, mashed (about 200 grams) • warm water (about 300 grams) • dry yeast • Olive oil, • sugar • Salt, • potatoes, thinly sliced • Salt • Pepper • Rosemary

all-purpose flour (about 500 grams) • warm water (about 400 grams) • fresh yeast (about 12 grams) • fine salt • potato • peeled canned tomatoes, drained • extra-virgin olive oil • coarse salt • black pepper

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

large artichoke • fresh green onion

large eggs • fine salt • olive oil • grated Parmesan cheese • baking powder (for savory dishes) • all-purpose flour, not heaping (about 1/2 to 2/3 cup; 60-80 grams) • medium potato • Olive oil, as needed, for greasing a 9-inch (24 cm) cake pan • fresh rosemary

baguette roll • octopus tentacles • potato • garlic clove • To taste, parsley • To taste, salt • To taste, black pepper • margarine (20 grams) • white wine (about 60 ml)

all-purpose flour (about 400 grams) • active dry yeast (about 7 grams) • extra virgin olive oil (about 15 grams) • salt (about 8 grams) • water (about 280 ml) • water (about 30 ml) • extra virgin olive oil (about 30 grams) • salt (about 4 grams) • Potatoes, • Rosemary,

octopus (2 kg) • To taste, tomatoes • To taste, salad greens • avocados • potatoes • blanched unsalted almonds (200 grams) • bread baskets (see recipe link) • extra virgin olive oil (150 ml) • soy sauce (80 ml) • Juice of 1 lemon • Freshly ground black pepper, to taste • Salt, if needed

all-purpose flour (about 500 grams) • warm water (about 400 grams), more or less as needed • active dry yeast (about 10 grams) • fine salt • Fresh rosemary, to taste • medium potatoes • Extra-virgin olive oil, • Dried oregano, to taste • Brined olives, • large red onions (such as Tropea onions) • Salt, for sprinkling on top

gluten-free flour (250 grams) • medium potato (about 5 oz / 150 grams) • water (120 grams) • olive oil • dry yeast (5 grams) • salt (5 grams) • sugar (5 grams) • Finely chopped rosemary • for topping • Rosemary • Extra virgin olive oil, • Coarse salt

all-purpose flour (about 250 grams) • semolina flour (about 250 grams) • water (about 250 grams) • fresh yeast (about 0.6 ounces or 17 grams) • sugar • salt • olive oil • boiled potato • large onion • cherry tomatoes • tuna • Capers •

ancient durum wheat flour (Senatore Cappelli) (about 500 grams) • warm water (about 400 ml) • instant dry yeast • salt • sugar • Piccadilly tomatoes • black olives • Grated Grana cheese, to taste • Oregano, to taste • potato • Speck sticks, to taste • Salt, to taste •

To taste Tuscan bread (unsalted country bread) • To taste canned peeled tomatoes • To taste Swiss chard • To taste lacinato kale (Tuscan kale) • To taste green cabbage • To taste celery • To taste carrot • To taste onion • To taste potatoes • To taste cooked beans (prepared in advance) • Optional: prosciutto rind

semolina flour • all-purpose flour • olive oil • salt • water • fresh yeast • boiled potatoes • sugar • cherry tomatoes • Oregano to taste • Salt to taste • water

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) •

semolina flour (about 200 grams) • all-purpose flour (about 300 grams) • salt (about 10 grams) • dried sourdough starter • olive oil for the dough (about 50 ml) and 1/2 cup for baking • water (about 350 grams) • medium potato • tomato sauce • Black olives • Oregano

For the dough: • all-purpose flour (about 1 kg) • large boiled potatoes • active dry yeast • Warm water, • Salt • sugar (to activate the yeast) • For the filling: • Fresh green onions • Black olives • Salt • Extra virgin olive oil

sourdough starter (150 g) • water (300 ml) • sugar • all-purpose flour (400 g) • fine semolina flour (300 g) • boiled potatoes, mashed (300 g) • salt (10 g) • extra virgin olive oil • water (60 ml) • extra virgin olive oil (60 ml) • dried oregano

Carnaroli rice (about 200 grams) • vegetable broth (about 500 ml) • Italian sausage (about 150 grams) • dry white wine (about 120 ml) • white onion • day-old rustic bread (such as country or sourdough) • potatoes • Salt and pepper • thyme • olive oil (about 50 ml) • garlic clove • rosemary •

re-milled semolina flour (about 1 kg) • lightly refined flour (about 500 grams) • dried sourdough starter • salt • sugar • potato, cooked with its cooking water • olive oil (about 60 ml) • About 1 1/4 cups water (about 300 ml), adjust for desired dough hydration

all-purpose flour (about 300 grams) • fine semolina flour (about 250 grams) • refreshed sourdough starter (about 100 grams) • boiled potatoes, mashed (about 150 grams) • honey • water (about 270 grams) • salt (about 11 grams) • extra-virgin olive oil (about 35 grams) • cherry tomatoes (about 250 grams) • Oregano • Extra-virgin olive oil, • Coarse salt,

semolina flour (about 250 grams) • all-purpose flour (about 250 grams) • water, at room temperature (about 350 grams) • sourdough starter (about 115 grams) • extra virgin olive oil (about 10 grams) • salt (about 12 grams) • boiled potato, mashed (about 80 grams)

re-milled semolina flour (about 1 kg) • lightly refined all-purpose flour (about 500 grams) • large potato • olive oil (about 60 ml) • salt • sugar • dried sourdough starter (or 2 1/4 teaspoons active dry yeast) • water, more as needed (about 500 ml)

refreshed sourdough starter (75 grams) • water (150 ml) • sugar • all-purpose flour (200 grams) • fine semolina flour (150 grams) • boiled potatoes, mashed (150 grams) • salt (5 grams) • extra virgin olive oil • pork cracklings (sfrizzoli or ciccioli) (150 grams) • As needed, fine semolina flour for shaping • water (30 ml) • extra virgin olive oil (30 ml)

semolina flour (250 grams) • all-purpose flour (250 grams) • boiled potatoes, mashed (250 grams) • sourdough starter (200 grams) • Baresane olives or other green olives, olive oil, • salt (12 grams) • Cherry tomatoes • Water, • Oregano

all-purpose flour (about 350 grams) • plus 1 tablespoon water, room temperature (about 250 grams) • sugar • salt (about 15 grams) • heaping tablespoons instant potato flakes • a packet (or half a cube) of active dry yeast • Extra-virgin olive oil, cherry tomatoes, oregano • Tomato puree (optional)

all-purpose flour (about 250 grams) • fine semolina flour (about 250 grams) • warm water (about 350 ml) • fresh baker's yeast (about 12 grams) • medium potato • salt (about 6 grams) • honey or malt syrup • Cherry tomatoes, • Oregano • Extra virgin olive oil