Bread small

cauliflower (about 800 grams) • eggs • rice flour • Salt, to taste • Extra virgin olive oil, to taste • hot curry powder

all-purpose flour (about 330 grams) • unrefreshed sourdough starter (about 150 grams) • water (about 200 grams) • sugar or about 2 teaspoons (about 10 grams) • extra virgin olive oil • salt • For the emulsion: extra virgin olive oil, water, salt

type 1 flour (about 250 grams) • chickpea flour (about 250 grams) • salt • grated Parmesan cheese (about 50 grams) • extra-virgin olive oil • fresh yeast (about 0.6 ounce or 12 grams) • sugar • warm water (about 300 mL) • Fresh rosemary,

all-purpose flour (about 500 grams) • sourdough starter discard (about 150 grams) • sugar • warm milk (about 250 ml) • oil (about 80 ml) • salt

boiled and well-drained broccoli rabe • fresh yeast • lukewarm water (180 ml) • milk (100 ml) • all-purpose flour (260 g) • semolina flour (260 g) • sugar • salt • extra virgin olive oil • emulsion: • water (25 ml) • extra virgin olive oil (25 ml) •

banana pulp (preferably ripe) • all-purpose flour • baking powder • ground cinnamon • chopped hazelnuts • dark chocolate chips • Chopped hazelnuts for garnish,

all-purpose flour (about 180 grams) • sourdough starter (about 150 grams) • water (about 80 ml) • salt • honey • sugar • extra virgin olive oil • For topping • Cherry tomatoes • Olives • Extra virgin olive oil • Salt

white sandwich bread • tomato sauce (60 ml) • mozzarella cheese • Diced ham,

Carnaroli rice (about 300 grams) • shredded purple cabbage (about 200 grams) • vegetable broth (about 1.5 liters) • butter (about 20 grams) • grated cheese (about 60 grams) • Salt • mixed ground meat (about 150 grams) • Day-old bread crumbs, • small egg • Herbs, • tender celery stalk • carrot •

eggplants • cherry tomatoes (about 300 grams) • bread (about 200 grams) • grated Parmesan cheese (about 60 grams) • Olive oil, • Black pepper,

white sandwich bread • tomato puree (about 200 grams) • extra virgin olive oil • salt • ball mozzarella cheese

sandwich bread • tomato sauce • Olives, • large hot dog • ball mozzarella cheese

bread flour or all-purpose flour (about 300 grams) • warm water (about 170 ml) • fresh baker's yeast (about 12 grams) • activated charcoal powder (about 4 grams) • salt (about 8 grams) • extra virgin olive oil • honey • tomato puree (about 150 grams) • shallot • carrot • garlic clove • Dried herbs (thyme, rosemary, bay leaf, oregano, basil) •

bread flour (about 300 grams) • all-purpose flour (about 200 grams) • dried sourdough starter (about 35 grams) • rice milk (about 320 grams) • unsalted butter, softened (about 60 grams) • salt • Extra-virgin olive oil, for drizzling • Flaky sea salt (such as Maldon) • cooked and seasoned tomato sauce (about 100 grams) • drained buffalo mozzarella (about 50 grams)

fine semolina flour (165 grams), 2/3 cup bread flour (80 grams), 1/2 cup water (120 ml), salt, 3 tablespoons extra virgin olive oil, 1/2 teaspoon baking soda • tomato purée (200 ml), 1 garlic clove, salt, olive oil, oregano, 1 ball fresh mozzarella (fior di latte), oregano to taste

durum wheat semolina flour (about 200 grams) • bread flour (about 400 grams) • water (400 ml) • fresh baker's yeast (about 3 grams) • olive oil • salt • sugar • For the filling: • tomato purée (about 100 ml) • salt • dried oregano • olive oil •

refreshed sourdough starter (160 g) • water (320 ml) • sugar (40 g) • bread flour (about 520 g) • salt (8 g) • lard (60 g) • tomato purée (400 ml) • extra virgin olive oil • dried oregano • salt • provolone cheese (200 g)

bread flour (about 220 grams) • white whole wheat flour (about 100 grams) • water (245 grams) • dry yeast (about 3 grams) • extra virgin olive oil (15 grams) • salt (8 grams) • tomato puree or finely chopped tomatoes (about 500 grams) • extra virgin olive oil (20 grams) • salt • Oregano