Brine

Italian eggplants • a head of celery, 5 onions • To taste, pitted green olives in brine (homemade or store-bought) • Olive oil, • vinegar (120 ml) plus 2 tablespoons sugar • tomato sauce (1 liter)

all-purpose flour (about 280 grams) • bread flour (about 280 grams, 260W) • water (about 450 ml) • fresh yeast (about 4 grams) or 1/4 teaspoon dry yeast (about 1 gram) • extra virgin olive oil • salt (about 10 grams) • extra virgin olive oil • water • salt

pumpkin, cubed (about 250 grams) • all-purpose flour (about 250 grams) • fine semolina flour (about 50 grams) • salt (about 5 grams) • fresh yeast (about 5 grams) • water (about 220 grams), plus 2 2/3 tablespoons (about 40 ml) for brine • extra virgin olive oil (about 40 grams), plus more for greasing • honey (about 10 grams), divided • Rosemary and coarse salt, to taste

For the dough: • all-purpose flour (about 500 grams) • active dry yeast (about 10 grams) • warm water (about 400 grams) • salt • For the topping: • tablespoons tomato sauce • Cherry tomatoes, • Green olives in brine, • Oregano, • Salt, • Extra-virgin olive oil for greasing the pan •

all-purpose flour (about 190 grams) • warm water (about 120 ml) • fresh baker's yeast • extra virgin olive oil • fine salt • extra virgin olive oil (about 30 grams) • water (about 30 grams) • fine salt • Coarse salt, to taste • Chopped fresh rosemary, to taste

cherry tomatoes (about 350–400 grams) • To taste: garlic, thyme, and oregano • To taste: sugar and salt • Extra-virgin olive oil, • all-purpose flour (about 500 grams) • water (400 ml) • olive oil (50 ml) • cake fresh baker’s yeast • sugar • salt

all-purpose flour (about 220 grams) • cake flour (about 180 grams) • warm water (about 230 grams) • fresh yeast (about 10 grams) • fine salt (about 6 grams) • extra virgin olive oil (about 15 grams) • honey • mixed seeds (flax, poppy, chia, pumpkin), sun-dried tomatoes, and dried sage (about 30 grams) • roast beef (about 80 grams) • provolone cheese (about 80 grams) • prosciutto (about 80 grams) • Parmesan cheese (about 70 grams) •

eggplants • mixed color bell peppers • celery stalks • large onion • canned peeled tomatoes (about 300 grams) • pitted green olives (in brine) • Fresh basil leaves, to taste • white vinegar (about 50 ml, apple cider vinegar is fine) • sugar • salt • High-oleic sunflower oil or peanut oil, for frying, • Water,

small fennel bulbs • medium oranges • pitted black olives • Pomegranate seeds, • Extra virgin olive oil, to taste

cherry tomatoes (about 300 g) • extra virgin olive oil • Salt, to taste • Oregano, to taste • Basil, to taste • green olives in brine (about 50 g) • Gaeta olives (about 50 g) • Capers, to taste • garlic clove • spaghetti (about 200 g)

all-purpose flour (about 250 grams) • fine semolina flour (about 250 grams) • pureed broccoli rabe (about 250 grams) • fresh yeast (about 10 grams) • extra virgin olive oil • warm water (100 ml) • salt • Anchovies, • ricotta (about 200 grams) • Extra virgin olive oil, • Black pepper, • extra virgin olive oil •

bread flour (about 320 grams) • plus 1 tablespoon water (about 190 ml) • fresh baker's yeast (about 17 grams) • salt (about 12 grams) • honey (about 8 grams) • extra virgin olive oil (about 20 ml) • plus 1 tablespoon water (about 100 ml) • salt (about 7 grams) • extra virgin olive oil (about 30 ml)

sourdough starter (125 grams) • water (180 grams) • all-purpose flour (400 grams) • barley malt (7 grams) • salt (7 grams) • softened butter (50 grams) • fresh mozzarella (120 grams) • Canned peeled tomatoes, • Sesame seeds, • water (2 liters) • baking soda • salt

all-purpose flour (about 250 grams) • bread flour (about 250 grams) • fresh yeast (about 0.6 ounce or 17 grams) • extra virgin olive oil • warm water (250–300 ml) • salt • leeks • milk (300 ml) • water (700 ml) • egg • canned peeled tomatoes (about 200 grams) • grated Parmesan cheese •

bread flour (about 250 grams) • 7-grain flour (about 250 grams) • sugar (about 16 grams) • water, room temperature (about 240 grams) • milk (about 115 grams) • extra virgin olive oil (about 45 grams) • fine salt (about 12 grams) • dried sourdough starter (about 35 grams)

refreshed sourdough starter (about 75 grams) • water (150 ml) • sugar • all-purpose flour (about 200 grams) • fine durum wheat semolina flour (about 150 grams) • boiled sweet potatoes, mashed (about 150 grams) • salt (about 5 grams) • extra virgin olive oil (1/2 tablespoon) • dried rosemary • Extra fine durum wheat semolina flour, as needed, for shaping • Coarse salt, • water (30 ml) •

refreshed sourdough starter (about 125 grams) • water (400 ml) • bread flour (about 500 grams) • salt (10 grams) • extra virgin olive oil • Semolina flour, as needed, for dusting • pitted green olives • water (30 ml) • extra virgin olive oil (30 ml)

all-purpose flour (about 500 grams) • warm water (about 400 grams), more or less as needed • active dry yeast (about 10 grams) • fine salt • Tomato purée, • Extra-virgin olive oil, • Oregano, • Brine-cured olives, • Red tomatoes, • Salt for topping,

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

all-purpose flour (about 300 grams) • bread flour (about 200 grams) • milk of your choice or water (about 320 ml) • dried sourdough starter (about 35 grams) or 1 1/2 teaspoons fresh yeast (about 6 grams) • turmeric • Black pepper • Extra virgin olive oil • Herbes de Provence, • salt • Breadcrumbs, • potatoes • Fresh rosemary for garnish •

Fiberpasta flour (about 500 grams) • warm water (about 300 grams) • fresh baker’s yeast (about 10 grams) • salt • extra virgin olive oil • oregano • tomato purée • cherry tomatoes (about 500 grams) • green olives

all-purpose flour (about 250 grams) • finely ground durum wheat semolina (about 250 grams) • salt • warm water (about 450 ml) • fresh baker's yeast • For the emulsion • water (about 3/4 of a small glass) • extra virgin olive oil (about 1/4 of a small glass) • For decorating • Brined olives • Black olives • Cherry tomatoes •

gluten-free bread flour (about 250 grams, such as Schär or Nutrifree) • olive oil • water (about 100 grams) • milk (about 100 grams) • fresh yeast (about 7 grams) or 1 teaspoon active dry yeast (about 3/4 gram) • salt (about 6 grams) • Cherry tomatoes, olives, or other toppings as desired • olive oil and 2 tablespoons water for the brine

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)

precooked red beet (150 g) • fresh yeast (5 g) • water (140 ml) • whole milk (140 ml) • all-purpose flour (220 g) • fine semolina flour (220 g) • bread flour (Manitoba) (80 g) • sugar • salt (15 g) • extra virgin olive oil (30 g) • olive oil (4 tablespoons) • water (8 tablespoons) •

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

all-purpose flour (about 400 grams, type 00, w280) • bread flour (about 250 grams, manitoba) • water, at room temperature (about 335 grams) • fine salt (about 13 grams) • brown sugar (or malt, about 10 grams) • fresh baker’s yeast, crumbled (about 18 grams) • extra virgin olive oil (about 30 grams) • extra virgin olive oil (about 30 grams) • extra virgin olive oil (about 60 grams) • water (about 200 grams) • salt (about 10 grams)

bone-in pork shoulder • water (300 ml) • Worcestershire sauce (10 grams) • salt (8 grams) • garlic powder (1 gram) • Dijon mustard • sweet paprika (30 grams) • hot paprika (5 grams) • salt (8 grams) • pepper (2 grams) • brown sugar (10 grams) • garlic powder (8 grams) •

Organic Whole Wheat Flour W>300 (2.2 lbs) • Water (about 3 1/3 cups or 800g) • Salt • Oregano & Rosemary • Extra Virgin Olive Oil

buffalo mozzarella • yellow cherry tomato • salad tomato • almond slices • basil