Buckwheat

for the crust • fine buckwheat flour (about 250 grams) • cornstarch (about 75 grams) • packed light brown sugar (about 100 grams) • unsalted butter (about 110 grams) • large egg plus 1 egg yolk • zest of 1/2 lemon • salt • for the rice • rice (about 200 grams; we used vialone nano) • milk (about 600 ml) • packed light brown sugar (about 100 grams) •

rye flour (75 grams) • buckwheat flour (75 grams) • ricotta cheese (200 grams) • egg whites • fresh spinach (100 grams) • hazelnuts (30 grams) • grated Parmesan cheese (20 grams) • grated Pecorino cheese (10 grams) • Zest of 1 lemon, grated • Salt, to taste • Pepper, to taste

almond flour (about 100 grams) • apples (such as Golden Delicious), unpeeled and cut into chunks (about 300 grams) • granulated sugar (about 50 grams) • vegetable oil, plus more as needed (about 60 grams) • eggs • baking powder (about 2 1/2 teaspoons) • salt • buckwheat flour (about 150 grams) • vanilla powder (or 1 teaspoon vanilla extract) • apple, peeled and thinly sliced • Brown sugar,

type 2 (semi-whole wheat) flour (about 330 grams) • wheat bran (about 30 grams) • buckwheat couscous (about 30 grams) • baking soda (about 9 grams) • salt (about 4 grams) • milk (about 200 ml) • plain unsweetened yogurt (about 280 grams) • sunflower seeds • rolled oats • sesame seeds • poppy seeds

plain tofu • extra virgin olive oil • salt • buckwheat flour • dried oregano • dried thyme • fresh sage leaves • extra virgin olive oil • garlic clove • cremini or white mushrooms • asparagus tips • walnut halves •

buckwheat flour (70 grams) • gluten-free bread flour mix (300 grams) • water (300 grams) • extra virgin olive oil (40 grams) • baking soda • salt (5 grams) • rice flour for dusting • mortadella • burrata cheese • chopped pistachios • fresh salad greens

buckwheat flour (100 grams) • durum wheat semolina flour (300 grams) • fresh baker's yeast (5 grams) • warm water (240 ml) • Extra virgin olive oil, • seedless grapes • Salt, • Black pepper, • Cacioricotta cheese,

For the pasta • all-purpose flour (about 180 grams) • buckwheat flour (about 70 grams) • chickpea aquafaba (about 120 ml) • extra virgin olive oil • Salt • For the filling • cooked chickpeas (about 140 grams) • diced potatoes (about 110 grams) • shallot • Extra virgin olive oil • Rosemary •

fine semolina flour (about 300 grams) • bread flour (about 100 grams) • buckwheat flour (about 100 grams), plus more for dusting • extra virgin olive oil • warm water (about 350 ml) • active dry yeast (about 7 grams) • curry powder • salt • Freshly ground black pepper • canned peeled tomatoes (about 400 grams) • fresh mozzarella cheese (about 300 grams) • Oregano, to taste •

buckwheat flour (about 150 grams) • quinoa flour (about 100 grams) • corn flour (about 50 grams) • eggs • Salt, to taste • Filling: • Cooked spinach • Ricotta cheese, to taste • raisins • sun-dried tomatoes • Parmesan cheese • garlic clove •

semolina flour (about 700 grams) • gluten-free buckwheat flour (about 300 grams) • fresh yeast • warm water (about 600 ml) • fine salt • extra virgin olive oil

buckwheat flour • all-purpose flour • About 1 1/2 cups water (350 ml) • Choose from cabbage, potatoes, Swiss chard, etc • About 7 oz of Bitto or Casera cheese (200 g) • About 1/4 cup butter (50 g) • garlic • sage leaves • Black pepper to taste • Grated Parmesan cheese to taste

yellow potatoes • buckwheat flour (about 250 grams) • egg • grated Parmesan cheese (about 80 grams) • Fontina cheese (about 50 grams) • Taleggio cheese (about 50 grams) • Salt, pepper, nutmeg to taste • milk (about 200 grams)

rice flour (even better if whole grain) • buckwheat flour • brown sugar • almond flour • eggs • plain yogurt (unsweetened) • extra virgin olive oil • milk • baking powder • Blueberry jam (preferably homemade), • Powdered sugar for decoration,

buckwheat flour (about 250 grams) • gluten-free flour blend (about 250 grams) • gluten-free instant yeast for savory baking • extra virgin olive oil • water (about 350 ml) • Salt, to taste • cherry tomatoes • Smoked bacon, to taste • black olives

gluten-free bread flour blend (about 350 grams) • fine buckwheat flour (about 100 grams) • dry active yeast (Pane Angeli Mastro Fornaio or similar, about 7 grams) • cold water (about 300 ml) • extra virgin olive oil (about 50 ml) • red onion • cherry tomatoes (about 500 grams) • pitted green olives, crushed (about 50 grams) • salt (about 10 grams) • sugar

roasted pumpkin puree (about 300 grams) • buckwheat flour (about 70 grams) • all-purpose flour (about 70 grams) • Salt, to taste • "Vegan Béchamel" • extra virgin olive oil • fresh sage leaves • walnut halves (about 20 grams)

About 1 1/2 pounds cauliflower (700 grams) • buckwheat flour (450 grams) (or 4 cups all-purpose flour (500 grams)) • extra virgin olive oil • salt • About 10 cherry tomatoes (yellow, red, green) • Olives (such as Taggiasca), • sprigs fresh rosemary • Pink sea salt crystals, • strips sun-dried tomato

small shallot (about 1.5 oz / 40 grams) • extra virgin olive oil (about 1.7 fl oz / 50 ml) • diced ham (about 1.75 oz / 50 grams) • pork sausage (about 100 grams) • small tomato (about 3.5 oz / 100 grams) • small eggplant (about 2.8 oz / 80 grams) • small zucchini (about 3.5 oz / 100 grams) • pitted olives • corn kernels (about 2.5 oz / 70 grams) • cremini or white mushrooms (about 50 grams) • chicken broth (about 1.7 fl oz / 50 ml) • salt and oregano mix (about 0.14 oz / 4 grams) •

gluten-free all-purpose flour (about 500 grams) • plus 2 tablespoons sugar (about 230 grams) • cold butter, cut into pieces (about 200 grams) • baking powder • Grated zest of 1 orange • Grated zest of 1 lemon • eggs • Vanilla extract or vanilla powder • salt • egg yolks • cornstarch (about 45 grams) • sugar (about 140 grams) •

rice flour (150 g) • buckwheat flour (50 g) • cornstarch (20 g) • chickpea flour (30 g) • brown sugar (140 g) • soy milk (200 g) • baking powder (16 g) • apples • unwaxed lemon • cinnamon

For the troccoli pasta • semolina flour (about 300 grams) • all-purpose flour (about 100 grams) • buckwheat flour (about 50 grams) • eggs • Warm water, • For the pesto: • fresh zucchini blossoms • shelled walnuts • grated Parmesan cheese (about 50 grams) • Olive oil • Salt •

rice flour (about 300 grams) • oat flour (about 100 grams) • buckwheat flour or whole grain rice flour (about 100 grams) • active dry yeast (about 12 grams) • warm water (about 460 grams) • olive oil (about 35 grams) • salt (about 10 grams)

sorghum flour (130 grams) • quinoa flour (120 grams) • buckwheat flour (20 grams) • amaranth flour (60 grams) • tapioca starch or cornstarch (70 grams) • xanthan gum (3 grams) • water (300 grams) • yeast (2 grams) • extra virgin olive oil • salt (3 grams)

buckwheat flour (about 70 grams) • all-purpose flour (about 300 grams) • eggs • Salt • For the filling: • frozen spinach (about 500 grams) • ricotta cheese (about 250 grams) • Garlic • Olive oil