Buffalo

large eggplant • buffalo mozzarella (about 120 grams) • breadcrumbs (4 tablespoons) • grated Parmesan cheese (8 tablespoons) • egg • small bunch parsley • garlic • Extra-virgin olive oil, • Marjoram, • Panca chili powder, • Salt,

burger buns • buffalo burgers • smoked buffalo mozzarella (about 250 grams) • cluster tomato • radicchio leaves • mustard • salt

spinach • buffalo ricotta cheese • all-purpose flour • eggs • To taste, nutmeg • To taste, black pepper • ricotta salata cheese • canned crushed tomatoes • To taste, fresh mozzarella (preferably buffalo mozzarella) • To taste, ricotta salata cheese

Mezzemaniche pasta (about 400 grams) • Italian eggplant (about 200 grams) • buffalo mozzarella (about 250 grams) • Tomato sauce, • Salt, • Extra virgin olive oil, • Sunflower oil,

For the pastry crust: • all-purpose flour (about 330 grams) • unsalted butter, at room temperature (about 165 grams) • granulated sugar (about 130 grams) • medium egg • small egg yolks • baking powder • orange blossom extract (concentrated) • Grated zest of 1 lemon • salt • For the ricotta cream: • sheep's milk or buffalo ricotta (about 350 grams) •

bread flour (about 550 grams, 350w strength) • water (about 400 grams) • active dry yeast (about 4 grams) • extra virgin olive oil (about 15 grams) • salt (about 15 grams) • sugar (about 15 grams) • tomato sauce (about 500 grams) • basil pesto (about 100 grams) • confit cherry tomatoes • fresh buffalo mozzarella (about 240 grams)

purple potatoes (about 400 grams) • buffalo mozzarella • grated Parmesan cheese • milk (optional) • Salt and pepper, to taste • Peanut oil, as needed for frying

penne pasta (about 480 grams) • buffalo stracciatella cheese (about 200 grams) • fresh cherry tomatoes (about 50 grams) • small bunch fresh basil • large eggplants • red onion (preferably sweet, like Tropea) • Extra virgin olive oil, • Black pepper,

Rye bread, • Tomatoes, • Arugula, • Buffalo mozzarella • Extra virgin olive oil, • Salt, • Basil • Garlic

day-old bread • large ball of fresh buffalo mozzarella • Fresh basil, to taste • Tomato purée, enough to cover the bread • cherry tomatoes, halved • garlic cloves • Red pepper flakes • anchovy fillets • Extra virgin olive oil

For a 9-inch (22 cm) tart pan: 1 3/4 cups all-purpose flour (230 g), 2 egg yolks, 9 tablespoons unsalted butter (130 g), Pinch of salt, 1/2 cup sugar (100 g), Lemon zest • whole milk ricotta (200 g), 3 1/2 oz buffalo milk ricotta (95 g), 1 cup powdered sugar (130 g), Vanilla extract to taste, Cinnamon to taste, 2 eggs, Pine nuts to taste, Raisins to taste, Candied fruit and citron to taste, Powdered sugar for dusting

cannelloni noodles • fresh cannellini beans in pods (about 7 oz/200 grams shelled) • shrimp • buffalo ricotta cheese • medium potato • vegetable broth • Whole black peppercorns, to taste • leek • Salt, to taste • Extra-virgin olive oil, to taste • Sunflower oil, to taste • Rosemary, to taste •

spelt flour (about 300 grams) • sunflower margarine (about 180 grams) • powdered sugar (about 130 grams) • salt • Soy milk, • rice (about 130 grams) • sunflower margarine (about 40 grams) • rice milk (about 50 grams) • buffalo ricotta (about 400 grams) • powdered sugar (about 250 grams) • Grated zest of 1 lemon and 1 orange (organic, if possible) • cinnamon (optional) •

small red onion, thinly sliced • butter (about 50 grams) • risotto rice (about 120 grams) • vegetable broth (about 1/2 liter) • Saffron powder or threads • ball buffalo mozzarella (about 3 1/2 ounces or 100 grams) • butter for finishing (about 20 grams)

cooked red beet • all-purpose flour, plus more as needed • semolina flour • large egg • Salt, to taste • fresh amberjack fillet • medium potato • Extra-virgin olive oil, • Salt, to taste • Chives, to taste • buffalo milk mousse or whipped buffalo ricotta • heavy cream

eggplant (about 700 grams) • ripe tomatoes (about 150 grams) • buffalo mozzarella (about 100 grams) • fresh basil leaves (about 40 grams) • grated Parmesan cheese (about 15 grams) • pine nuts (about 12 grams) • extra virgin olive oil • garlic clove

multigrain or seeded bread • buffalo mozzarella balls • –10 oz (250–300 g) multicolored cherry tomatoes • canned tuna in oil, drained • black and green olives • fresh basil leaves • Salt and pepper • garlic clove

zucchini flowers • buffalo ricotta (about 200 grams) • anchovy fillets • olive oil • salt

buffalo mozzarella or fresh mozzarella balls, totaling 1 1/2 pounds (about 750 grams) • (about 750 grams) or 4 salad tomatoes or beefsteak tomatoes • large basil leaves • extra virgin olive oil • Oregano, to taste • Salt, to taste

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

fresh spinach (250 g) • buffalo ricotta cheese (250 g) • grated Parmesan cheese (about 200 g) • all-purpose flour (about 350 g) • Black pepper, to taste • Salt, to taste • unsalted butter (about 50 g) • Fresh sage, to taste

all-purpose flour (about 500 grams) • water (about 250 grams) • extra virgin olive oil (about 80 grams) • salt (about 10 grams) • prosciutto (about 300 grams) • buffalo stracciatella cheese (about 250 grams)

For the shortcrust pastry • plus 2 tablespoons unsalted butter, softened (250 grams) • all-purpose flour (450 grams) • almond flour (65 grams) • powdered sugar (155 grams) • vanilla bean • fine sea salt (2 grams) • plus 2 teaspoons eggs, lightly beaten (about 90 grams) • For the Filling • Step A • cooked wheat berries (450 grams) • whole milk (300 ml) •

puff pastry • buffalo mozzarella • large tomatoes • Salt to taste • Oregano to taste • Extra virgin olive oil to taste • Fresh basil to taste

water at room temperature • salt • granulated sugar • medium-strength flour (about 500 grams) • dry yeast / 1 tablespoon fresh yeast • extra virgin olive oil • For the topping • tomato pulp • Buffalo Mozzarella • Parmesan cheese • Fresh basil to taste • Extra virgin olive oil •

paccheri (large tube pasta) • For the tomato sauce: • red cherry or grape tomatoes • garlic clove • Fresh basil • Extra virgin olive oil, kosher salt and table salt, black pepper • sugar • ground cinnamon • For the filling: • ricotta (100 g) • fresh buffalo mozzarella (100 g) • Fresh basil •

🍅10 ounces penne rigate (about 280 grams) • 🍅1 eggplant • 🍅1 zucchini • 🍅2 cups canned peeled tomatoes or tomato purée (about 500 grams) • 🍅7 ounces fresh mozzarella (preferably buffalo mozzarella, about 200 grams) • 🍅1 garlic • 🍅1 onion • 🍅Salt, to taste • 🍅Extra-virgin olive oil, to taste • 🍅Garlic powder, to taste • 🍅Grated Parmesan cheese, to taste • 🍅Fresh basil, to taste

semolina flour (about 150 grams) • water, at room temperature (about 75 ml) • salt • For the mushroom and sausage ragù • extra virgin olive oil (about 50 grams) • garlic clove • mixed pork and veal sausage (about 350 grams) • cherry tomato sauce (about 330 grams) • white wine (about 80 ml) • To taste: celery, carrot, and shallot • To taste: salt and pepper • ground dried mushrooms •

bread flour (about 300 grams, W 270) • plus 1 tablespoon water (about 200 ml) • olive oil (about 10 grams) • salt (about 5 grams) • instant dry yeast (about 1 gram) • Semolina flour, as needed, for dusting • tomato purée (about 250 ml) • fresh buffalo mozzarella (about 200 grams) • Salt, to taste • Oregano, to taste • Extra-virgin olive oil, to taste

whole grain instant polenta (160 grams) • tomato purée (200 ml) • water (630 ml) • frozen mixed mushrooms (300 grams) • ball buffalo mozzarella • olive oil • garlic clove • tomato paste • Salt