Caprese

sourdough starter • water • assorted flours • honey • salt • extra virgin olive oil • turmeric • honey • Sunflower seeds, • fresh basil • egg yolks • brown sugar •

bittersweet chocolate (200 grams) • unsalted butter (180 grams) • sugar (200 grams) • whole almonds (220 grams) • medium eggs • Powdered sugar,

blanched almonds (200 grams) • sugar (200 grams) • dark chocolate (200 grams) • unsalted butter (200 grams) • large eggs • baking powder (about 2 1/2 teaspoons) • Powdered sugar

unsalted butter (100 g) • dark chocolate, 70-80% cocoa (100 g) • large eggs • sugar (100 g) • hazelnuts (150 g) • salt • orange liqueur or rum • Powdered sugar,

sunflower oil (100 grams) • large egg yolks (about 90 grams) • white chocolate (180 grams) • powdered sugar (60 grams) • almond flour (180 grams) • potato starch (50 grams) • large egg whites (about 150 grams) • granulated sugar (60 grams) • grated lemon zest (20 grams) • Limoncello (25 grams) • fine salt (3.5 grams) • baking powder (5 grams)

eggs • pistachio flour (about 220 grams) • unsalted butter (about 200 grams) • sugar (about 200 grams) • potato starch (about 100 grams) • baking powder (about 8 grams) • Powdered sugar for decorating • Chopped pistachios for decorating

powdered sugar (200 grams) • honey (25 grams) • unsalted butter, at room temperature (250 grams) • large egg yolks, at room temperature (about 125 grams) • unsweetened cocoa powder (25 grams) • almond flour (250 grams) • all-purpose flour (65 grams) • baking powder (5 grams) • dark chocolate (300 grams) • large egg whites (about 160 grams) • granulated sugar (40 grams) • Powdered sugar, as needed, for dusting

grated dark chocolate (170 grams) • almond flour (85 grams) • hazelnut flour (85 grams) • powdered sugar (170 grams) • potato starch (25 grams) • unsweetened cocoa powder (15 grams) • large egg whites (about 150 grams) • large egg yolks (about 85 grams) • baking powder (4 grams) • vanilla bean or vanilla extract • salt • frozen pastiera disk, 1 1/4 inches thick (3 cm), for the filling, plus a 1/4-inch (0.5 cm) ring of pastiera for decoration

pistachio flour (200 grams) • large eggs • granulated sugar (100 grams) • vanilla extract • unsalted butter (100 grams) • white chocolate (100 grams) • rum (20 ml) • pistachio paste (50 grams) • salt • Powdered sugar,

ready-made almond flour mix (about 250 grams) • grated dark chocolate (about 170 grams) • softened butter (about 170 grams) • potato starch or cornstarch (about 25 grams) • salt • baking powder (such as a standard US brand, about 4 grams) • powdered sugar (about 20 grams) • unsweetened cocoa powder (about 15 grams) • pure vanilla powder (or 1 teaspoon vanilla extract)

bittersweet chocolate (200 grams) • unsweetened cocoa powder • eggs • sugar (200 grams) • almonds, chopped (250 grams) • unsalted butter (200 grams) • all-purpose flour (about 40 grams) • baking powder (about 1 tablespoon or 16 grams) • Powdered sugar, as needed, for dusting • -inch (25 cm) round cake pan (serves 8-10)

almonds (200 grams) • unsalted butter (150 grams) • sugar (150 grams) • eggs • dark chocolate, 70% cocoa (150 grams)

almond flour (150 grams) • packed light brown sugar (100 grams) • baking powder (about half a packet) • vanilla extract, or to taste • bittersweet chocolate (190 grams) • powdered sugar (20 grams) • unsweetened cocoa powder (20 grams) • salt • unsalted butter, softened (170 grams) • potato starch (25 grams) • large eggs, at room temperature • Powdered sugar, •

blanched almonds (about 300 grams) • bittersweet chocolate (about 250 grams) • eggs • unsalted butter (about 250 grams) • sugar (about 200 grams)

toasted hazelnuts (about 250 grams; you can also use almonds, or half hazelnuts and half almonds) • eggs • unsalted butter (about 200 grams) • sugar (about 200 grams) • dark chocolate (about 200 grams) • unsweetened cocoa powder (about 30 grams) • Grated zest of 1 orange • Strega liqueur or rum • salt • vanilla powder (optional)

eggs • extra virgin olive oil • water • erythritol (50 grams) • almond flour (40 grams) • potato starch (25 grams) • inulin (12 grams) • unsweetened cocoa powder (8 grams) • baking powder (10 grams) • Vanilla extract, to taste • dark chocolate (45 grams) • dark chocolate chips (25 grams) •

crackers or taralli (about 200 grams) • extra virgin olive oil (120 ml) • fresh mozzarella (about 500 grams) • heavy cream (150 ml) • Salt, to taste • powdered gelatin (about 4 grams) or 2 sheets gelatin • Cherry tomatoes • Fresh basil • Olive oil • Salt

70% dark chocolate (170 grams) • almond flour (85 grams) • hazelnut flour (85 grams) • powdered sugar (170 grams) • unsalted butter, softened (170 grams) • potato starch (25 grams) • unsweetened cocoa powder (14 grams) • large egg whites (about 150 grams) • large egg yolks (about 85 grams) • baking powder (4 grams) • salt • vanilla extract

blanched almonds (about 185 grams) • dark chocolate (about 125 grams) • unsalted butter (about 125 grams) • eggs • sugar (about 125 grams) • Powdered sugar,

finely ground blanched or unblanched almonds (about 185 grams) • dark chocolate (at least 70%) (about 125 grams) • unsalted butter (about 125 grams) • granulated sugar (about 125 grams) • orange liqueur or rum • large eggs • Powdered sugar, as needed, for dusting

eggs • sugar (about 125 grams) • unsalted butter (about 125 grams) • high-quality dark chocolate, chopped (about 125 grams) • almond flour or finely ground blanched almonds (about 180 grams) • salt • Zest of 1 organic orange • (about 2/3 tablespoon or 10 grams) Cointreau, Grand Marnier, or rum (I used Drambuie as a substitute)

eggs • sugar (about 125 grams) • butter (about 120 grams) • dark chocolate (about 125 grams) • almonds (about 180 grams) • rum (optional) • Powdered sugar for dusting

almond flour (150 grams) • sugar (100 grams) • bittersweet chocolate, chopped (170 grams) • unsweetened cocoa powder (15 grams) • salt • baking powder (4 grams) • Vanilla extract or vanilla powder • unsalted butter, softened (170 grams) • potato starch (25 grams) • eggs • sugar (20 grams) • Chocolate glaze

whole wheat flour (about 180 grams) • brown sugar (about 130 grams) • unsweetened cocoa powder (about 30 grams) • almond milk, at room temperature (250 ml) • vegetable oil (80 ml) • extra dark chocolate (about 70 grams) • vanilla baking powder • vial almond extract • Sliced almonds • Chopped almonds

blanched almonds (85 grams) • blanched hazelnuts (85 grams) • unsalted butter (170 grams) • vanilla bean • 50% dark chocolate (170 grams) • unsweetened cocoa powder (14 grams) • salt • large egg whites (150 grams) • large egg yolks (about 85 grams) • baking powder (4 grams) • powdered sugar (170 grams) • potato starch (25 grams)

blanched almonds (about 300 grams) • sugar (about 200 grams) • eggs • unsalted butter, melted (about 250 grams) • bittersweet chocolate, melted (about 150 grams) • amaretti cookies, crushed (about 100 grams) • unsweetened cocoa powder • baking powder • your favorite liqueur (I used Strega)

crust • tarallucci crackers with olive oil (about 225 grams) • unsalted butter (about 110 grams) • filling • crescenza or burrata cheese (about 400 grams) • cherry tomatoes (about 500 grams) • tablespoons pesto • Olive oil, salt, oregano • Fresh basil leaves for garnish

Roma rice (about 100 grams) • medium zucchini • ricotta cheese (about 20 grams) • burrata cheese (about 120 grams) • Coarse salt, to taste • heirloom tomatoes

fresh mozzarella balls (ciliegine) • large tomato • zucchini (you can also use frozen zucchini) • Fresh basil • Salt • Olive oil • small handful of arugula

shelled almonds (150 grams) • dark chocolate (120 grams) • unsalted butter or margarine (120 grams) • eggs • packed brown sugar (80 grams) • baking powder (6 grams)