Capsicum slice

green bell peppers • ground sausage (500 g) • Sliced melty cheese (such as American cheese slices or sliced provolone) • onion • Fresh parsley • Olive oil • Salt (if needed) • white wine (60 ml) for deglazing • Water,

red bell pepper • yellow bell pepper • sliced deli meats (such as prosciutto, speck, or head cheese) (about 300 grams) • Extra virgin olive oil, • short pasta, such as sedani (about 400 grams)

bell peppers • ground beef (about 400 grams) • eggs • small crusty roll, day-old • thin slices mild melting cheese (such as mozzarella or provolone) • Grated Parmesan cheese, to taste • Salt, to taste • Fresh parsley, to taste • Black pepper, to taste • Extra virgin olive oil, to taste

bell peppers • bacon slices (200 grams) • ground beef (400 grams) • spinach (150 grams) • salt (10 grams) • black pepper (8 grams) • Olive oil, • Fresh herbs,

green bell peppers (preferably homegrown) • provolone cheese, sliced (50 grams)

chicken breast slices, not too thick • yellow bell pepper • an onion • dry white wine • egg • Flour, • salt • pepper • Oil,

chicken breast slices or calculate one slice per person • red bell pepper • medium zucchini • Breadcrumbs, • Salt, • Extra virgin olive oil,

ground beef (160 g) • bell peppers (90 g) • Fresh parsley • slices of red onion • dill pickles • extra virgin olive oil • Iodized salt • Black pepper

round bell peppers • basmati rice (about 100 grams) • tomato puree (about 100 ml) • grated pecorino cheese (about 50 grams) • capers • slices of smoked mozzarella (or other cheese) • Olive oil, salt • white wine

fresh lasagna noodles • unsweetened oat milk (about 1/2 liter)

picanha (about 1.2 kg) • mixed sweet peppers, sliced (about 14 oz or 400 grams; use corno peppers or mini sweet peppers) • Olive oil, • Garlic, • Rosemary, • Parsley, • Black pepper, • butter (about 1 oz or 30 grams) • fresh ginger root (about 2 cm) • Polenta,

pasta (300 grams) • tomatoes or cherry tomatoes, diced (200 grams) • cucumbers, diced (200 grams) • pitted black olives, sliced (80 grams) • yellow bell pepper, diced • feta cheese, diced (100 grams) • canned red kidney beans, drained and rinsed (200 grams) • canned tuna in oil, drained (200 grams) • Extra virgin olive oil and vinegar • fresh basil leaves

For the sauce: • large heads of garlic, peeled, germ removed, and thinly sliced • salt-packed anchovies • Red wine for rinsing and soaking the anchovies • extra virgin olive oil (about 600 grams), or a combination of 2 1/4 cups extra virgin olive oil (about 500 grams) and 1/2 cup walnut oil (about 100 grams) • Butter to taste, optional • Options for raw vegetables: • Sliced red or yellow bell peppers • Belgian endive • Radicchio • Savoy cabbage, red or green • Shallots, soaked in a glass with Barbera wine •

medium red bell pepper (about 5.3 oz/150 g) • sun-dried tomatoes (about 2.8 oz/80 g) • small sweet red onion (such as Tropea, about 1), thinly sliced • whole milk ricotta cheese (about 1.8 oz/50 g) • grated semi-aged pecorino cheese (about 1.2 oz/35 g) • small hot chili pepper or to taste, or a little 'nduja sausage • Fresh basil and parsley, to taste • Extra-virgin olive oil, to taste • penne rigate pasta (about 250 g)

beef rump • Pinot Noir (or Cabernet), • Celery, carrot, onion, and herbs, • Butter, • Extra virgin olive oil, • Lardo di Colonnata (thinly sliced like deli meat) • For the mashed potatoes: • medium-sized potatoes • About 1 1/4 cups whole milk • Butter, • Pepper, • Extra virgin olive oil, •