Celery roasted

medium bell peppers • large onions • zucchini • medium eggplants • medium tomatoes • carrots • celery stalk • Oregano, to taste • Salt, to taste • Extra virgin olive oil, to taste • dried egg pasta (about 350 grams)

peeled pumpkin (about 800 grams; I prefer kabocha or similar varieties) • celery stalks • yellow onion • vegetable bouillon cube • Day-old bread • Salt • Extra virgin olive oil

fresh red mullets • medium potatoes • celery stalks • Belgian endives • Salt • Pepper • Extra virgin olive oil • breadcrumbs • Herb mix,

celery leaves (about 50 grams) • milk (400 ml) • eggs • whole wheat flour (about 300 grams) • baking soda • grated Parmesan cheese (about 50 grams) • salt • Oil for frying

whole celery stalk with leaves • old-fashioned oats (about 200 grams) • unsweetened soy milk (about 60 ml) • extra virgin olive oil • turmeric (use 1 teaspoon if you like a stronger flavor) • Salt and pepper, to taste • Sesame seeds,

cremini or white mushrooms • small zucchini • béchamel sauce • creamy gorgonzola cheese • cooked ham • Olive oil, • Fresh parsley, • Salt and pepper, • small carrot • garlic clove • small celery stalk • chopped parsley •

beef shoulder • rosemary • beef bones • Butter as needed for browning • onions • carrots • celery • dry white wine • Salt, pepper, and oil • cold water • small cup coffee • all-purpose flour •

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, •

beef eye of round • white wine (I used Pinot Grigio) • smoked bacon (sliced like deli ham) • carrot • celery • onion • Herbs to taste: rosemary, sage, thyme • garlic • Pepper to taste • butter • Olive oil • For the caramelized onions: •

farfalle pasta (about 340 grams) • ball mozzarella cheese • grated Parmesan cheese (about 100 grams) • mortadella (about 100 grams) • Salt, to taste • mixed ground meat (about 300 grams) • cooked or frozen peas (about 150 grams) • onion • carrot • celery stalk • red wine (about 60 ml) • tomato purée (about 500 ml) •

potato gnocchi (1 kg) • meat sauce (about 300 grams) • mozzarella, well-drained and cut into cubes (about 250 grams) • grated Parmesan cheese (about 60 grams) • Butter, as needed, for the top • extra virgin olive oil • onion • carrot • celery stalk • ground meat (mixed or your choice, about 250 grams) • Salt and pepper, to taste • cutting board with knife •

pasta (300 grams) • ground beef (250 grams)

brown rice (about 400 grams) • frozen artichoke hearts (about 400 grams) • grated Parmesan cheese (about 100 grams) • small bunch fresh parsley • white wine (about 120 ml) • plain breadcrumbs (about 100 grams) • celery stalk • large potatoes • onion • carrot • Olive oil, as needed (extra virgin) • Ground ginger, •

pasta (about 500 grams) • Extra-virgin olive oil, • Soffritto (chopped onion, carrot, and celery), • ground meat (about 200 grams) • White wine, • Salt, • Nutmeg, • zucchini • tube tomato paste • Water, • balls mozzarella cheese • Grated Parmesan cheese, •

cannelloni (about 500 grams) • grated Parmesan cheese (about 50 grams) • pizzocherino cheese (about 250 grams) • butter (about 60 grams) • all-purpose flour (about 60 grams) • milk (about 750 ml) • Nutmeg, to taste • Salt, to taste • carrot • onion • celery stalk • garlic clove •

rigatoni (about 600 grams) • tomato purée (about 2 liters) • To taste, finely chopped celery, carrot, and onion • To taste, extra virgin olive oil • To taste, salt • To taste, black pepper • dry white wine (about 60 ml) • mixed ground meat (about 1 kg) • large eggs • balls fresh mozzarella cheese • grated Parmesan cheese (about 150 grams) • fresh basil leaves

broken ziti pasta (about 280 grams) • ground beef (about 150 grams) • celery stalk • carrot • onion • canned peeled tomatoes (about 600 grams) • Extra virgin olive oil, • mozzarella cheese, diced (about 100 grams) • ricotta cheese (about 100 grams) • Grated Parmesan cheese, • Fresh basil, • Salt, •

veal shanks (ossobuco) • Vegetable broth • All-purpose flour • Herbs (thyme, parsley, or rosemary) • Finely chopped carrot, celery, and onion • Extra virgin olive oil, red wine

fresh scialatielli pasta (400 grams) • ground veal (300 grams)

pork loin • smoked bacon • champignon mushrooms

beef cheeks, about 1 1/3 lbs (600 grams) each • carrot • onion • celery stalk • Fresh thyme, rosemary, and sage, • Extra-virgin olive oil, • Vin Santo (300 ml) • good-quality red wine (200 ml) • Black pepper, • rustic Italian bread (not fresh) • Thyme, • shallot •

re-milled semolina flour (about 400 grams) • all-purpose flour (about 100 grams) • active dry yeast (about 6 grams) • turmeric • Ground Sichuan pepper • water (about 350 ml) • salt • extra virgin olive oil • tomato puree (about 350 grams) • bell peppers, assorted colors • Celery heart, to taste • Fresh mint •

fresh pork collar (about 800 grams) • Crushed red pepper, to taste • rice vinegar • celery stalk, 1 carrot, and 1 yellow onion • garlic cloves • Black lava salt flakes, to taste • Rosemary, to taste • Black pepper, to taste • Extra virgin olive oil, to taste • Ground coriander, to taste • For the cream: • leek •

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 •

Roast chicken drumsticks • cherry tomatoes (about 200 grams) • bay leaves • Vegetable broth, • Pepper, • large onion • Olive oil, • Basil leaves, • For the vegetable broth • carrot • celery stalk • onion •

Italian sausage (500 g) • To taste, finely chopped celery, carrots, and onion • mushrooms of your choice (300 g) • To taste, white wine • tomato purée • grated cheese (300 g) • To taste, olive oil

eggs • all-purpose flour (about 350–400 grams) • semolina flour (about 50 grams) • salt • ground meat (can be mixed) (about 500 grams) • sausages • beef tendons • crushed tomatoes or whole peeled tomatoes (about 800 ml) • onion • celery stalk • carrot • wine •

tagliatelle (400 grams) • ground beef (150 grams) • peas (100 grams) • carrot • celery stalk • onion • canned peeled tomatoes or half tomato purée (1 kg) • provolone cheese • red wine (50 ml) • bay leaf and sage • Salt and extra-virgin olive oil, • Grated Parmesan cheese, for sprinkling

For the meat sauce: • carrots • celery stalks • large red onions • crushed tomatoes • Salt, black pepper, and red pepper flakes to taste • vinegar, extra-virgin olive oil • mixed ground meat • For the fresh pasta: • flour (about 800 grams) • eggs • For the béchamel sauce: •

veal (200 grams) • beef (300 grams) • pork (200 grams) • carrot • celery stalks • shallot • Vegetables: • marjoram • rosemary • basil leaves • milk (1.5 liters) • all-purpose flour •