Cherry filling

all-purpose flour (about 430 grams), 1 large egg, 2 egg yolks, 3/4 cup sugar (about 150 grams), 2/3 cup unsalted butter, cold and cubed (about 150 grams), 1 pinch salt, zest of 1 lemon • About 1/2 cup sour cherry preserves (about 130 grams), 1 2/3 cups sheep’s milk ricotta (about 400 grams), 1/2 cup sugar (about 90 grams), ground cinnamon to taste, jarred sour cherries in syrup to taste • Egg white and milk, as needed for brushing, powdered sugar for dusting

eggs • granulated sugar (200 grams) • all-purpose flour (500 grams) • extra virgin olive oil (130 grams) • Lemon zest • baking powder (about 2 1/2 teaspoons or 16 grams) • Cherry preserves or other fruit jam (or chocolate spread) • egg, beaten, for brushing • Powdered sugar (for dusting)

Shortcrust pastry: • all-purpose flour (about 400 grams) • unsalted butter, cold (about 200 grams) • powdered sugar (about 150 grams) • large egg • egg yolk • vanilla powder or 1 teaspoon vanilla extract • salt • Grated zest of 1 lemon • Custard: • whole milk (500 ml) • egg yolks •

ladyfingers • heavy cream (about 500 grams) • mascarpone cheese (about 500 grams) • sugar (about 120 grams) • fresh pineapple • strawberry grapes (about 200 grams) • unflavored gelatin • To taste, black cherry syrup

For the Sponge Cake: • self-rising flour (120 grams); • potato starch (120 grams); • eggs; • salt; • sugar (240 grams) plus 1 tablespoon sugar; • vanilla powder; • For the soaking syrup: • the syrup from the jar of sour cherries in syrup; • plain bottled water; • For the filling (Mascarpone Cream): • non-dairy whipping cream (300 ml); •

sugar (200 grams) • unsalted butter, softened (200 grams) • large eggs, beaten • self-rising flour (200 grams) • baking powder • milk • For the custard: • milk (500 grams) • egg yolks • sugar (100 grams) • cornstarch, sifted (40 grams) • Lemon or orange zest, or vanilla extract •

For the crust • cannoli shells, crushed (about 250 grams) • unsalted butter, melted (about 80 grams) • brown sugar (about 30 grams) • cinnamon • For the filling • very fresh whole milk ricotta (about 700 grams) • heavy cream (about 250 ml) • powdered gelatin (about 8 grams) • powdered sugar (about 200 grams) • dark chocolate chips (about 100 grams) • For decoration •

canned pineapple rings, drained • ladyfingers • sweetened heavy whipping cream (such as Hopla) • mascarpone cheese • pineapple yogurt • sheet gelatin • (about 1.5 oz/45 ml) limoncello • candied cherries

For the sponge cake (I use a ready-made base) • large eggs, at room temperature • sugar (180 grams) • all-purpose flour (or half flour and half cornstarch) (180 grams) • Lemon zest • For the filling • ricotta cheese (1 kg) • sugar (400 grams) • Chocolate chips • For decoration • Smooth ricotta cheese • Candied cherries •

all-purpose flour (about 250 grams), plus extra for dusting • lard (about 30 grams) • unsweetened cocoa powder • Marsala wine (about 2 ounces or 60 grams) • beaten egg • white wine vinegar • Natural vanilla extract • salt • Vegetable oil for frying • sheep’s milk ricotta (about 800 grams) • powdered sugar (about 300 grams) • Dark chocolate chips •

eggs • granulated sugar (100 grams) • type 1 flour (about 130 grams) • baking powder • milk (40 ml) • corn oil (40 ml) • ricotta cheese (400 grams) • powdered sugar (220 grams) • chocolate chips (50 grams) • mixed candied fruit (70 grams) • Mini empty cannoli shells • Candied cherries •

plain dry cookies (about 250 grams) • cannoli shells (about 100 grams) • melted butter (about 150 grams) • fresh ricotta cheese (about 600 grams) • heavy whipping cream (about 250 grams) • powdered sugar (about 200 grams) • dark chocolate chips (about 100 grams) • gelatin (about 12 grams) • cannoli shells (about 150 grams) • chopped pistachios (about 50 grams) • As needed • Candied cherries

cannoli shells, crushed (about 250 grams) • unsalted butter, melted (about 125 grams) • sheep’s milk ricotta (or regular ricotta) (about 750 grams) • heavy cream (about 200 grams) • powdered sugar (about 110 grams) • dark chocolate chips (about 100 grams) • gelatin (about 12 grams) • cannoli shell • To taste, sliced almonds • To taste, chopped pistachios • To taste, candied cherries • To taste, candied orange peel

meat-filled tortellini (about 400 grams) • fresh cherry tomatoes, halved (about 150 grams) • garlic clove • small bunch fresh parsley • Extra virgin olive oil, • Black pepper, • Nutmeg, • Salt,

meat-filled tortellini (400 grams) • fresh cherry tomatoes, halved (150 grams) • small bunch fresh basil • Extra virgin olive oil, • garlic • Salt, to taste • Black pepper, to taste • Ground ginger, to taste • fresh hot chili pepper • Ground nutmeg, to taste

all-purpose flour (about 500 grams) • water, room temperature (about 300 grams) • sugar • salt (3 teaspoons) • instant dry yeast (about 7 grams) • olive oil • cherry tomatoes • arugula (about 300 grams) • Shaved Parmesan cheese • Olive oil, salt, oregano • Vegetable oil for frying

For the dough: • all-purpose flour (type 00) • medium eggs • For the basil pesto: • Fresh basil, • Pine nuts, • Extra virgin olive oil, • Optional: half a clove of garlic, germ removed • Also: • cherry tomatoes • mixed greens (such as Swiss chard or spinach) • anchovy fillets •

grouper-filled ravioli (500 grams) • fresh cherry tomatoes (200 grams) • small bunch fresh parsley • garlic clove • Extra virgin olive oil, • Black pepper, • Salt,

all-purpose flour (about 300 grams) • eggs • small shrimp (about 300 grams) • ricotta cheese (about 150 grams) • Nutmeg, to taste • Thyme, to taste • Salt • Extra virgin olive oil, • Black pepper • shallot • Extra virgin olive oil • cherry tomatoes, depending on size •

red bell peppers and 1 yellow bell pepper • cherry tomatoes (about 500 grams) • assorted aged cheeses, cubed (about 150 grams) • bread crumbs or torn bread (about 150 grams) • sun-dried tomatoes (about 100 grams) • eggs • garlic cloves • grated Parmesan cheese (about 100 grams) • Salt and pepper, to taste • Extra virgin olive oil • Fresh basil, to taste • Oregano, to taste •

kamut flour (about 300 grams) • salt • extra virgin olive oil • water (about 150 ml) • As needed, kamut flour for dusting • cherry tomato passata (about 600 ml) • Heaping 1 teaspoon dried oregano • extra virgin olive oil • Salt, to taste • whole milk mozzarella (or another good melting cheese, about 210 grams)

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

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 •

all-purpose flour (about 600 grams) • medium eggs • extra-virgin olive oil • salt • eggplants • yellow onion • extra-virgin olive oil, • cream cheese (about 100 grams) • salt, • pepper, • mint leaves • swordfish (about 600 grams) •

For the piadina: 2 1/2 cups whole wheat flour (about 300 grams) • all-purpose flour (about 200 grams) • extra virgin olive oil • baking soda • water (about 270 grams) • For the filling: 1 avocado • cream cheese (about 200 grams) • red cherry tomatoes • yellow cherry tomatoes • Juice of 1/2 lemon • sprigs fresh parsley • Salt and pepper •

re-milled semolina flour (about 600 grams) • fresh baker’s yeast • warm water (about 270 grams) • extra virgin olive oil (about 75 grams) • salt (about 10 grams) • sugar • For the filling: • Leeks or yellow onions, as needed (to your taste) • Cherry tomatoes, as needed (you can also use canned peeled tomatoes) • Salt, • Oregano, as desired • Pitted black olives •

soft poppy seed sandwich rolls • escarole • balls fresh mozzarella • Cherry tomatoes • anchovy fillets • black olives (such as Gaeta or Kalamata) • raisins (about 50 grams) • garlic clove • Extra virgin olive oil, salt, pepper, thyme • Balsamic vinegar

rectangular puff pastry • cooked spinach (about 500 grams) • ricotta cheese (about 250 grams) • Black pepper, to taste • Nutmeg, to taste • rosemary • cherry tomatoes • Olive oil, for greasing the pan • Breadcrumbs, for dusting the pan • Pizza cutter • Piping • Scissors •

all-purpose flour (250 grams) • plus 1 tablespoon unsalted butter (125 grams) • salt (4 grams) • water (32 ml) • Mozzarella cubes, • Cherry tomatoes, • Paprika, • Cilantro,

bell peppers, one yellow and one red • small stale bread roll • tuna, 3 oz each (80 grams each) • egg • Grated cheese, as desired • cherry tomatoes • capers • Pitted olives, to taste • garlic clove • Fresh chopped parsley • Salt, to taste • Breadcrumbs, •