Cinnamon leaf

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 •

eggs • chestnut flour (about 150 grams) • all-purpose flour (about 70 grams) • seedless Concord grapes or other table grapes, halved (about 300 grams) • packed light brown sugar (about 120 grams) • sunflower oil (about 80 ml) • plus 1 tablespoon clear apple juice (about 100 ml) • ground cinnamon • baking powder (about 2 1/2 teaspoons or 16 grams) • Powdered sugar, as needed, for dusting • large mixing bowls • electric mixer •

Carnaroli rice (about 3/4 cup) • semi-aged Pecorino Romano cheese, cut into pieces (about 5 1/3 ounces) • heavy cream (about 1 cup) • unsalted butter (about 2/3 cup) • cinnamon • garlic clove, unpeeled • scallion, crushed • pink shrimp, cleaned and chopped (about 5 2/3 ounces) • Sweet paprika • Bay leaf, grated ginger • extra virgin olive oil (about 1/2 cup) • unsweetened cocoa powder (about 1 tablespoon) •

veal roast (about 800 grams) • celery stalk • carrot • onion • garlic clove • dry white wine (250 ml) • water (1.5 liters) • sage leaf • Olive oil • black peppercorns • Coarse salt • small piece of cinnamon stick •

pumpkin (about 1500 g) • all-purpose flour (about 400 g) • salt • eggs • cinnamon • unsalted butter (about 100 g) • fresh sage leaves • Grated Parmesan cheese