Colander

large egg • milk (80 ml) • extra virgin olive oil (120 ml) • salt • all-purpose flour (about 360 grams) • baking powder (16 grams, for savory recipes) • tomato puree (350 ml) • extra virgin olive oil • dried oregano • cooked ham (150 grams) • whole milk mozzarella (200 grams) • salt

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 •

zucchini • pearl barley (about 120 grams) • smoked salmon (about 100 grams) • white onion • garlic • salt, to taste • lemon zest, to taste • extra virgin olive oil • leek

large eggplant • buffalo mozzarella (about 120 grams) • breadcrumbs (4 tablespoons) • grated Parmesan cheese (8 tablespoons) • egg • small bunch parsley • garlic • Extra-virgin olive oil, • Marjoram, • Panca chili powder, • Salt,

For the gorgonzola cream: • Milk, • sweet gorgonzola (160 grams) • butter (about 1/2 oz or 15 grams) • brandy or cognac (helps break up the gorgonzola texture) • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • shrimp tails • Lardo di Colonnata • Extra-virgin olive oil, • Black pepper, • Fresh herbs (such as thyme, rosemary, etc.), • dried linguine (about 400 grams) •

Shells: • all-purpose flour (about 300 grams) • melted butter (about 30 grams) • sugar (about 30 grams) • large egg • capful dry Marsala wine • Vegetable oil and lard, as needed, for frying • Filling: • fresh sheep’s milk ricotta (about 400 grams) • powdered sugar with vanilla (about 200 grams) • candied fruit or chocolate chips, optional (about 100 grams) • Chopped nuts, for decorating (optional, as needed) •

unsalted butter, softened (50 grams) • granulated sugar (50 grams) • all-purpose flour (60 grams) • finely chopped almonds (60 grams) • unsalted butter, at room temperature (100 grams) • powdered sugar (100 grams) • finely chopped almonds (100 grams) • all-purpose flour (20 grams) • large eggs, at room temperature (110 grams) • salt • granulated sugar • unsalted butter (40 grams) •

all-purpose flour (about 180 grams) • semolina flour (about 100 grams) • For the filling • For the cheese sauce • To finish • Tools:

plain tea biscuits (about 250 grams) • egg yolks • For cooking the strawberries: • For the strawberry sauce: • Tools:

lemon (juice and zest) • eggs (room temperature) • granulated sugar (about 100 grams) • sunflower oil (about 120 ml) • all-purpose flour (about 250 grams) • baking powder (about 2 1/2 teaspoons or 16 grams) • milk chocolate (about 100 grams) • Powdered sugar, • large mixing bowl • medium mixing bowl • lemon zester or grater • citrus juicer •

quinoa (about 200 grams) • zucchini • breadcrumbs (about 50 grams) • mild provolone cheese (about 200 grams) • Extra-virgin olive oil

firm black eggplants • short pasta (like penne or rigatoni) (400 grams) • ripe round tomatoes • hard-boiled eggs • fresh basil • salt • extra virgin olive oil • garlic clove • smoked ricotta cheese (200 grams)

large zucchini • water (200 ml) • fresh yeast (10 grams) • all-purpose flour (about 200 grams) • anchovy fillets in oil, drained and chopped (35 grams) • sugar • Salt, to taste • Fresh mint (or calamint), to taste • Oil for frying

veal cutlets (about 300 grams) • Parmesan cheese (about 100 grams) • mixed salad greens • Extra virgin olive oil, • Salt, • Black pepper,

For the crust • all-purpose flour (about 300 grams) • unsweetened cocoa powder (about 25 grams) • cold unsalted butter, diced (about 150 grams) • powdered sugar (about 100 grams) • large egg • salt • dark chocolate, melted, for brushing the crust (about 40 grams) • For the panna cotta • heavy cream (about 500 ml) • sugar (about 60 grams) • mint syrup (about 120 ml) •

egg yolks • lemon juice (50 grams) • heavy cream (350 grams) • sugar (125 grams) • fresh basil leaves • raspberries for garnish • for the citrus gel: • lemon juice (125 grams) • powdered gelatin (10 grams) • water (50 grams)

all-purpose flour (250 grams) • sugar (100 grams) • unsalted butter (100 grams) • large egg • egg yolk • Grated lemon zest • vanilla baking powder • ricotta cheese, preferably sheep's milk (600 grams) • powdered sugar (300 grams) • Chocolate chips • Chopped pistachios • Powdered sugar •

For the filling • rice (150 grams) • milk (400 grams) • water (200 grams) • sugar (150 grams) • butter (30 grams) • Zest of 1 lemon • Zest of 1 orange • Orange blossom extract • ricotta cheese (350 grams) • eggs • cinnamon •

large eggplants • large onions • celery • green olives, sliced (100 grams) • tomato sauce (1 liter) • Olive oil • little sugar • little white vinegar • Basil

farfalle pasta (about 300 grams) • Italian eggplants • zucchini • carrot • frozen peas (about 150 grams) • garlic clove • arugula • walnut halves • pine nuts (about 5 grams) • grated Parmesan cheese (about 50 grams) • grated Pecorino Romano cheese (about 50 grams) • Extra-virgin olive oil,

chicken breast (about 250 grams) • fresh spinach (about 400 grams) • small pats butter • olive oil • dry white wine (about 60 ml) • Salt, to taste • Black pepper, to taste • skillet • grill pan • pot with lid • colander • pair of tongs •

squid (depending on size) • onion • ball burrata cheese • Apple cider vinegar, • garlic • Fresh rosemary, • Yellow grape tomatoes, • Fresh basil, • Rum or brandy, • Mixed baby greens, • prosciutto • For the watermelon gelée: •

Multigrain bread, • tuna (about 250 grams)

fresh littleneck clams • linguine pasta • plum tomatoes (such as Piccadilly or Roma) • (about 700 grams) chicory greens • long fresh chili pepper • Fresh basil and oregano, to taste • Extra-virgin olive oil, • garlic cloves • anchovy fillets

water (500 ml) • lemon juice (250 ml) • sugar (200 grams)

pasta (300 grams) • lemon with edible peel (zest of 1 lemon + juice of 1/2 lemon) • cream cheese (100 grams) • Black pepper, to taste • butter (about 14 grams) • Chives, to taste • Salt, to taste (optional) • Parmesan cheese, to taste (optional) • pot • skillet • cutting board with knife • citrus juicer •

heavy cream (350 ml) • whole milk (350 ml) • sugar (200 grams) • unsweetened cocoa powder (40 grams) • amaretti cookies, finely crushed (200 grams) • white chocolate, chopped (200 grams) • unsalted butter, melted (80 grams) • fresh orange juice (300 ml) • Juice of 1 lemon • gelatin (about 24 grams)

penne (about 160 grams) • small head of Treviso radicchio • Tools:

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 •

short pasta (300 g) • yellow cherry tomatoes (300 g) • large eggplant • Extra virgin olive oil • Salt • Garlic • Fresh basil • Salted ricotta cheese (optional)