Color

butternut squash • leaves of kale (or broccoli greens) • cooked beans • potatoes • Extra virgin olive oil • garlic clove • turmeric • Salt, to taste

For the gnocchi: 2 cups firm ricotta cheese (about 500 grams) • all-purpose flour (about 250 grams), plus more if needed • arugula (about 40 grams) • Freshly grated nutmeg • Salt and pepper • For the sauce: 2/3 cup red cherry tomatoes (about 100 grams) • yellow cherry tomatoes (about 100 grams) • garlic clove • Salt • Extra-virgin olive oil,

broccoli rabe (about 1.8 kg) • potatoes • carrots • eggs • Salt and black pepper • Olive oil • Nonstick skillet greased with olive oil

turkey ossobuco cuts • bell peppers (depending on size), different colors • Taggiasca olives, • Extra virgin olive oil, • onion • anchovy fillets in oil • Fresh rosemary, • Black pepper, • Scant 1/2 cup good white wine (about 100 ml) • garlic clove • Bread crumbs

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 •

rustic bread • tomato • To taste, garlic • To taste, olive oil • To taste, salt • For green: a few leaves of arugula, basil, lettuce • For white: Belgian endive and soybean sprouts • For purple: radicchio, red onion • For yellow: corn • For red: tomatoes • For beige: the color of toasted semolina bread

durum wheat semolina (about 400 grams) • sweet Italian long peppers (such as Corno di Toro), assorted colors • Extra virgin olive oil, • anchovy fillets in oil • Fresh rosemary, • garlic cloves • Fresh parsley, • Crushed red pepper flakes,

To taste, Piedmontese salsa verde • rabbit, cut into pieces • mini sweet peppers, assorted colors • To taste, extra-virgin olive oil • garlic clove • To taste, fresh herbs (rosemary, thyme, oregano) • To taste, coriander seeds (freshly ground) • To taste, black pepper • onion • dry white wine (about 60 ml) • To taste, vegetable broth (not bouillon cubes!)

eggplants • mixed color bell peppers • celery stalks • large onion • canned peeled tomatoes (about 300 grams) • pitted green olives (in brine) • Fresh basil leaves, to taste • white vinegar (about 50 ml, apple cider vinegar is fine) • sugar • salt • High-oleic sunflower oil or peanut oil, for frying, • Water,

For cooking the octopus: • octopus (about 2.2 lbs / 1 kg) • onion • celery stalk • carrot • bay leaves • mini plum tomatoes (about 700 grams) • garlic cloves • Fresh rosemary, • mini sweet peppers, assorted colors (about 400 grams) • pine nuts (about 1/4 cup or 40–50 grams) • Salt-packed capers, •

yellow bell peppers (you can use other colors if you prefer) • tagliatelle (about 150 grams) • prepared meat sauce (about 250 ml) • mozzarella cheese ball • mortadella, diced (about 100 grams)

large fregola pasta (about 110 grams) • beef chuck roast (about 500 grams) • lacinato kale (about 400 grams) • potatoes • medium onion • small plum tomatoes (for color) • beef broth (about 1.5 liters) • red kidney beans, steamed (about 14 ounces/400 grams), drained • dry white wine (about 60 ml) • Extra-virgin olive oil, • Black pepper, • chili pepper (optional)

instant polenta mix • Water • chicken breast • bell peppers, preferably different colors • Olive oil, salt, pepper, and herbs to taste