Creamed

fresh orecchiette (250 g) • squash blossoms (300 g) • sun-dried tomatoes in oil • capers in vinegar • cacio ricotta cheese (200 g) • garlic cloves • Olive oil • Fresh oregano

pasta (160 g) • cremini or white mushrooms (100 g) • ricotta cheese • Extra virgin olive oil, • White wine, • garlic clove • Salt, • Black pepper, • Parmesan cheese,

egg lasagna noodles • medium butternut squash • white onion • Italian sausages • grated Parmesan cheese (about 100 grams) • shredded mozzarella cheese (about 400 grams) • Salt, pepper, extra-virgin olive oil, to taste

penne pasta (300 grams) • medium-large zucchini • small shrimp (300 grams) or 3 large shrimp per person • garlic cloves • Extra virgin olive oil, • Salt, • Vegetable broth, as needed (to make the sauce) • skillets • Spatula • Ladle • Immersion blender

zucchini • pasta (80 g) • Salt, to taste • ricotta cheese (100 g) • Olive oil, to taste

pearl barley (about 300 grams) • Swiss chard leaves (about 500 grams) • small yellow onion • extra virgin olive oil • milk (30 ml) • chopped almonds (about 100 grams) • ground turmeric • Salt, to taste

mezze maniche pasta (about 270 grams) • smoked salmon (about 50 grams) • broccoli rabe • cream cheese (about 125 grams) • Salt and pepper, to taste • garlic clove

all-purpose flour (about 200 grams) • medium eggs • fresh white mushrooms (about 200 grams) • dried porcini mushrooms (about 40 grams) • vegetable broth (about 100 ml) • garlic clove • Salt, extra-virgin olive oil, and parsley,

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 •

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

paccheri pasta (160 grams) • Burrata cheese • Cherry tomatoes, as desired • shrimp (I use frozen shrimp)

Carnaroli rice (about 280 grams) • vegetable broth (1 liter) • medium zucchini • cream cheese (about 200 grams) • Parmesan cheese, to taste • olive oil • Salt, to taste • Pepper, to taste • saucepans • Spatula

mixed ground meat (about 450 grams) • egg • grated Parmesan cheese (about 30 grams) • Salt, to taste • Black pepper, to taste • chopped celery leaves (about 20 grams) • sandwich bread • Milk, • all-purpose flour (about 24 grams) • butter • olive oil • dry white wine (about 50 ml) •

penne pasta (320 grams) • mushrooms, sliced (300 grams) • onion, chopped (or use a mix of chopped vegetables for sautéing) • tomato paste (30 grams) • heavy cream (200 grams) • Olive oil, • Fine salt, • Chopped parsley,

apples (about 2.2 lbs / 1 kg) • sugar (160 grams) plus 2 tablespoons • eggs • all-purpose flour (about 130 grams) • milk (300 ml) • plain yogurt (125 ml) • sunflower oil (70 ml) • vanilla baking powder (about 0.5 oz / 16 grams)

fresh spinach (about 600 grams) • butter (about 50 grams) • milk (about 100 ml), plus more if needed

penne pasta (200 grams) • garlic • red bell pepper • heavy cream (about 1/2 cup or 120 ml) • Olive oil, • Salt, • Red pepper flakes,

eggs • egg whites • powdered milk (about 130 grams) • water (200 ml) • skim milk (100 ml) • vegetable oil • unsweetened cocoa powder (about 35 grams) • sweetener or coconut sugar (about 40 grams; I used maple syrup) • cocoa powder,

mussels (about 1.5 kg) • littleneck clams (about 1 kg) • spaghetti or linguine (about 400 grams) • cherry, grape, or plum tomatoes • Pecorino Romano cheese • garlic clove • sprigs fresh parsley • Fresh chili pepper, to taste • Salt, to taste • Black pepper, to taste • Extra-virgin olive oil, to taste

penne (65 g) • figs (160 g) • garlic, finely minced • Butter • red onion, sliced • all-purpose flour • milk (100 ml) • gorgonzola (30 g) • Parmesan cheese • Salt and pepper

frozen white mushrooms (about 300 grams) • garlic clove • salt • water (about 950 ml) • For the pasta dough • durum wheat semolina flour (about 500 grams) • eggs • Warm water with a pinch of salt, as needed • Large skillet • Spoon

Carnaroli rice (about 500 grams) • asparagus • vegetable broth made with bouillon and asparagus stems (about 2 liters) • onion • butter (about 20 grams) • pancetta, not smoked (about 2 to 2.5 ounces or 50-70 grams) • Salt and pepper, to taste • White wine, to taste

ground beef for sauce (500 grams) • mustard • fresh parsley • eggs • Salt, to taste • onion • white wine (120 ml) • water (120 ml) • all-purpose flour • Breadcrumbs,

Tuscan kale (cavolo nero) (300 g) • garlic, diced • red pepper flakes • tomato purée (250 g) • cooked beans (400 g) • orzo pasta (risoni) (500 g) • Extra-virgin olive oil, • Salt, • Black pepper,

Arborio or Carnaroli rice (160 grams) • fresh asparagus (about 9 ounces or 250 grams) • arugula (about 1 ounce or 30 grams) • small onion • vegetable broth (1 liter) • dry white wine (50 ml) • butter (15 grams) • extra virgin olive oil • grated Parmesan cheese (about 1 ounce or 30 grams) • Salt and pepper, to taste • large saucepan (for cooking the risotto) • skillet (for cooking the asparagus) •

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) •

Carnaroli rice (about 90 grams) • prepared Genovese pesto • vegetable broth (1 liter) • rice flour (about 20 grams) • grated Parmesan cheese (about 30 grams) • Gorgonzola cheese, mild or spicy (about 100 grams) • milk (about 60 ml) • salt

risotto rice (about 320 grams) • olive oil (30 ml) • onion • saffron • vegetable broth (1 liter) • Salt, to taste • dry white wine (about 2 fl oz or 60 ml) • butter (about 40 grams) • grated cheese (about 40 grams)

For the gnocchi: • potatoes (about 700 grams, best if older or very dry) • potato starch (about 100 grams) • coarse flour (about 100 grams, or any coarsely ground flour) • For the creamy gorgonzola sauce: • unsalted butter (about 50 grams) • whole milk (about 200 ml) • mild gorgonzola cheese (about 200 grams) • grated Parmesan cheese (about 50 grams)

clams • linguine (about 300 grams) • potatoes • garlic • parsley • Black pepper, to taste • extra virgin olive oil • chili pepper