Dip

orecchiette (250 g) • cooked chickpeas (150 g) • sun-dried tomatoes in oil, drained • tahini sauce • Extra-virgin olive oil, • About 1/4 cup hot water (half an espresso cup) • Sliced or chopped blanched almonds, • Turmeric, • Paprika, • Salt and pepper,

rectangular puff pastry • 'Nduja spread • speck (or prosciutto) • thin slices Ragusano cheese (or provolone) • egg • sesame seeds

rice flour (160 grams) • milk (170 ml) • sugar • vegetable oil (20 ml) • baking powder • lemon • for garnish • chocolate hazelnut spread • strawberries • oranges

calamari (800 grams) • All-purpose flour, • Vegetable oil for frying • Salt • For the Aioli Sauce: • garlic cloves • eggs • Juice of 1 lemon • White pepper, • Salt • Extra virgin olive oil

cooked pasta (about 200 grams) • egg yolks • egg whites • grated Parmesan cheese • salt • For the cheese fondue • unsalted butter (about 20 grams) • heavy cream (about 180 ml) • grated Parmesan cheese (about 150 grams) • egg yolk • Black pepper • Ragù alla bolognese, as needed (optional)

Arborio rice (240 grams) • peeled pumpkin, diced (350 grams) • onion • vegetable broth (1/2 liter) • Gorgonzola cheese (200 grams) • Butter and Parmesan cheese, as needed, for finishing • dry white wine (1 glass) • Extra virgin olive oil, • Salt,

rustic bread • burrata cheese • To taste, pitted olives • To taste, anchovy fillets in oil • Bell peppers • Olives • Capers • Anchovy fillets in oil

Lettuce • carrots • Radicchio • Chickpeas (1 can) • fennel bulb • plain yogurt (preferably Greek) • Extra virgin olive oil, • Salt, • cucumber • garlic clove

whole wheat bread • cooked chickpeas (about 200 grams) • tahini (or sesame seeds) • sun-dried tomatoes • Extra virgin olive oil

Roma rice (about 240 grams) • vegetable broth (about 650 ml) • peeled pumpkin, diced (about 250 grams) • Taleggio cheese, chopped (about 150 grams) • heavy cream (about 250 ml) • Nutmeg, to taste • White pepper, to taste • speck, cut into sticks (about 100 grams) • unsalted butter (about 30 grams) • grated Parmesan cheese (about 80 grams) • chopped hazelnuts (about 50 grams) • Salt, to taste •

all-purpose flour (about 50 grams) • water (about 125 ml) • extra virgin olive oil • salt • small potato • spray of extra virgin olive oil • Salt, rosemary, paprika • cooked chickpeas (about 240 grams) • Lemon juice • salt • tahini sauce • extra virgin olive oil •

avocado • lemon • tomato • red onion • Salt and olive oil, to taste • Bread crostini

pearl barley (about 400 grams) • onion • Treviso radicchio • Vegetable broth, • butter • Extra-virgin olive oil, • unsweetened cocoa powder • For the Parmesan fondue: • grated Parmesan cheese (about 150 grams) for the fondue • milk (about 150 grams) for the fondue • Salt,

dried lentils (about 150 grams) • medium carrots • onion • garlic clove • Greek yogurt • extra-virgin olive oil, • sprigs fresh parsley • salt, to taste • all-purpose flour (about 50 grams) • cucumber • garlic clove • extra-virgin olive oil, •

chicken breast (150 grams) • Rosemary,

garlic (1 per person, about 2 3/4 inches in diameter) • milk (1 liter) • heavy cream (100 ml) • salt-packed anchovies (100 grams) • Extra virgin olive oil • Carrots (boiled or raw) • Boiled potatoes • Boiled onions and pearl onions • Boiled zucchini • Endive lettuce • Beets • Celery (boiled or raw) •

anchovies in oil (300 g) • boiled potatoes, cut into pieces • olive oil (about 300 ml) • garlic • Raw vegetables of your choice (fennel, carrots, celery, etc.)

For the sauce: • large heads of garlic, peeled, germ removed, and thinly sliced • salt-packed anchovies • Red wine for rinsing and soaking the anchovies • extra virgin olive oil (about 600 grams), or a combination of 2 1/4 cups extra virgin olive oil (about 500 grams) and 1/2 cup walnut oil (about 100 grams) • Butter to taste, optional • Options for raw vegetables: • Sliced red or yellow bell peppers • Belgian endive • Radicchio • Savoy cabbage, red or green • Shallots, soaked in a glass with Barbera wine •

salted anchovies (100 grams) • garlic cloves • Olive oil, • heavy cream (100 ml) • red bell peppers • green bell peppers • yellow bell peppers • milk (about 120 ml)

Carnaroli rice (about 180 grams) • porcini mushrooms • shallot • To taste • Salt • Black pepper • Parsley • Butter • Parmesan cheese • Extra virgin olive oil • White wine

potato gnocchi (500 grams) • Gorgonzola cheese (250 grams) • basil leaves • pine nuts • grated Parmesan cheese • extra virgin olive oil • garlic • small bunch of arugula (optional) • Salt, to taste • Black pepper, to taste • milk (about 2 oz or 60 ml) • bacon

all-purpose flour (about 200 grams) • eggs • grappa • salt • sugar • heavy cream • Oil for frying • Chocolate hazelnut spread (such as Nutella) • heavy whipping cream (about 200 grams)

Ingredients for 12-15 cannoli: • all-purpose flour (250 grams) • granulated sugar (25 grams) • lard or extra-virgin olive oil (15 grams) • drops of lemon juice • Passito di Pantelleria dessert wine (120 ml) • salt • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • Guacamole: • avocado • lime • Tabasco sauce, to taste •

avocado • fresh sage, chopped • onion, chopped • garlic, chopped • olive oil • salt • pepper

artichokes • garlic clove • medium onion (or shallot) • butter (about 20 grams) • Extra virgin olive oil, • Salt, • Carnaroli rice (about 280 grams) • For the vegetable broth: • carrot • celery stalk • onion • Artichoke leaves (the tender tips you trim off) •

water • red cabbage • Lemon juice, to taste • thyme • Carnaroli rice • shallot • dry white wine • Parmesan cheese • butter • sausage • Olive oil, to taste • Salt, to taste •