Each

onion • rice (about 350 grams) • Extra virgin olive oil, • dry white wine (about 120 ml) • hot water or broth (about 1 liter) • saffron • Salt, • speck, each about 1/2 inch (1 cm) thick

cleaned squid (about 1.3 lbs/600 g each), including ink sacs • tomato paste (about 100 grams) • spaghetti (about 400 grams) • dry white wine • shallot • Extra-virgin olive oil • Red pepper flakes • Salt, to taste • Fresh parsley, to taste

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 •

For the Ragù: • ground beef (about 500 grams) • peas, optional (about 300 grams) • tomato sauce (about 1 liter) • small onion • Olive oil, salt, and black pepper • balls mozzarella cheese (about 3.5 oz each, 100 grams each) • For the Rice: • rice (about 1 kilogram) • water (about 2.2 liters) • butter (about 120 grams) • salt and black pepper •

Tuscan kale (cavolo nero) • (14 oz/400 g each) cannellini beans • (14 oz/400 g) chickpeas • leek • Tomato paste • Extra virgin olive oil • Salt • Black pepper

whole wheat flour (about 200 grams) • high-protein bread flour (about 765 grams, for long fermentation doughs) • water (about 560 grams) • salt (about 30 grams) • yeast (about 2 grams) • Pistachio pesto, • balls fresh mozzarella (about 3.5 ounces or 100 grams each) • Chopped pistachios, • Sliced mortadella, • Burrata cheese • Roughly chopped pistachios

chicken pieces (about 800 grams) • garlic cloves • dry white wine (about 120 ml) • each of rosemary and sage, to taste • canned peeled tomatoes (about 300 grams) • Salt, extra-virgin olive oil, and black pepper, to taste

bell peppers, one yellow and one red • small stale bread roll • tuna, 3 oz each (80 grams each) • egg • Grated cheese, as desired • cherry tomatoes • capers • Pitted olives, to taste • garlic clove • Fresh chopped parsley • Salt, to taste • Breadcrumbs, •

semolina flour (50 grams) • bread flour (Manitoba or similar) (200 grams) • water (about 160 ml; I use plain bottled water) • fresh yeast (about 10 grams) • boiled potato, mashed (about 75 grams) • sugar • salt (10 grams) • Sea salt flakes, to taste • Fresh rosemary, to taste • diastatic malt powder (2.5 grams; each packet is 5 grams. Use 1% of total flour weight)

heavy cream (185 grams) • Genovese pesto • salt • gelatin • snow peas (also called flat green beans) • sweet potato • Peanut oil for frying • fresh pine nuts (100 grams) • grated parmesan cheese (60 grams) • smoked Maldon salt • extra virgin olive oil

For the pesto panna cotta: • heavy cream (185 grams) • Genovese pesto • salt • unflavored gelatin • For the crispy vegetables and pine nuts: • flat green beans (snow peas or Romano beans) • fresh pine nuts (100 grams) • sweet potato • Peanut oil for frying • For the parmesan crisp: • grated Parmesan cheese (60 grams) •

medium zucchini (about 5 oz/150g each) • large egg • egg yolk • lean cured beef (such as bresaola) • light cream cheese (such as Philadelphia Light) • Black pepper, to taste • Salt, to taste

paccheri pasta (250 g) • tuna, 2.8 oz each, drained (80 g each) • pitted black olives (150 g) • Capers, to taste • cherry tomatoes (150 g) • garlic clove • tomato paste • Extra virgin olive oil • dry white wine (about 60 ml)

beef (about 5 oz/150 grams each) • cured pork fat (lardo) (about 100 grams; or substitute pancetta or dry-cured pork loin) • garlic clove • fresh parsley • Aged pecorino cheese (preferably long-aged, to taste) • Fine salt • Black pepper • onion • bay leaf • red wine (200 ml) • tomato purée or crushed peeled tomatoes (1 liter) • Coarse salt and black pepper •

ossobuco cuts (about 7 oz/200 grams each) • medium carrot • celery stalk • cherry tomatoes • white wine (25 ml) • Salt, to taste • flour • celery stalk • onion • sprigs of parsley • Salt, to taste

linguine (300 g) • unsalted butter (50 g) or 1 3/4 tablespoons butter and 1 3/4 tablespoons extra virgin olive oil (25 g each) • unwaxed lemon • fresh mint • garlic clove • Salt • Black pepper • Grated Parmesan cheese

thin slices pork loin • cooked ham and provolone cheese, each cut in half • Flour, salt, olive oil, and mixed diced vegetables for sautéing (as needed) • peas (about 400 grams)

round eggplants • balls of mozzarella cheese (4.4 oz/125 g each) • tomato sauce (300 ml) • Whole wheat breadcrumbs • Grated Parmesan cheese, • Fresh parsley • Salt

lasagna noodles (Sfogliagrezza style) • mozzarella (Fiordilatte) (about 250 grams) • fresh ricotta salata or mild farmer cheese (about 250 grams) • grated Parmesan cheese (about 50 grams) • large egg • peeled tomatoes (organic, if possible) • Fresh basil • garlic clove • Salt and pepper • Extra virgin olive oil • sprigs fresh marjoram (optional) • muffin pans (12 cups each)

piadina flatbreads made with extra virgin olive oil • frozen cooked octopus pieces • burrata cheeses (about 3.5 oz/100 grams each) • pesto (about 100 grams) • Sun-dried tomatoes in oil and arugula, • Extra virgin olive oil and salt,

lasagna noodles • grated Parmesan cheese (about 50 grams) • béchamel sauce (about 500 ml) • ball mozzarella cheese • ground meat (about 500 grams) • each) tomato purée (about 1.1 quarts or 1.125 liters total) • Olive oil, • onion • Salt,

fresh basil leaves (about 80 grams) • garlic clove (optional) • pine nuts (about 40 grams) • grated Parmesan cheese (about 80 grams, or use 1/3 cup Parmesan and 1/3 cup Pecorino, about 40 grams each) • extra virgin olive oil (about 100 grams) • Salt to taste

all-purpose flour (about 400 grams) • semolina flour (about 100 grams) • milk plus 2/3 cup water (150 ml each) • small pat of butter • salt (about 15 grams) • yeast (about 2.5 grams) • White of 1 egg

Octopus: 1 (about 2.2–3.3 lbs / 1–1.5 kg) • Avocado: 1 ripe • Pistachios: 10–15 whole or 1 small bag of chopped pistachios • Stracciatella or Burrata cheese: about 7 oz (200 grams) • Bread: 4 sandwich rolls (such as kaiser or Italian rolls, about 3.5 oz / 95–100 grams each) • Mint leaves: 10–15 • Extra virgin olive oil • Salt • Black pepper

all-purpose flour (about 300 grams) • fine semolina flour (about 300 grams) • water (about 370-380 grams) • extra virgin olive oil (about 25 grams) • sugar (about 20 grams) • salt (about 20 grams) • active dry yeast (about 12 grams) • balls mozzarella cheese, 7 oz each (about 200 grams each) • crushed tomatoes (about 500 grams) • Salt • Pepper • frying oil (about 1.5 liters)

sea bass (about 10 oz/300 g each) • Extra virgin olive oil, • Salt, • cherry tomatoes • Oregano, • white wine (about 60 ml) • garlic clove • Parsley,

mixed short pasta (such as ditalini, elbows, or small shells) (about 200 grams) • small cans red beans, drained and rinsed (such as kidney beans, about 8 oz each) • bay leaf • fresh rosemary • fresh sage leaves • bacon, cut into strips (about 55 grams) • shallot • Extra virgin olive oil • ladles vegetable broth (about 1 cup or 240 ml) • Red pepper flakes • Salt • tomato paste •

all-purpose flour (about 100 grams) • lactose-free vanilla yogurt (about 1/2 cup each, 125 ml each) • Oil for frying,

flour (about 400 grams) • eggs • each/700 ml) tomato purée • sausages • Pork ribs, • Beef and pork stew meat, • onion • Fresh basil, • mixed ground meat (about 500 grams) • ricotta cheese (about 250 grams) • provolone or mozzarella cheese, diced (about 300 grams) • grated Parmesan cheese (about 100 grams) •

all-purpose flour (about 200 grams) • eggs • extra virgin olive oil • whole milk (1 liter) • salt • lemon juice • mixed mushrooms • speck, cut into sticks