Essences

unsalted butter, softened (200 grams) • sugar (150 grams) • salt (2 grams) • large egg (about 50 grams) • pastry flour (330 grams) • vanilla extract • zest of 1 untreated lemon • ricotta cheese (300 grams) • sugar (300 grams) • cooked wheat (240 grams) • large egg yolks (120 grams) • milk (60 grams) •

cooked wheat, about 1 lb (500 grams) • milk (300 ml) • butter • ricotta cheese (about 700 grams) • sugar (about 700 grams) • eggs • pastry cream (about 300 grams) • vials orange blossom water • vials millefiori essence • small cup limoncello • drops vanilla extract • candied fruit, diced (about 120 grams), as desired •

For the shortcrust pastry • all-purpose flour (about 500 grams) • unsalted butter or lard (about 200 grams) • granulated sugar (about 200 grams) • egg yolks + 1 whole egg • Grated zest of 1 organic lemon • salt • For cooking the wheat • cooked wheat berries (about 400 grams) • whole milk (about 700 ml) • Peel of 1 organic lemon • granulated sugar •

chicory leaves (about 100 grams) • short pasta, such as mafaldine (about 80 grams) • mixed seeds (such as sunflower, flax, chia, and poppy) • heaping tablespoon extra virgin olive oil • Grated lemon zest • Anchovy essence (optional)

rice flour (about 100 grams) • oat flour (about 100 grams) • Liquor of choice (I used Strega) to taste