Farro

all-purpose flour (about 250 grams) • powdered sugar (about 100 grams) • cold unsalted butter (about 150 grams) • large egg • Grated zest of 1 lemon • fine salt • semi-pearled farro (about 80 grams) • unsalted butter (about 30 grams) • milk (about 200 grams) • salt • Zest of 1 lemon • ricotta cheese (about 250 grams) •

water (600 ml) • bouillon cube • onion • carrots • celery stalks • pumpkin (250 g) • farro (250 g) • Salt, to taste • Black pepper, to taste • Olive oil, to taste • baguette

onion • garlic • carrot • celery stalk • bay leaves • sage leaves • rosemary • Salt and pepper • extra virgin olive oil • About 2 cups water (about 500 ml) • pumpkin, peeled and cleaned (about 300 grams) • dried porcini mushrooms (about 1/2–3/4 oz or 15–20 grams) •

Pie crust: • whole wheat flour (about 100 grams) • all-purpose flour (about 150 grams) • light brown sugar (about 140 grams) • sunflower oil (about 40 grams) • unsweetened almond milk (about 80 grams) • baking soda • apple cider vinegar • orange blossom water • Filling: • whole grain farro (about 150 grams) • About 3/4 cup almond milk for cooking the farro (about 200 grams) •

all-purpose flour (about 350 grams) • egg • egg yolk • unsalted butter, softened (about 130 grams) • sugar (about 75 grams) • lemon (zest only) • cooked farro (about 300 grams) • milk (300 ml) • lard or unsalted butter • Zest of 1 unwaxed lemon, grated • Zest of 1 unwaxed orange, grated • fresh ricotta cheese, buffalo or cow’s milk (about 400 grams) •

quick-cooking farro (about 120 grams) • cooked chickpeas (about 300 grams) • fresh thyme • fresh rosemary • garlic clove • Extra-virgin olive oil, • Salt • Black pepper • Vegetable broth

pearled farro (about 200 grams) • pesto • Arugula, • basil leaves • Green olives, • tomatoes • Balsamic vinegar and glaze, • Salt, • Extra-virgin olive oil,

Tuscan soup mix (with pearled farro, tondini beans, black-eyed peas, and black beans) • carrot • celery • onion • plenty of water • olive oil and salt, to taste • bouillon cube • sage and rosemary, to taste • ground black pepper, to taste

dried chickpeas (about 70 grams) • bay leaf • pearled farro (about 50 grams) • asparagus stalks, chopped (about 100 grams, stalks only) • cherry tomatoes • pitted green olives (about 20 grams) • extra virgin olive oil • freshly squeezed lemon juice • basil leaf • pumpkin seeds (about 10 grams) • Salt, to taste • walnut halves (about 20 grams) •

farro farfalle pasta (about 140 grams) • small cherry tomatoes • garlic cloves • extra-virgin olive oil • arugula • pine nuts • pesto • salt, to taste • pepper, to taste

farro flour (200 grams) • rice flour (100 grams) • water (about 150 ml) • Citrus pesto

black-eyed peas (about 60 grams) • black chickpeas (about 60 grams) • small lentils (about 50 grams) • pearled farro (about 100 grams) • vegetable broth (about 600 ml) • celery stalk • carrot • shallot • olive oil for cooking • Salt, to taste • extra virgin olive oil (cold-pressed)

pearled farro (200 g) • pesto • iceberg lettuce • basil leaves • Green olives, to taste • tomatoes • tuna • Salt, to taste • Extra virgin olive oil, to taste

spelt flour (150 grams) • rice flour (70 grams) • packed dark brown sugar (90 grams) • large egg yolks (about 1.5 ounces or 45 grams) • couple drops orange extract • salt • unsalted butter or margarine (130 grams) • apricot jam or other jam of your choice (250–300 grams)

eggplant (500 g) • spelt flour (about 150 g) • grated Parmesan cheese (about 150 g) • ricotta cheese (about 300 g) • black pepper • nutmeg • eggs • Salt • Tomato and basil sauce

farro (about 90 grams) • Water, • Salt, • Sun-dried tomatoes, • Corn, • Chickpeas,

organic spelt flour (about 500 grams) • water (about 400 grams) • active dry yeast (about 10 grams) • salt (about 15 grams) • Tomato, • Cherry tomatoes, • Olive oil, • Oregano, • Olives, • Salt, as needed for the top

Nutella (180 grams) • organic spelt flour (135 grams) • large egg • Nutella • Optional: chopped hazelnuts or powdered sugar

spelt pasta (160 g) • Water as needed for boiling • Salt • hemp seeds (55 g) • cashews (50 g) • olive oil • salt • mortar and pestle • pot • slotted spoon

spelt flour (550 grams) • water (250 grams) • oil (80 grams) • salt (10 grams) • baking soda • Tomatoes • Mixed salad greens • Fresh mozzarella (buffalo mozzarella) • Squacquerone cheese • Salami • Tuna • Mayonnaise and ketchup

whole spelt flour (about 500 grams) • sunflower margarine (about 200 grams) • powdered sugar (about 200 grams) • Grated lemon zest • salt • Vanilla, to taste • Almond milk, • sheep’s milk ricotta (about 500 grams) • powdered sugar (about 250 grams) • chocolate chips (about 200 grams) • plain cookies or sponge cake (about 300 grams)

spelt penne pasta (about 400 grams) • smoked salmon (about 200 grams) • asparagus • pistachio pesto (about 100 grams) • Black pepper, to taste • Fresh ginger, to taste • Lemon zest, to taste

potatoes (about 1 kg) • spelt flour (about 250 grams) • Salt

spelt flour (about 150 grams) • potato starch (about 50 grams) • vanilla baking powder • eggs • granulated sugar (about 160 grams) • vanilla extract • organic lemon (zest) • salt • sunflower oil (about 100 ml) • plain non-fat Greek yogurt (room temperature, about 200 grams) • mixed berries (about 200 grams) • flour

all-purpose flour (about 160 grams) • spelt flakes (about 100 grams) • brown sugar (about 80 grams) • dark chocolate chips (about 100 grams) • raisins (about 100 grams) • cornstarch (about 25 grams) • baking powder (about 8 grams) • extra virgin olive oil (about 80 ml) • unsweetened plant-based yogurt (about 100 grams) • unsweetened plant-based milk (about 30 ml)

spelt flour (about 400 grams) • chickpea flour (about 400 grams) • bread flour (about 100 grams) • water (about 500 ml) • fresh yeast or dry yeast • olive oil • salt

sparkling water (250 ml) • dry yeast (4 grams) • granulated sugar (40 grams) • spelt flour (250 grams) • type 2 flour (250 grams) • rice oil (80 ml) • fine salt (4 grams)

whole wheat flour (150 g) • all-purpose flour (135 g) • rye flour (40 g) • spelt bran (20 g) • wheat germ (25 g) • bulgur (20 g) • baking soda (9 g) • salt • pumpkin seeds (30 g) • sunflower seeds (30 g) • flaxseed meal • milk (175 ml) •

spelt flour (about 250 grams) • cooked, pureed beet (about 100 grams) • warm water (about 70 ml) • active dry yeast (about 3 grams) • sugar • extra virgin olive oil • Salt, to taste • Equal parts water and olive oil, mixed • Poppy seeds and finely chopped rosemary, to taste

onions (about 1.4 kg) • vegetable broth (1 liter) • Extra virgin olive oil • bay leaves • Thyme, to taste • Garlic, to taste • spelt flour (40 grams) • dry white wine (about 60 ml) • Salt and pepper, to taste