Fat garlic

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 •

wild chicory (or dandelion greens) • black olives • Spicy provolone cheese • Cured pork fat (lardo) • Honey • Burrata cheese • Lemon • Zucchini • Red chili pepper • Garlic • Olive oil, salt, and pepper,

tripe, already cut into strips (about 1.5 kg) • carrots • tender celery • shallots or 1 onion • garlic • bay leaves • chopped fresh rosemary • marjoram • basil leaves • sage leaves • tarragon • tomato purée •

rustic bread, about 5.3 oz (150 g) • low-fat quark cheese • red bell peppers • zucchini, cut into evenly sized pieces • cherry tomatoes, diced • garlic • Bolognese seasoning salt • Extra virgin olive oil • Iodized salt

pork liver • Pork caul fat • Bay leaves, to taste • Fennel fronds, to taste • garlic • small cup whiskey • Water, • Extra virgin olive oil, • Salt, to taste • Pepper, to taste • Fresh thyme, to taste • Dried red onion, to taste