Firm

FOR THE TROUT: • large trout (about 1 3/4 lbs or 800 grams) • prosciutto (or speck, lardo, or pancetta) • Salt, pepper, wild thyme (or other herbs you like), garlic powder (or fresh minced garlic) • Rosemary and sage • FOR THE BAKED EGGPLANT: • eggplants (any kind), or you can use zucchini, fennel, or bell peppers • Salt, pepper, and paprika (optional) • Grated Parmesan cheese (or any hard aged cheese you can grate or shave into small pieces) • for the cabbage slaw • green or red cabbage (or substitute with iceberg lettuce, napa cabbage, or other crisp lettuce) • apple (we used a yellow apple, but any sweet, firm apple works) •

firm black eggplants • short pasta (like penne or rigatoni) (400 grams) • ripe round tomatoes • hard-boiled eggs • fresh basil • salt • extra virgin olive oil • garlic clove • smoked ricotta cheese (200 grams)

orecchiette (about 380 grams) • cherry tomatoes (about 400 grams) • firm ricotta salata cheese (about 200 grams) • garlic clove • fresh basil leaves • Salt, to taste • Black pepper, to taste • Extra-virgin olive oil, to taste

orecchiette (500 grams) • mussels (1 kg) • calamari (500 grams) • zucchini • large, firm tomatoes • Lemon • Garlic • Olive oil • Fresh parsley

Day-old bread (traditionally unsalted Italian bread) • Firm, ripe cherry tomatoes • Fresh basil • Red onion (preferably Tropea) • Red wine vinegar • Salt • Oregano • Extra virgin olive oil

large firm zucchini • feta cheese (about 90 grams) • mint leaves • Greek yogurt • milk • Salt and pepper

Arborio rice (320 grams) • Mantua pumpkin or other firm pumpkin, peeled and diced (400 grams) • onion • dry white wine (about 60 ml) • vegetable broth (1 liter) • Grated Parmesan cheese, to taste • cold unsalted butter (80 grams) • Salt and black pepper, to taste

fresh basil leaves (about 100 grams) • pine nuts (about 40 grams; you can also use walnuts or almonds) • grated Parmesan or Grana Padano cheese (about 100 grams) • grated Pecorino Sardo cheese (about 20 grams) • firm tofu (about 150 grams, if you want to replace the cheeses) • Extra-virgin olive oil, • garlic cloves (optional)

firm tofu • (about 50 grams) mâche (lamb's lettuce) or arugula

all-purpose flour (about 300 grams) • water (about 150 grams) • instant yeast • extra-virgin olive oil (about 20 grams) • salt • sliced cooked ham (about 200 grams) • scamorza or other firm cheese (about 250 grams)

For the gnocchi: 2 cups firm ricotta cheese (about 500 grams) • all-purpose flour (about 250 grams), plus more if needed • arugula (about 40 grams) • Freshly grated nutmeg • Salt and pepper • For the sauce: 2/3 cup red cherry tomatoes (about 100 grams) • yellow cherry tomatoes (about 100 grams) • garlic clove • Salt • Extra-virgin olive oil,

plus 2 tablespoons cold unsalted butter (250 grams) • plus 2 tablespoons granulated sugar (180 grams) • large egg yolks • all-purpose flour (400 grams) • salt • Grated zest of 1 lemon • cooked wheat berries (250 grams) • unsalted butter (20 grams) • milk (60 grams) • sheep’s milk ricotta, well-drained and firm (400 grams) • granulated sugar (270 grams) • large egg yolks •

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 •

purslane • firm pear • Greek feta • pistachios • Wildflower honey • Olive oil • Salt

boiled meat from previously prepared broth • small new potatoes • large cucumbers • firm cherry tomatoes • Oregano, fresh parsley to taste • Salt to taste • Extra virgin olive oil to taste • Lemon zest and juice