Fish

spaghetti (500 grams) • dolphinfish (capone) fillets (400 grams) • garlic • cherry tomatoes (such as Pachino) • Chopped fresh parsley • Chopped fresh basil • Salt • Pepper • Extra virgin olive oil

fresh squid or small squid (300 grams) • shrimp or large shrimp (200 grams) • anchovies (120 grams) • peanut oil (1 liter) • all-purpose flour (150 grams) • fine semolina flour (150 grams) • Lemon • Salt

smoked salmon with dill (or other smoked fish) (300 g) • mixed salad greens (80 g) • kumquats (Chinese mandarins) • fennel bulb • Pitted black olives • For the Citronette: • extra-virgin olive oil (90 ml) • lemon juice • Salt and pepper

mixed seafood (squid, small fish, shrimp, baby octopus, etc.) (about 800 grams) • Flour: 1 part all-purpose flour and 2 parts semolina flour • Even better if you use rice flour • Sunflower oil or oil suitable for frying • stainless steel sieve for dusting off excess flour and a slotted spoon for removing seafood from the oil • Large, deep pot • White, unprinted paper towels

large shrimp (about 450 g) • fresh cod (about 200 g) • fresh amberjack (about 200 g) • Herbes de Provence • Extra virgin olive oil • Spicy olive oil • Salt, to taste • Black pepper • cherry tomatoes • fresh parsley • small potato • Extra virgin olive oil •

large stargazer fish or 2 small ones • cherry tomatoes (about 300 grams) • garlic cloves • fresh parsley • Extra-virgin olive oil, water, and salt,

fish (about 300 grams) • cherry tomatoes • onions (or any vegetables you like) • white wine (120 ml) • water (120 ml) • olive oil • salt

sea bream fillets (about 200 grams) • cherry tomatoes • garlic • Fresh ginger, to taste • rinsed capers • water and white wine mixed (about 120 ml) • Parsley (stems and leaves), to taste • peeled tomatoes, 9 oz (about 260 grams) • Salt, pepper, extra-virgin olive oil, to taste

fresh swordfish carpaccio (not smoked), preferably from a fish market • raspberries • red currants • pomegranate seeds (or 1 pomegranate, seeded) • lime • Olive oil, • Fennel fronds

For the semolina gnocchi • semolina (250 grams) • milk (1 liter) • egg yolks • grated Parmesan cheese (30 grams) • butter (50 grams) • nutmeg • salt • For the filling • salmon fillet (200 grams) • gurnard fillets (200 grams) • artichokes •

Italian eggplants (purple variety) • fresh swordfish (if possible) • (14 oz/400 grams) crushed tomatoes • shallot • garlic • Oregano, to taste • Salt, to taste • Black pepper, to taste • Extra virgin olive oil, to taste • (1 lb/500 grams) low-moisture mozzarella cheese for pizza • Fresh basil, to taste • Breadcrumbs, to taste

fresh orecchiette (about 70 grams) • anchovy fillets in oil • extra virgin olive oil • garlic clove • dried parsley

gluten-free bread flour mix (about 125 grams) • gluten-free whole grain flour mix (about 125 grams) • water (about 150 ml) • olive oil (about 40 grams) • salt (about 5 grams) • baking soda • chia seeds (about 5 grams) • ricotta cheese (about 200 grams) • zucchini • smoked salmon • Chopped chives, to taste • Salt and pepper, to taste

pearl barley (about 100 grams) • wild smoked salmon (about 100 grams) • small bunch arugula • fennel bulb • avocado • Salt, to taste • Black pepper, to taste • Extra virgin olive oil, to taste

pasta (100 grams) • zucchini (300 grams) • smoked salmon • Olive oil,

fresh cavatelli pasta (200 grams) • smoked salmon (200 grams) • zucchini • eggplant • garlic clove • Extra virgin olive oil, • Salt,

fennel bulbs • orange • smoked salmon • extra virgin olive oil • salt • black pepper • dill

For the piadina: 2 1/2 cups whole wheat flour (about 300 grams) • all-purpose flour (about 200 grams) • extra virgin olive oil • baking soda • water (about 270 grams) • For the filling: 1 avocado • cream cheese (about 200 grams) • red cherry tomatoes • yellow cherry tomatoes • Juice of 1/2 lemon • sprigs fresh parsley • Salt and pepper •

penne pasta (about 200 grams) • plaice fillets (about 6 small fillets or 250 grams) • cremini or white mushrooms (about 200 grams) • Olive oil • Salt • Water

smoked salmon (200 g) • burrata cheese, about 10 1/2 oz (300 g) • Shredded cabbage (julienned) • Balsamic glaze • Salad dressing • Oil-cured black olives in extra virgin olive oil

Tuscan kale (cavolo nero) • anchovy fillets in oil • walnuts • Pine nuts, as needed (optional) • dried chili pepper • Extra-virgin olive oil, • Salt,

rice ideal for arancini (about 500 grams) • water (about 1.2 liters) • saffron (or 0.2 grams saffron threads) • Salt, to taste • lactose-free butter (about 80 grams, or stick margarine) • –10 oz swordfish, diced (about 250–300 grams) • Extra virgin olive oil, • garlic clove • cornstarch • lactose-free milk (about 1/2 small glass) • Salt and pepper, to taste • Zest of 1/2 bergamot (or lemon), grated •

orecchiette (about 480 grams) • large eggplants • fresh shallot • large fresh tomatoes • Extra virgin olive oil, • garlic clove • small bunch fresh parsley • Salt, • Black pepper,

organic fennel bulb • organic oranges • Anchovies in oil, to taste • Organic spring onion • Black olives, to taste

fresh littleneck clams • linguine pasta • plum tomatoes (such as Piccadilly or Roma) • (about 700 grams) chicory greens • long fresh chili pepper • Fresh basil and oregano, to taste • Extra-virgin olive oil, • garlic cloves • anchovy fillets

thick spaghetti (about 200 g) • unsalted butter (about 50 g) • anchovy fillets • unwaxed lemon • Salt, to taste • Extra-virgin olive oil, to taste

Multigrain bread, • tuna (about 250 grams)

all-purpose flour (about 400 grams) • eggs • squid ink • soaked salted cod (about 500 grams) • tomato purée (about 500 ml) • garlic clove • shallot • Salt, to taste • Extra-virgin olive oil • black pepper • dry white wine (about 60 ml) • sprigs wild fennel

pasta (any kind you like) (80 grams) • lamb's lettuce (about 2 cups) (80 grams) • almonds (about 1/3 cup) (40 grams) • tuna in oil or water, drained • Salt and olive oil, to taste • Garlic, to taste

black rice spaghetti (about 60 grams) • salmon packed in water • asparagus • small shallot • Extra virgin olive oil,