Flower leaf

durum wheat flour (270 grams) • semolina flour (30 grams) • eggs • ricotta cheese (200 grams) • borage leaves • small bunch fennel fronds • butter • Borage flowers • Dried tomato flakes

all-purpose flour (about 300 grams) • semolina flour (about 200 grams) • unsweetened cocoa powder • paprika • turmeric • cooked beet • mint syrup • eggs • basil leaves • fresh zucchini flowers • walnut halves (about 50 grams) • grated pecorino cheese (about 50 grams) •

semolina flour (about 400 grams) • water (about 300 ml) • sourdough starter or 2 1/2 teaspoons active dry yeast (about 10 grams) • salt • extra virgin olive oil • white spring onions with leaves and stems • red onions

square spaghetti • borage leaves • heaping tablespoon ricotta cheese • level tablespoon pecorino cheese • blanched almonds • garlic • extra virgin olive oil • Salt, to taste

for the ravioli • all-purpose flour (about 300 grams) • eggs • borage (about 600 grams) • baking soda for washing • onion • drained sheep’s milk ricotta (about 200 grams) • grated Parmesan cheese • zest of 1 lemon, grated • olive oil, salt, pepper, nutmeg • for the spring onion sauce • large spring onions •

chicken gizzards (about 750 grams) • onion • rosé or white wine (about 120 ml) • bay leaf • Salt, to taste • Black pepper, to taste • Red pepper flakes, to taste • Extra virgin olive oil, to taste • Vinegar, to taste • Water,

dandelion greens or chicory (about 500 grams) • gluten-free all-purpose flour (about 100 grams) • grated Grana Padano cheese (about 100 grams) • eggs • sheep’s milk ricotta (about 300 grams) • Salt, to taste • cherry tomatoes • basil leaves • small red spring onion (Tropea, if available) • grated Pecorino Romano cheese (about 100 grams) • extra virgin olive oil (about 20 grams) • Salt, to taste