Flowers

diced pancetta (I ran out of guanciale... I know) • large eggs • grated Pecorino Romano cheese (about 100 grams) • grated Parmesan cheese (about 30 grams) • spaghetti (about 200 grams) • water (400 ml)

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

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 250 grams) • finely ground durum wheat semolina (about 250 grams) • salt • warm water (about 450 ml) • fresh baker's yeast • For the emulsion • water (about 3/4 of a small glass) • extra virgin olive oil (about 1/4 of a small glass) • For decorating • Brined olives • Black olives • Cherry tomatoes •

potato gnocchi (1 kg) • mild Gorgonzola cheese (200 grams) • béchamel sauce • zucchini • Extra virgin olive oil,

all-purpose flour (about 200 grams) • oat flour (about 100 grams) • purple cabbage (about 400 grams) • Water • salt • ricotta cheese (about 150 grams) • crumbled sausages • grated Parmesan cheese (about 100 grams) • heavy cream (about 250 ml) • Parmesan cheese (about 100 grams) • nutmeg • Salt, pepper, chives

zucchini flowers • buffalo ricotta (about 200 grams) • anchovy fillets • olive oil • salt

ricotta (I use lactose-free) • pitted black olives • zucchini flowers • Salt to taste • eggs • pecorino cheese • Grill spices • Breadcrumbs to taste (about 1 3/4 oz) • oil

rose syrup (500 ml) • water (500 ml) • Juice of 1 lemon

For the broth: • carrot • onion • organic lavender • For the risotto: • Carnaroli rice (about 360 grams) • Lavender broth, • Prosecco (about 60 ml) • onion • untreated lemon • butter (about 20 grams) • Parmesan cheese, •

"Emergency Flatbread" dough • salt • As needed, extra-fine semolina flour for working the dough • As needed, extra virgin olive oil for cooking • salt for the top • wild dandelion greens (about 400 grams) • extra virgin olive oil • garlic powder • hot red pepper powder • unblanched almonds (about 30 grams) • pitted black olives (about 60 grams; I used oven-cured) • As needed, salt

dandelion greens (about 150 grams) • cherry tomatoes (pizzutello or similar) • spaghetti (about 160 grams) • almonds • To taste garlic • To taste salt • sugar • Grated Grana Padano or Parmesan cheese, for sprinkling • To taste oregano

heavy cream (220 grams) • sugar (50 grams) • vanilla extract • dried hibiscus flowers • gelatin (about 5 grams)

large eggs • dandelion greens (about 150 grams)

wild dandelion greens • garlic

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 •

buffalo mozzarella • yellow cherry tomato • salad tomato • almond slices • basil

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

Fairtrade brown jasmine red rice (about 300 grams) • green asparagus spears • carrot • zucchini • an onion • Fairtrade turmeric

catalogna (Italian dandelion greens) (about 900 grams) • medium garlic cloves • red chili pepper • Extra-virgin olive oil, as needed (use a good quality)

all-purpose flour (250 g) • baking powder (3 g) • vanilla powder or natural vanilla • sugar (80 g) • peanut oil (60 g) • extra virgin olive oil (35 g) • dry white wine (65 g) (the original calls for a total of 80 g Muscat de Frontignan or rosé wine, so I used white wine and a bit of dessert wine) • sweet Pedro Ximenez wine (15 g) • Extra granulated sugar for rolling the raw cookies

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,

all-purpose flour (about 200 grams) • sugar (about 160 grams) • Zest of 1 orange • Zest of 1 lemon • cold unsalted butter (about 40 grams) • eggs (1 yolk + 1 whole egg) • baking powder • Vanilla extract • Anise extract • honey (about 200 ml, dandelion or wildflower) • Vegetable oil for frying • Rainbow sprinkles, candied cherries

For the gnudi: • (about 450 grams) boiled dandelion greens or chicory • sheep's milk ricotta • grated Parmesan cheese • eggs • all-purpose flour, plus 2/3 cup (100 grams) more for dusting the gnudi • (about 450 grams) dried fava beans • Olive oil, salt • king oyster mushrooms (or similar meaty mushrooms) • Salt, olive oil • red onion (preferably sweet, such as Acquaviva or Vidalia)

mixed salad greens (about 80 grams) • baby spinach (about 90 grams) • purslane • prickly pears • cucumber • mixed peanuts, pumpkin seeds, and sesame seeds • extra virgin olive oil • salt • apple cider vinegar (30 ml) • honey (25 ml) • Arugula flowers

canned beef (like Simmenthal) • Puntarelle (Italian chicory, or substitute with endive or dandelion greens) • Fennel • Carrot • Black olives • small tomato • Extra virgin olive oil • Apple cider vinegar • Salt

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

old potatoes (about 1.2 kg) • potato starch (about 60 grams) • all-purpose flour (about 200 grams, as needed) • large egg • Ground nutmeg, to taste • Salt, to taste • blue pea flower powder • zucchini pesto • large zucchini • Salt, to taste • stracchino cheese (about 100 grams) • Black pepper, to taste (optional) •

conchiglioni pasta (250 g) • medium Italian eggplant (violet variety, if available) • large zucchini • tomato purée (about 500 g) • fresh caciocavallo cheese, diced (150 g) • grated Parmesan cheese • large egg • garlic • onion • Olive oil, salt, and pepper to taste