Goats

cooked spinach (150 grams) • goat ricotta cheese (100 grams) • all-purpose flour (100 grams) • egg • grated cheese (20 grams) • goat ricotta cheese (100 grams) • Sun-dried tomatoes,

dark multigrain bread • fresh goat ricotta (150 grams) • Delica squash (about 1/2 inch thick, 1 cm) • acacia honey • sprigs fresh thyme • toasted hazelnuts, roughly chopped • Extra virgin olive oil, • Salt, • smoked paprika

frozen peas (about 250 grams) • small onion, finely chopped • fresh sage leaves • room temperature water (about 60 ml) • Extra-virgin olive oil and salt, to taste • medium eggs • all-purpose flour (about 200 grams) • goat ricotta (about 150 grams) • grated Parmesan cheese (about 30 grams) • egg • Nutmeg, to taste

purple savoy cabbage, trimmed (500 grams, weight after discarding outer leaves) • sheep’s milk ricotta (you can also use goat ricotta) • medium red onion • hot vegetable broth (300 ml) • Extra virgin olive oil, • Salt and black pepper, • kamut sandwich bread • Pine nuts, • Chopped hazelnuts, • Raw purple cabbage strips, • Extra virgin olive oil,

kale • red lentils • egg • grated Parmesan cheese • bay leaf • Breadcrumbs, salt, extra virgin olive oil, and pepper to taste • tomato pulp • red chili pepper • shallot • Extra virgin olive oil, salt, and pepper to taste • goat Greek yogurt • organic lime •

eggplant flesh (about 150 grams) • Olive oil, • Garlic • mixed sheep and goat milk ricotta (about 150 grams) • basil leaves • cherry tomatoes • Salt • grated cheese • blanched almonds

chopped red onion (about 15 grams) • extra virgin olive oil (about 10 grams) • thinly sliced purple cabbage (about 40 grams) • parboiled rice (about 80 grams, 10-minute cook time) • dry white wine (about 10 grams) • vegetable broth (about 200 grams) • Salt, to taste • Goat cheese and chopped pistachios for garnish

whole wheat flour (about 450 grams) • water (500 ml) • asparagus (about 300 grams; I used purple asparagus from Albenga) • goat milk robiola cheese (about 200 grams) • egg yolk • Salt, to taste • Black pepper, to taste • Lemon zest, to taste • Nasturtium petals, to taste • Butter, to taste • grated Parmesan cheese • Extra virgin olive oil, to taste •

Carnaroli rice (about 280 grams) • shallot or onion • vegetable broth (about 1 liter) • dry white wine • Williams pear • Dark chocolate 85% (as needed) • unsalted butter (about 50 grams) • goat cheese (about 50 grams) • Parmesan cheese (as needed) • coarsely chopped hazelnuts • Williams pear • heaping tablespoons brown sugar •

conchiglioni (large pasta shells) • Mazara del Vallo red shrimp • goat milk cheese (primo sale) • heavy cream (50 ml) • shallot • Campari • dry white wine • clarified butter • Marjoram, to taste • Wild fennel, to taste

chili pasta • soft goat cheese • grape tomatoes • cherry tomatoes • a yellow bell pepper • celery • chopped basil

all-purpose flour (about 100 grams) • milk (about 125 ml) • egg • zucchini • baking soda • Salt and pepper, to taste • Goat cheese, • Smoked salmon,

all-purpose flour (about 500 grams) • fresh baker’s yeast (about 25 grams) • water (about 200 grams) • extra virgin olive oil (about 80 grams) • salt • aged goat cheese (about 100 grams) • halloumi cheese (about 100 grams) • Italian cured pork (such as capocollo or lardo, about 150 grams) • grated Parmesan cheese • Salt and pepper

Tropea red onions • heaping tablespoons Nduja • spaghetti (200 grams) • grated pecorino or goat cheese (100 grams) • water (400 ml) • water (200 ml)

carrots (about 200 grams) • eggs • goat cheese (about 80 grams) • parsley • freshly ground black pepper (optional) • salt • olive oil

all-purpose flour (about 150 grams) • chestnut flour (about 50 grams) • eggs • cooked pumpkin puree (about 250 grams) • fresh goat cheese (about 80 grams) • crumbled amaretti cookies (about 50 grams) • cooked chestnut puree (about 400 grams) • honey (about 120 grams) • roasted chestnuts