Grape

linguine rigate (about 400 grams) made from durum wheat semolina • swordfish steaks, about 1/2 inch thick (1.5 cm) • striped eggplants • yellow grape tomatoes (about 500 grams) • Extra-virgin olive oil, • Fresh parsley, • Black pepper, • Fresh rosemary, • garlic cloves • Crushed red pepper flakes, • Peanut oil for frying,

eggs • chestnut flour (about 150 grams) • all-purpose flour (about 70 grams) • seedless Concord grapes or other table grapes, halved (about 300 grams) • packed light brown sugar (about 120 grams) • sunflower oil (about 80 ml) • plus 1 tablespoon clear apple juice (about 100 ml) • ground cinnamon • baking powder (about 2 1/2 teaspoons or 16 grams) • Powdered sugar, as needed, for dusting • large mixing bowls • electric mixer •

ladyfingers • heavy cream (about 500 grams) • mascarpone cheese (about 500 grams) • sugar (about 120 grams) • fresh pineapple • strawberry grapes (about 200 grams) • unflavored gelatin • To taste, black cherry syrup

medium squid • green asparagus (about 400 grams) • grape tomatoes (about 300 grams) • garlic cloves • fresh red chili peppers • Fresh basil, to taste • Sugar, to taste • Black pepper, to taste • Extra-virgin olive oil, to taste • boiled potato • fresh ginger root (about 100 grams)

good-quality bread • fresh burrata cheeses • very fresh shrimp (previously frozen for safety) • avocado • grape tomatoes • Extra-virgin olive oil, • Black pepper, • Fresh basil, • lime • Zest of 1 unwaxed lemon

spaghetto alla chitarra (about 400 grams) durum wheat semolina pasta • grape tomatoes (about 250 grams) • swordfish, about 10.5 oz (300 grams) • oil-packed anchovies (or anchovy fillets) • chili pepper • garlic clove • Black pepper, to taste • Extra virgin olive oil, to taste • toasted walnut halves (or pine nuts) • fennel seeds • For the broccoli sauce: • broccoli •

ripe grapes (about 600 grams) • all-purpose flour (about 500 grams) • sugar (about 80 grams) • fresh baker's yeast (about 8 grams) • water (about 200 grams) • milk (about 100 grams) • extra virgin olive oil • salt • Fresh rosemary, to taste • extra virgin olive oil, for topping • sugar, for topping

buckwheat flour (100 grams) • durum wheat semolina flour (300 grams) • fresh baker's yeast (5 grams) • warm water (240 ml) • Extra virgin olive oil, • seedless grapes • Salt, • Black pepper, • Cacioricotta cheese,

grape tomatoes • fresh mozzarella balls (ciliegine) • fresh basil leaves

For the dough, follow the instructions in the photo (I mixed Saragolla and Bolero flours) • About 12 small tart molds (for bocconotti) • For the filling: • grape jam (about 80 grams) • gianduia hazelnut spread (about 60 grams) • About 10 blanched, toasted almonds, chopped • ground cinnamon • Zest of 1 lemon • Powdered sugar (for dusting)

baby squid (about 40 grams) • diced grape or San Marzano tomatoes (about 300 grams) • garlic clove • dry white wine (about 60 ml) • paprika • Red pepper powder, to taste • small bunch fresh parsley • water (400 ml)

spaghetti (about 350 grams) • anchovy fillets • clams, frozen or fresh (about 250 grams) • grape tomatoes • black olives • Extra virgin olive oil, • Salt and pepper, to taste • dry white wine

day-old bread • red grape tomatoes (about 200 grams) • yellow grape tomatoes (about 200 grams) • sun-dried tomatoes • pesto • Salt and pepper, to taste • fresh basil leaves • Extra-virgin olive oil, to taste • garlic clove • dried oregano

short pasta, such as casarecce (140 grams) • ripe avocado • lemon juice • toasted blanched almonds (about 25 grams) • basil leaves • salt • small tip of a garlic clove • extra virgin olive oil • Pasta cooking water, • grape or cherry tomatoes (about 200 grams)

eggplant (about 500 grams) • cherry or grape tomatoes (about 150 grams) • garlic • lemon juice • pitted black olives (optional) • fresh parsley • extra virgin olive oil • Salt, to taste • Spice mix (ground cumin, sweet paprika, black pepper)

red Italian sweet peppers (corno peppers) • cherry or grape tomatoes (about 400 grams) • anchovy fillets (or sardines) • capers in vinegar, drained • garlic cloves • white onion • Chopped fresh parsley, to taste • Crushed red pepper flakes, to taste • white wine vinegar (about 70 grams) • Extra-virgin olive oil,

primo sale cheese (250 g) • grape or cherry tomatoes • garlic • Extra virgin olive oil • Salt and pepper • Dried oregano • rustic bread • Fresh basil

day-old rustic Italian bread (about 390 grams) • grape or cherry tomatoes • small red onions • fresh basil leaves • cucumbers • Mini mozzarella balls, • Balsamic vinegar, • Extra virgin olive oil • Salt, • Large

red onions • eggplants • zucchini • celery stalks • grape tomatoes • olives (about 50 grams) • capers (about 30 grams) • About 10 basil leaves • white vinegar (about 120 ml) • sugar • Salt and olive oil, to taste

cucumber • grape or cherry tomatoes • red onion • Dried oregano • Salt and pepper • Olive oil • Day-old bread • Rosemary • Turmeric (optional)

short pasta (120 grams) • medium cucumber • grape or cherry tomatoes • feta cheese (100 grams) • black olives • Oregano, to taste • Salt • Pepper • apple cider vinegar • extra virgin olive oil

eggs • small onion

all-purpose flour (about 400 grams) • eggs (1 whole egg + 2 yolks) • margarine (about 150 grams) • milk (about 60 ml) • sugar (about 150 grams) • baking powder for desserts (about 0.5 oz or 16 grams) • Grated zest of 1/2 lemon • Filling: • Grape jam, • Dark chocolate, • Cinnamon, • Almonds,

cleaned sea bream • grape or cherry tomatoes • fresh parsley • white wine or prosecco (60 ml) • extra-virgin olive oil, • optional: smoked herring roe • hot water (60 ml)

eggs • sugar (200 grams) • unsalted butter, cut into pieces (200 grams) • all-purpose flour (500 grams) • baking powder (for cakes, about 2 1/2 teaspoons or 16 grams) • grape jam (500–700 grams) • toasted almonds, finely chopped (50 grams) • dark chocolate shavings (50 grams) • dessert liqueur (optional)

fresh basil leaves (about 75 grams) • pine nuts (about 15 grams) • garlic clove • salt • extra virgin olive oil (50 ml) • grated cheese • Cherry or grape tomatoes, • Feta cheese,

paccheri (large tube pasta) • For the tomato sauce: • red cherry or grape tomatoes • garlic clove • Fresh basil • Extra virgin olive oil, kosher salt and table salt, black pepper • sugar • ground cinnamon • For the filling: • ricotta (100 g) • fresh buffalo mozzarella (100 g) • Fresh basil •

For the focaccia: • I used semolina flour (De Cecco brand) : 2 cups (250 grams) • bread flour (Manitoba) : 2 cups (250 grams) • water : 1 1/2 cups (350 ml) (I use still mineral water) • fresh yeast • boiled potato : 2/3 cup (150 grams) • honey (or 2 teaspoons brown sugar) • extra-virgin olive oil, • salt (12-15 grams, to taste) • cherry or grape tomatoes (250 grams) • xxxxxxxxxxxxxxxxxxxxxxxx • For the dandelion greens: •

squid (depending on size) • onion • ball burrata cheese • Apple cider vinegar, • garlic • Fresh rosemary, • Yellow grape tomatoes, • Fresh basil, • Rum or brandy, • Mixed baby greens, • prosciutto • For the watermelon gelée: •

Mazara red shrimp, flash-frozen if eaten raw • burrata cheese • rustic Italian bread • cherry or grape tomatoes (about 300 grams) • Arugula, • Basil, • garlic clove • Extra virgin olive oil, • Black pepper, • Chopped pistachios,