Grated garlic

calamarata pasta (about 400 grams) • bluefish heads • dry white wine

Fresh Genovese basil (as needed) • pine nuts (about 80 grams) • grated Grana Padano cheese (about 60 grams) • Coarse salt • garlic

linguine (400 grams) • clams (800 grams)

chicken thighs and drumsticks depending on the number of guests (with or without skin) • salt (herb salt or roast meat salt can also be used) • plenty of lemon juice • plenty of garlic • cilantro • grated Parmesan cheese • breadcrumbs • little extra virgin olive oil

Swiss chard (or beet greens) • pasta • garlic • Extra virgin olive oil • Chili pepper • Grated Pecorino cheese

ricotta cheese (about 800 grams) • cooked spinach, sautéed with 1 garlic clove (about 350 grams) • large egg • grated Parmesan cheese • Salt and pepper, to taste • canned crushed or whole peeled tomatoes (about 800 grams) • onion • garlic clove • Extra-virgin olive oil, fresh basil, and salt, to taste • milk (about 800 ml) • unsalted butter (about 80 grams) • all-purpose flour (about 60 grams) •

lbs. yellow potatoes (I personally prefer yellow potatoes, but you can use your preferred type) • pesto without garlic (store-bought is fine, but after the first time, I chose to make it at home) • aged and grated Grana Padano (pre-grated is perfect, but if you have time and desire, it's better to grate some fresh) • large eggs • To taste garlic • To taste salt and pepper • To taste salted butter, as desired

medium savoy cabbage leaves, cleaned • sausage (about 150 grams) • garlic clove • breadcrumbs (plus more as needed for topping) • grated cheese (plus more as needed for topping) • shredded scamorza cheese (or any other melting cheese) (about 50 grams) • egg • Olive oil, • Salt, • Black pepper,

pasta of your choice (100 g) • eggplant • yellow and red cherry tomatoes (125 g) • Extra-virgin olive oil, • Salt, • pitted olives • Lemon zest, • Basil leaves, • For the cherry tomato pesto: • cherry tomatoes (62.5 g) • blanched almonds (10 g) • grated plant-based cheese •

potatoes (about 100 grams) • ricotta cheese (about 100 grams) • egg • all-purpose flour (about 40 grams) • porcini mushrooms (about 200 grams) • peas, fresh or frozen (about 90 grams) • Pecorino Romano cheese, grated (about 30 grams) • Extra-virgin olive oil, • Salt and pepper, • garlic clove • small chili pepper

lasagna noodles (250 grams) • Homemade béchamel sauce

paccheri pasta (250 g) • ricotta cheese (250 g) • grated Parmesan cheese • Salt, to taste • Nutmeg, to taste • Milk, • Extra virgin olive oil, • onion, finely chopped • garlic clove, minced • squid, cleaned and chopped • White wine, • Cherry tomatoes or tomato sauce, •

cremini or white mushrooms • small zucchini • béchamel sauce • creamy gorgonzola cheese • cooked ham • Olive oil, • Fresh parsley, • Salt and pepper, • small carrot • garlic clove • small celery stalk • chopped parsley •

red cabbage (about 200 grams) • garlic • Extra virgin olive oil, • white wine (about 60 ml) • water (about 240 ml) • Salt and pepper, to taste • heaping tablespoons grated Parmesan or Grana cheese • Zest of 1/2 organic lemon • –7 oz thick spaghetti (about 180–200 grams, preferably bronze-cut)

onion • garlic • carrot • celery stalk • bay leaves • sage leaves • rosemary • Salt and pepper • extra virgin olive oil • About 2 cups water (about 500 ml) • pumpkin, peeled and cleaned (about 300 grams) • dried porcini mushrooms (about 1/2–3/4 oz or 15–20 grams) •

cherry tomatoes (about 400 grams) • capers (packed in salt, rinsed) • grated Parmesan cheese • breadcrumbs • Garlic powder, to taste • Oregano, to taste • Salt and olive oil, to taste • spaghetti (about 350 grams)

bronze-cut spaghetti • Clams, • Tropea onion (or substitute with a sweet red onion) • leek • potato • Plenty of fresh basil • Vegetable broth • Red pepper flakes, to taste • Extra virgin olive oil, • garlic clove • Fresh oregano leaves (or other fresh herbs) • Grated lemon zest

porcini mushrooms (300 grams) • asparagus tips (200 grams) • peas (400 grams) • Butter • garlic cloves • rice (500 grams) • Salt and black pepper • For every 3.5 oz rice (100 grams), use 2 cups water (480 ml) • Large pot with lid • Grated cheese and a pat of butter for finishing the risotto

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

thick slices of beef (top round or similar) • can peeled tomatoes (about 700 grams) • onion • garlic • Chopped fresh parsley, to taste • Grated Parmesan cheese, to taste • Salt, to taste • Extra-virgin olive oil, to taste

penne rigate (about 350 grams) • béchamel sauce made with vegetable oil (about 400 ml) • Italian sausages (about 7 oz/200 grams total) • mixed mushrooms, including porcini (about 200 grams) • garlic clove • Grated Parmesan cheese, to taste • Salt and extra-virgin olive oil, to taste

cleaned cod stomachs (ventricelle) (800 grams) • tomatoes for sauce (500 grams) • fresh parsley • capers • garlic clove • pine nuts • dry white wine (about 60 ml) • grated Parmesan cheese (70 grams) • Extra-virgin olive oil, • Salt, to taste • Black pepper, to taste • day-old bread crumbs (300 grams) •

broccoli, cleaned and cooked (150 grams) • grated Parmesan cheese (20 grams) • fresh lemon juice • Olive oil, • walnuts (20 grams) + 1 tablespoon chopped walnuts (10 grams) • Fine salt, to taste • Black pepper, to taste • Pasta cooking water, • linguine (300 grams) • garlic clove • pots • skillet •

fusilli pasta (320 g) • zucchini, sliced (about 10 oz / 280 g) • cooked ham, cut in one thick slice (200 g) • peas (about 7 oz / 200 g) • grated Parmesan cheese (about 1 oz / 30 g) • garlic • extra virgin olive oil (about 30 g) • Salt, to taste • Black pepper, to taste • for the béchamel sauce • whole milk (500 g) • ricotta cheese (about 11.5 oz / 330 g) •

For the broth • carrots • medium sweet onion • celery stalks • garlic clove • fresh rosemary, chopped • lard • drizzle of olive oil • Red pepper flakes, to taste • Salt, to taste • fresh prosciutto tortellini (500 g) • canned chickpeas, drained (500 g) •

fusilli or other pasta of your choice (180 grams) • friggitelli peppers (about 200 grams) • Norcia sausage (about 100 grams) • cherry tomatoes, quartered (about 100 grams) • Granulated garlic, to taste • Black pepper, to taste • Fine salt, to taste • fresh basil leaves • Extra virgin olive oil • grated Parmesan cheese

pasta (300 grams) • cherry tomatoes (200 grams) • Swiss chard, cleaned (200 grams) • garlic, crushed • Extra virgin olive oil, • Salt and pepper, • red pepper flakes • Grated Parmesan cheese (optional) • large pot (for cooking the pasta) • large skillets (for cooking the tomato sauce and the Swiss chard) • colander (for draining the pasta) • immersion blender or regular blender (for blending the tomatoes) •

For the pasta • all-purpose flour (about 200 grams) • eggs • For the filling • cooked spinach (about 500 grams) • ricotta cheese (about 250 grams) • Salt • grated cheese • egg • Nutmeg, to taste • For the tomato sauce • tomato purée (about 700 grams) •

fresh arugula (about 50 grams) • grated Parmesan cheese (about 30 grams) • pine nuts (about 10 grams) • garlic cloves • olive oil (about 60 ml) • scialatielli pasta (about 250 grams)

Carnaroli rice (320 grams) • Italian sausage (300 grams) • grated Parmesan cheese (100 grams) • garlic clove • butter