Hours

whole wheat flour (about 200 grams) • high-protein bread flour (about 765 grams, for long fermentation doughs) • water (about 560 grams) • salt (about 30 grams) • yeast (about 2 grams) • Pistachio pesto, • balls fresh mozzarella (about 3.5 ounces or 100 grams each) • Chopped pistachios, • Sliced mortadella, • Burrata cheese • Roughly chopped pistachios

bread flour (about 120 grams) • all-purpose flour (about 380 grams) • water (about 305 ml) • fresh yeast (about 1 gram) • sugar • salt (about 10 grams) • extra virgin olive oil

all-purpose flour • water (380 ml) • salt (10 g) • yeast (1-2 g) • Semolina flour for the work surface, • For the topping • uncooked tomato puree (300 g) • mozzarella balls, 3 1/2 oz each • Olive oil, • Salt, • Basil leaves,

all-purpose flour (about 500 grams) • water, room temperature (about 300 grams) • sugar • salt (3 teaspoons) • instant dry yeast (about 7 grams) • olive oil • cherry tomatoes • arugula (about 300 grams) • Shaved Parmesan cheese • Olive oil, salt, oregano • Vegetable oil for frying

(about 2 2/3 cups) bread flour (Manitoba-style) • (about 3/4 teaspoon) fresh yeast (or 24 g (about 2 tablespoons) dried sourdough starter) • (about 1/3 cup plus 1 tablespoon) granulated sugar • (about 2 tablespoons) egg yolks • (about 3 tablespoons) water • (about 3 large) whole eggs • (about 5 tablespoons) unsalted butter (let sit at room temperature at least 4 hours) + 10 g (about 2 teaspoons) for finishing • (about 1 teaspoon) salt • (about 1 tablespoon) honey (I used organic chestnut honey) • Grated orange zest • Grated citron zest (or lemon zest) • vanilla extract •

hours in the refrigerator • whipped cream (about 500 grams) • Blackberry jam (or another jam or chocolate hazelnut spread), • ladyfinger cookies (Pavesini or similar) • Milk,

mixed dried pasta shapes (about 250 grams) • dried beans, soaked in water for at least 12 hours and then cooked (about 400 grams) • garlic clove • diced cured pork (such as pancetta or unsmoked bacon; about 30 grams) • Celery, • small carrot • tablespoons tomato purée • Extra-virgin olive oil, • Salt and pepper, to taste

strong bread flour (at least W 350) (700 grams) • water (95 grams) • fresh baker’s yeast, divided (6 grams) • plus 2 tablespoons sugar (180 grams) • egg yolks, at room temperature (70 grams) • whole eggs, at room temperature (270 grams) • butter, plus more for finishing (about 150 grams, remove from fridge at least 12 hours ahead) • salt (11 grams) • raisins, previously soaked (see final note) (350 grams) • honey (50 grams) • oranges (zest only) • lemon (zest only) •

all-purpose flour (about 500 grams) • boiled potatoes, mashed (about 200 grams) • warm water (about 300 grams) • dry yeast • Olive oil, • sugar • Salt, • potatoes, thinly sliced • Salt • Pepper • Rosemary

Carnaroli rice (about 320 grams) • asparagus (about 300 grams) • saffron threads (soak in 1 1/4 cups warm water (300 ml) for at least 2 hours) • hot vegetable broth (750 ml) • grated Parmesan cheese (about 50 grams) • butter (about 30 grams) • finely chopped shallot • dry white wine • Extra-virgin olive oil, salt, and pepper to taste

gluten-free flour (1 kg) • cake fresh yeast or 1/2 cake dry yeast (with this amount, the focaccia will rise and be ready to bake in 1 hour and 40 minutes) • water (about 800 grams; this dough is 80% hydration) • vegetable oil (about 35 grams), plus extra for greasing and working with this unique dough • salt (about 25-30 grams), adjust to taste (minimum is 1 tablespoon or 20 grams per 2 1/4 lbs flour) • As needed, onions (previously sautéed with salt and pepper; optional and can be substituted) • pear • salt • sugar • tequila (about 1/2 espresso cup)