Lard

all-purpose flour (about 500 grams) • water (about 170 grams) • milk, at room temperature (about 180 grams) • instant dry yeast (or 0.4 oz/12 grams fresh yeast) • salt (about 10 grams) • lard (about 40 grams; original: 1 1/2 tablespoons lard + 2 tablespoons extra virgin olive oil) • water • extra virgin olive oil • coarse salt

gluten-free bread flour mix (about 250 grams) • lard (about 40 grams) • water (about 170 ml) • salt, leveled • baking soda

all-purpose flour (about 750 grams) • lard (about 250 grams) • sugar (about 250 grams) • water (about 80 grams) • plus 1 tablespoon milk (about 90 grams) • baker's ammonia (about 4 grams) • Sesame seeds,

boneless lamb (preferably milk-fed) • lard • shallot and 1 bay leaf • sun-dried tomatoes • wild fennel • whole garlic clove • Lamb drippings or vegetable broth • dry white wine (about 60 ml) • Fresh marjoram leaves and fennel fronds for garnish • Salt and black pepper to taste, extra-virgin olive oil • For the tagliatelle • all-purpose flour (about 200 grams) •

fine durum wheat semolina flour (about 500 grams) • lard or 1 cup unsalted butter (about 175 grams lard or 250 grams butter) • powdered sugar (about 170 grams) • large egg • egg white • Zest of 1 orange • fresh ricotta cheese (about 250 grams) • packed light brown sugar (about 230 grams) • Vanilla to taste • pastry cream (about 130 grams) • cooked wheat berries (about 310 grams) • salt (about 3 grams) •

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) •

bread flour (about 300 grams) • egg yolk + 1 whole egg • sugar (about 95 grams) • lard (about 70 grams) • butter (about 60 grams) • Vanilla extract • Salt • cooked wheat berries (about 250 grams) • butter (about 40 grams) • milk (about 250 grams) • salt • cinnamon stick •

bread flour (about 250 grams) • eggs • lard (about 25 grams) • anise liqueur • Zest of 1 lemon • Zest of 1 orange • Vegetable oil, as needed, for frying • honey (about 200 grams) • limoncello • Colored sprinkles, as needed, for decorating

all-purpose flour (250 g) • eggs • lard (35 g) • plus 1 tablespoon soy milk or milk (65 g) • baker’s ammonia (4 g) • sugar (40 g) • maraschino cherries or sour cherries, • almonds, • granulated sugar, • sprinkles or colored sugar, • unsweetened cocoa powder,

all-purpose flour (about 1 kg, may vary ±3/4 cup or 100 g) • eggs • sugar (about 250 grams, for the dough) • sugar (about 250 grams, for coating) • milk (about 250 ml) • heaping tablespoon lard (or pork fat) • baker’s ammonia (about 50 grams) • Zest of 1 lemon • egg whites

flour with 12% protein (15 grams) • milk (75 grams) • the same flour (235 grams) • plus 1 tablespoon milk (90 grams) • sugar (50 grams) • lard or unsalted butter (30 grams) • salt (4 grams) • sourdough starter (36 grams) or 3/4 teaspoon fresh yeast (3 grams)

all-purpose flour (about 350 grams) • egg • egg yolk • unsalted butter, softened (about 130 grams) • sugar (about 75 grams) • lemon (zest only) • cooked farro (about 300 grams) • milk (300 ml) • lard or unsalted butter • Zest of 1 unwaxed lemon, grated • Zest of 1 unwaxed orange, grated • fresh ricotta cheese, buffalo or cow’s milk (about 400 grams) •

semi-milled Carnaroli rice (about 160 grams) • large shrimp • lard (such as Italian-style cured pork fat) • mild gorgonzola cheese (about 100 grams) • Smoked black pepper to taste • dry white wine (plus more as needed) • Salt to taste

cherry or grape tomatoes • Extra virgin olive oil, • Salt, • For the dough: • Caputo 00 flour (about 400 grams) • fine semolina flour (about 100 grams) • active dry yeast (about 8 grams) • lard (about 30 grams) • salt • Extra virgin olive oil, • beet juice (about 300 ml)

cornmeal (250 grams), water (amount as needed) • grated Parmesan, Pecorino, and sharp Provolone cheese • Red pepper flakes to taste, 1 tablespoon butter or lard, salt to taste

mixed meat (pork, beef, steak, stew meat, ribs, bones) (about 1 kg) • red onions • garlic, minced • tomato purée (about 750 ml) • paprika • lard • Black pepper • cured coppa, cut into very small pieces • vegetable broth (about 100 ml)

large slices of veal or beef • stale bread crumbs (about 400 grams) • fresh parsley • hard-boiled eggs • grated pecorino cheese (about 80 grams) • extra-virgin olive oil, • salt, • pepper, • red onion (preferably Tropea, or other sweet red onion) • fresh basil leaves • fresh tomatoes for sauce (about 800 grams) • garlic clove •

paccheri, candele, pennoni, or ziti broken in half (about 400 grams) • carrot • celery stalk • sweet onions, such as Montoro or red onions (about 1 kg) • cherry tomatoes or a little tomato paste (optional) • beef or veal roast, top round, pork shoulder, or rump (about 500 grams) • prosciutto or pancetta (about 100 grams) • extra-virgin olive oil • lard • Grated Parmesan cheese • Parmesan rind (optional) • white or red wine •

refreshed sourdough starter (160 g) • water (320 ml) • sugar (40 g) • bread flour (about 520 g) • salt (8 g) • lard (60 g) • tomato purée (400 ml) • extra virgin olive oil • dried oregano • salt • provolone cheese (200 g)

all-purpose flour (about 380 grams) • whole milk (about 90 grams; we used skim milk) • sourdough starter discard, refrigerated for 5 days (about 200 grams) • lard or extra virgin olive oil (about 70 grams) • salt (about 8 grams) • baking soda (about 6 grams)

eggs • all-purpose flour (about 1 kg) • baking powder • sugar • lard • dry vermouth (such as Martini) • Vegetable oil, for frying • Honey, • Colored sprinkles,

all-purpose flour (about 400 grams) • lard • whole eggs and 1 egg yolk • sugar • Filling: • cooked wheat berries (about 500 grams) • lard • Lemon peel • ricotta cheese (about 500 grams) • sugar (about 350 grams) • pastry cream (about 500 ml) • egg yolks •

eggs • all-purpose flour (about 500 grams) • sugar (about 150 grams) • Zest of 3 lemons • lard • baking powder

boiled potatoes (about 250 grams) • all-purpose flour (about 250 grams) • very soft butter (about 50 grams) • sugar (about 90 grams) • fresh yeast (brewer's yeast) • Filling: pastry cream and chocolate • For frying: lard • Powdered sugar for dusting

all-purpose flour (about 300 grams) • eggs • lard (about 50 grams) • unsweetened cocoa powder (about 50 grams) • orange paste • limoncello • Vegetable oil, as needed, for frying • Honey, • Candied citron, • Colored sprinkles, • orange

all-purpose flour (about 300 grams) • eggs • lard (about 50 grams) • mandarins • orange • limoncello • Vegetable oil for frying, • Honey, • Candied citron, • Colored sprinkles,

all-purpose flour (about 500 grams) • sugar • fresh yeast (about 0.6 ounce or 17 grams) • lard (about 75 grams) • water (300 ml) • beaten egg • artichokes (about 200 grams) • ricotta cheese (about 250 grams) • smoked mozzarella (scamorza) cheese (about 150 grams) • Vegetable oil for frying,

all-purpose flour (about 300 grams) • bread flour (about 200 grams) • water (250 ml) • lard (about 50 grams) • sugar (about 40 grams) • salt (about 15 grams) • fresh baker’s yeast (about 5 grams) • mozzarella or caciocavallo cheese (about 200 grams) • tomato sauce (about 200 grams) • salt • To taste, extra-virgin olive oil • To taste, anchovies in oil •

all-purpose flour (about 400 grams) • water (100 ml) • milk (150 ml) • fresh baker's yeast (about 0.6 oz or 17 grams) • unsalted butter (about 80 grams) • lard (about 80 grams) • sugar (about 30 grams) • salt (about 20 grams) • tomato purée (about 50 ml) • cooked ham, sliced (about 200 grams) • fresh mozzarella (fior di latte) (about 200 grams)

all-purpose flour (about 250 grams) • sliced yellow onion (about 250 grams) • water, room temperature (about 150 ml) • lard or unsalted butter (about 50 grams) • active dry yeast (about 2 grams) • Salt, to taste • Olive oil,