Lardo

monkfish • lardo (Italian cured pork fat) • chicory (or escarole) (about 500 grams) • potato • leek • Fresh basil, to taste • fresh burrata cheese • Extra-virgin olive oil, to taste • Ice,

scallops with roe • spinach leaves • thin slices of cured pork fat (lardo) • olive oil • turn freshly ground black pepper • salt • Saffron threads,

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

Carnaroli rice (about 100 grams) • Boiling water, • Peas (fresh are best) • stracciatella cheese for finishing • shrimp • slices of lardo

beef (about 5 oz/150 grams each) • cured pork fat (lardo) (about 100 grams; or substitute pancetta or dry-cured pork loin) • garlic clove • fresh parsley • Aged pecorino cheese (preferably long-aged, to taste) • Fine salt • Black pepper • onion • bay leaf • red wine (200 ml) • tomato purée or crushed peeled tomatoes (1 liter) • Coarse salt and black pepper •

wild chicory (or dandelion greens) • black olives • Spicy provolone cheese • Cured pork fat (lardo) • Honey • Burrata cheese • Lemon • Zucchini • Red chili pepper • Garlic • Olive oil, salt, and pepper,

ready-made polenta

cooked chickpeas (about 300 grams) • Cream of Lardo di Colonnata (about 30 grams) • potatoes • carrot • red onion • to taste wild thyme • to taste za'atar • rustic bread

beef rump • Pinot Noir (or Cabernet), • Celery, carrot, onion, and herbs, • Butter, • Extra virgin olive oil, • Lardo di Colonnata (thinly sliced like deli meat) • For the mashed potatoes: • medium-sized potatoes • About 1 1/4 cups whole milk • Butter, • Pepper, • Extra virgin olive oil, •