Lemon leaf

organic lemons, coarse sea salt (about 1 cup/250 grams), 5 bay leaves, whole black peppercorns (to taste), 2 chili peppers

For the lemon pesto: • Zest of 1 organic lemon • grated plant-based cheese (about 50 grams) • blanched almonds (about 50 grams) • Extra-virgin olive oil, • Salt, to taste • Water, • For the basil breadcrumbs: • breadcrumbs (about 80 grams) • fresh basil leaves • salt • Other: •

lemons (1 kg) • coarse salt (1.2 kg) • Bay leaves,

all-purpose flour (250 g) • almond flour (25 g) • powdered sugar (75 g) • unsalted butter, softened (175 g) • large egg • salt • Grated zest of 1 lemon • lemon juice (150 ml) • granulated sugar (170 g) • large eggs • unsalted butter (90 g) • unflavored gelatin •

fresh tagliatelle (about 350 grams) • cleaned cuttlefish (about 250 grams) • clams (about 500 grams) • dry white wine (about 60 ml) • garlic clove • lemon • bay leaves • cornstarch • Chopped parsley, to taste

peas (about 250 grams) • small onion • garlic clove • basil leaves • Extra-virgin olive oil, • drops of pomegranate vinegar (or apple cider vinegar) • Water, • Salt and pepper, • About 2 1/2 cups short pasta of your choice (about 250 grams; bronze-cut preferred) • sprigs fresh basil • Grated zest of 1 organic lemon, as needed • extra-virgin olive oil •

mascarpone (250 grams) • heavy whipping cream (125 ml) • powdered sugar (50 grams) • unwaxed lemons • ladyfingers (about 400 grams) • For the syrup • water (250 ml) • granulated sugar (100 grams) • Juice of 2 lemons, strained • Shredded coconut, • Thin lemon slices and fresh mint leaves for garnish

chicory leaves (about 100 grams) • short pasta, such as mafaldine (about 80 grams) • mixed seeds (such as sunflower, flax, chia, and poppy) • heaping tablespoon extra virgin olive oil • Grated lemon zest • Anchovy essence (optional)

for the ravioli • all-purpose flour (about 300 grams) • eggs • borage (about 600 grams) • baking soda for washing • onion • drained sheep’s milk ricotta (about 200 grams) • grated Parmesan cheese • zest of 1 lemon, grated • olive oil, salt, pepper, nutmeg • for the spring onion sauce • large spring onions •

chicken breasts • breadcrumbs, • plenty of curry powder • basil leaves • lemon juice • drizzle of olive oil • salt, to taste

spaghetti (about 60 grams, bronze-cut if possible) • lemon • Red pepper flakes, to taste • Fresh parsley • mint leaf • extra virgin olive oil

dried, peeled fava beans (200 g) • onion • celery stalk • Cumin • Parsley • Cilantro • Chickpea flour, • Salt • Pepper • Chickpea flour • baking soda • Greek yogurt (250 g) •

sandwich buns • burrata cheese • very fresh shrimp (preferably red shrimp from Mazara, if available) • lettuce leaves • Chopped pistachios, to taste • Piperna (or fresh savory), to taste • Butter, • Salt, to taste • Black pepper, to taste • Lemon, to taste • Extra virgin olive oil, to taste

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 •

For the candied peels: • organic orange • lemon • sugar (40 grams) • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • For the cream: • green asparagus (about 500 grams) • small potato • green onion • extra-virgin olive oil, • basil leaves • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx •

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

strawberries (500 g) • heavy cream (200 g) • sugar (200 g) • Juice of 1/2 lemon • mint leaves

Pumpkin 1 1/3 lbs cooked (about 600 g) • all-purpose flour (about 300 g) • large egg • Zest of 1 lemon, grated • unsalted butter (about 120 g) • fresh sage leaves • grated Parmesan cheese • Salt, to taste • Black pepper, to taste • Nutmeg, to taste

fresh octopus (1 kg) • white vinegar (60 ml) • Water (for boiling) • bay leaf • Salt (to taste, after cooking) • Olive oil • Salt • Lemon • Parsley • Green olives • Italian-style pickled vegetable salad (insalata capricciosa) • Salt •

veal ribs • garlic • flour (about 16 grams) • extra virgin olive oil (about 60 ml) • tomato purée (about 500 ml) • potatoes, cut into large cubes • water (about 100 ml) • butter (about 25 grams) • Salt and pepper, to taste • Finely chopped mixed herbs (parsley, bay leaf, sage, rosemary, thyme) • grated lemon peel

Carnaroli rice (about 150 grams) • small shallot, finely chopped • dry white wine (about 60 ml) • vegetable broth (about 500 ml) • fresh basil leaves (about 30 grams) • pine nuts, freshly ground • small garlic clove • grated Parmesan cheese (about 10 grams) • grated Pecorino cheese (about 20 grams) • Extra-virgin olive oil • Salt • Juice of 1/2 lemon (plus grated zest) •

pearl barley (about 80 grams) • carrot • red bell pepper • cherry tomatoes • arugula leaves • fennel bulb • extra virgin olive oil • Lemon juice • Iodized salt

beef tripe (already cleaned and cut) (1 kg) • crushed tomatoes (about 500 grams) • onion • carrot • celery stalks • dry white wine (120 ml) • organic lemon • rustic Italian bread (semolina or durum wheat) • Beef broth, • Parsley, bay leaves, and basil, • Grated Parmesan cheese, salt, and extra-virgin olive oil,

Carnaroli rice (100 g) • prickly pears • sage leaves • extra virgin olive oil • grated Parmesan cheese • dry sparkling wine or white wine • onion • As needed, broth • As needed, salt • As needed, pepper • As needed, butter • As needed, grated lemon or citron zest

thin slices pork • Emmental cheese • bacon • lemon • fresh sage leaves • dry white wine (about 60 ml) • carrot • onion • celery stalk Olive oil, black pepper, and oregano to taste • bay leaves

olive oil (60 ml) • medium shrimp (500 grams) • medium sea scallops • garlic, thinly sliced • red pepper flakes • Kosher salt and freshly ground black pepper • dry white wine (180 ml) • ripe tomato, seeded and chopped (about 60 grams) • chopped fresh parsley leaves (about 15 grams) • lemon juice (from 1 to 2 lemons) (60 ml) • unsalted butter (14 grams) • squid ink pasta (500 grams)

cooked spinach (about 500 grams) • whole milk ricotta (about 300 grams) • grated Parmesan or Grana Padano cheese (about 75 grams) • eggs • all-purpose flour (about 50 grams), plus extra for dusting • Water and salt, • medium eggplants • Extra virgin olive oil, • garlic clove • Salt, • mint leaves • Black pepper, •

Carnaroli rice (about 3/4 cup) • semi-aged Pecorino Romano cheese, cut into pieces (about 5 1/3 ounces) • heavy cream (about 1 cup) • unsalted butter (about 2/3 cup) • cinnamon • garlic clove, unpeeled • scallion, crushed • pink shrimp, cleaned and chopped (about 5 2/3 ounces) • Sweet paprika • Bay leaf, grated ginger • extra virgin olive oil (about 1/2 cup) • unsweetened cocoa powder (about 1 tablespoon) •

broccoli (about 350 grams) • fava beans (about 100 grams) • grated Parmesan cheese • blanched almonds (about 35 grams) • fresh basil leaves (about 30 grams) • lemon juice (about 30 grams) • extra virgin olive oil (60 ml) • Salt and pepper • caserecce or your favorite pasta (about 350 grams) • capers • Fried breadcrumbs

whole chicken breasts • dry white wine (120 ml), • extra virgin olive oil (30 ml), • Salt, • Rosemary, • Bay leaves, • shallot, • Juice of 1 lemon • Reserved marinade liquid • plain breadcrumbs (about 100 grams) • Rosemary and chives, • Red pepper flakes •