Lemon slice

cleaned calamari (about 400 grams) 1 cup polenta (about 160 grams) Paprika, to taste Fine salt, for finishing Black pepper, to taste 2 1/2 cups peanut oil (about 600 ml) Lemon slices

eggs (separate yolks and whites) • plus 1 tablespoon light brown sugar (about 120 grams) • vegetable oil of your choice (about 100 ml) • almond milk (about 200 ml) • tapioca starch or cornstarch (about 50 grams) • Juice of 1 lemon • chia seeds (about 20 grams) • rice flour (about 200 grams) • baking powder • sliced almonds (about 80 grams) • Fig jam,

red mullets • Granny Smith apples • green celery • green chili pepper • To taste fresh herbs (thyme, basil, fresh oregano) • To taste extra virgin olive oil • To taste black pepper • To taste toasted sliced almonds • lemon • To taste Taggiasca olives • mint leaf • To taste chives •

very thinly sliced veal (about 400 grams) • block of Parmesan cheese (about 200 grams) • arugula • lemons • white vinegar • Extra virgin olive oil, • Salt,

thinly sliced chicken breast (about 150 g) • red onion • dill pickles (about 30 g) • nonfat plain yogurt (about 125 g) • Juice of 1/2 lemon • fresh parsley • fresh parsley • Cornmeal, as needed (no eggs or heavy breading!) • Sea salt and black or pink pepper, to taste

chicken breast, sliced (about 600 grams) • Williams pears • butter (about 40 grams) • onion • gluten-free flour • dry white wine (about 120 ml) • Juice of 1 lemon • Cinnamon • Salt, pepper, and extra-virgin olive oil, to taste

green apples • sliced cooked ham • Lemon juice,

tripe (about 500 grams), to be sliced • For the broth: • onion • carrot • celery stalk • chili pepper • white wine (120 ml) • Juice of 1/2 lemon • Salt, to taste • Black pepper, to taste • For the breading: • breadcrumbs (about 200 grams) •

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

fennel hearts, thinly sliced (about 250 grams) • escarole, cut into strips (about 150 grams) • small red onion, thinly sliced • pink grapefruit • avocado • shelled pistachios, roughly chopped (about 30 grams) • orange • lemon • maple syrup • extra virgin olive oil • Salt, to taste • Freshly ground black pepper, to taste

sliced salmon (fresh, previously frozen for safety, or smoked) • Juice of half a lemon • soy sauce • small dab of wasabi • black sesame seeds • white sesame seeds • dill

chicken breast (150 grams) • Rosemary,

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

fresh calamari, sliced into rings by the fishmonger • large potatoes • peas, I used frozen • For dressing, • extra virgin olive oil • lemon, zest and juice • fresh chopped parsley • Salt to taste

ripe avocado (not too soft) • chicken breast slices (not too thin) • Fresh chives, to taste • lemon • cherry tomatoes • Greek yogurt • Extra virgin olive oil, to taste • Salt and pepper, to taste

free-range chicken breast slices • Belgian endive • smoked scamorza cheese • cherry tomatoes • Oregano • garlic clove (optional) • Olive oil and salt to taste • Balsamic vinegar, white wine vinegar, or lemon juice

For the shortcrust pastry: • all-purpose flour (250 grams) • unsalted butter, softened (100 grams) • sugar (100 grams) • Zest of half a lemon • vanilla powder or 1/2 teaspoon vanilla extract • whole egg plus 1 egg yolk • For the pastry cream: • whole milk (500 grams) • egg yolks • sugar (130 grams) • cornstarch (50 grams) •

whole milk ricotta cheese (80 grams) • Oregano, to taste • Zest of half a lemon • Salt and pepper, to taste • slices of smoked salmon • drizzle of extra virgin olive oil • grilled zucchini (70 grams)

pasta sheets for lasagna (about 450 grams) • sliced white part of leek (about 80 grams) • medium zucchini (about 1 1/2 lbs or 700 grams) • smoked salmon (about 400 grams) • béchamel sauce (about 1 liter) • Chives, to taste • low-moisture mozzarella cheese, diced (about 400 grams) • lemon (zest only) • Extra virgin olive oil, • Grated cheese, to taste (such as Parmesan)

whole wheat spaghetti (80 g) • zucchini, sliced (about 7 oz or 200 g) • shrimp (200 g) • Lemon • Black pepper • chicken bouillon

plus 2 tablespoons sugar (180 grams) • eggs • peanut oil (70 grams) • plain nonfat lactose-free yogurt, unsweetened (125 grams) • all-purpose flour (200 grams) • baking powder (12 grams) • vanilla powder (or 1 teaspoon vanilla extract) • salt • almond flour (100 grams) • peaches • Peach, apricot, lemon, or your favorite jam, as needed (I used apricot, orange, and almond jam) • Sliced almonds, •

apples • Juice of 1/2 lemon • egg • packed light brown sugar (about 100 grams) • almond milk (about 100 grams) • rice flour (about 100 grams) • cornstarch (about 50 grams) • Cinnamon, to taste • baking powder • raisins, pre-soaked (about 40 grams) • Sliced almonds,

phyllo dough (12 sheets) • apples • butter (about 60 grams; 3 1/2 tablespoons + 3/4 tablespoon) • scant tablespoon sugar • Juice of 1/2 lemon • ladyfinger cookies • candied orange peel (about 60 grams) • For decorating: powdered sugar • Sliced almonds • Powdered sugar

For the shortcrust pastry: • all-purpose flour (300 grams) • unsalted butter, cut into pieces (150 grams) • powdered sugar (100 grams) • egg yolks • vanilla baking powder • salt • Grated lemon zest • For the pastry cream: 2 cups whole milk (500 ml) • sugar (130 grams) • egg yolks • cornstarch (50 grams) •

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)

For the dough • all-purpose flour (about 500 grams) • cold water (400 ml) • olive oil (20 grams) • fresh yeast (2-3 grams) (if using dry yeast, use 1/4 teaspoon or 1 gram) • Semolina flour, • Mozzarella cheese • Datterino tomato purée • Basil • white onions • anchovy fillets • ground cinnamon •

canned peeled tomatoes (400 g) • day-old Tuscan bread (200 g) • vegetable broth (1 L) • Olive oil, • garlic cloves • Salt, • Black pepper, • fresh basil • cherry tomatoes (200 g) • tomato paste (20 g) • long slices white sandwich bread • vegetable oil (100 ml) •

chickpea flour (40 grams) • cold water (80 ml) • celeriac (about 250 grams) • Breadcrumbs, • Extra virgin olive oil, • Salt, • lemon slices for serving (I used citron)

For the pasta • semolina flour (about 200 grams) • all-purpose flour (about 100 grams) • eggs • For the filling • pumpkin (about 750 grams) • chopped apple mostarda (about 80 grams) • grated Parmesan cheese (about 100 grams) • crushed amaretti cookies (about 50 grams) • Lemon zest (optional) • Salt, black pepper, and nutmeg to taste • Cauliflower cream: •

Prosecco per glass • soda/seltzer to taste • Aperol per glass • orange per glass • some lemon juice depending on the bitterness • a slice of lemon for garnish • a strawberry for garnish