Long

all-purpose flour (about 250 grams) • bread flour (about 250 grams) • water (about 400 ml) • olive oil (about 50 ml) • fresh yeast (about 6 grams) • salt (about 6 grams)

fresh basil leaves (about 50 grams) • garlic cloves • pine nuts (about 30 grams) • grated Parmesan cheese (about 60 grams) • grated Pecorino Romano cheese (about 30 grams) • extra-virgin olive oil (150 ml) • Salt and pepper • long busiate trapanesi pasta (about 400 grams; a long, twisted pasta typical of Trapani)

small onion • tomato puree (about 30 ml) • Salt, to taste • Parmesan cheese, to taste • Olive oil and salt, to taste

flour (any kind you like) (about 1 kg) • water (about 800 ml) • dry yeast (about 2 grams) • sugar • Salt, to taste • Extra virgin olive oil, to taste

roasted pumpkin flesh (about 300 grams) • ground nutmeg • egg yolk • grated Parmesan cheese • all-purpose flour (about 24 grams) • salt • arugula leaves • butter

all-purpose flour (about 500 grams) • refreshed sourdough starter (about 120 grams) • salt (about 10 grams) • honey • water (about 325 grams) • Topping: • mortadella • Stracciatella cheese, • Chopped pistachios

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: •

fresh littleneck clams • linguine pasta • plum tomatoes (such as Piccadilly or Roma) • (about 700 grams) chicory greens • long fresh chili pepper • Fresh basil and oregano, to taste • Extra-virgin olive oil, • garlic cloves • anchovy fillets

linguine (semolina pasta) • fresh littleneck clams • yellow bell peppers • long green chili pepper (preferably mild) • garlic cloves • shallot • Vodka or dry white wine, • Fresh parsley, • unwaxed lemon • fresh rosemary

small, long, purple eggplants • white onion • (500 grams) Piccadilly or other small tomatoes for sauce • tender celery stalks • yellow bell pepper • carrot • pitted black olives (such as Gaeta) • capers in vinegar, drained and squeezed • anchovy fillets in oil • garlic cloves • Oregano and basil, to taste • Extra-virgin olive oil, •

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

● For the cooking broth: • water (1.5 liters) • large carrot • red wine • Salt, to taste • ● For the meatballs: • mixed ground meat (pork and beef) (450 grams) • finely chopped smoked bacon (70 grams) • medium eggs • white sandwich bread (crusts removed) • grated Parmesan cheese • Milk, as needed (for soaking) •

durum wheat semolina (about 400 grams) • sweet Italian long peppers (such as Corno di Toro), assorted colors • Extra virgin olive oil, • anchovy fillets in oil • Fresh rosemary, • garlic cloves • Fresh parsley, • Crushed red pepper flakes,

Long pasta (whole wheat or legume-based) (2 1/2 oz or 70g) • Fresh clams • Cockles • Mussels • Grape tomatoes (1 3/4 oz or 50g) • Anchovy fillets (2-3) • Garlic (1 clove) • Red pepper flakes (a pinch) • Organic lemon zest • Fresh basil • Fresh parsley • Capers •

heavy whipping cream (200 ml) • sweetened condensed milk (100 g) • mascarpone cheese (250 g) • brewed coffee, mild (3 cups, brewed long) • Unsweetened cocoa powder, for dusting • sweet puff pastry cookies (2 packages)

pasta, long or short (200 grams) • sweet or smoked bacon, whatever you have at home (150 grams) • whole eggs • grated Parmesan cheese, plus extra for serving (100 grams) • Black pepper • Extra virgin olive oil

long tagliatelle pasta (400 grams) • mushrooms (200 grams) • heavy cream (150 ml) • garlic clove • white wine (about 120 ml) • Salt • Black pepper • Parsley • Olive oil (extra virgin)

penne rigate or long pasta (180 grams) • Extra virgin olive oil, • fresh green onion or 1/2 onion • anchovy fillets • capers • About 10 cherry tomatoes (or a bit of tomato sauce) • About 15 green olives • Salt, oregano, and red pepper flakes

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 •

ripe bananas • quick oats (about 90 grams) • dark chocolate chips (about 45 grams) • mixing bowl • fork • tablespoon • baking sheet • parchment paper • cooling rack • You can store the light banana cookies in an airtight container for 3-4 days (though they probably won't last that long!)

paccheri pasta (300 grams) • long eggplants • rustic tomato purée (500 ml) • Garlic • Basil • Extra virgin olive oil • Salt • Ricotta salata cheese • Peanut oil for frying

zucchini • tenerumi (tender shoots and leaves of long zucchini) (about 500 grams) • Zucchini blossoms, • penne rigate (about 150 grams) • yellow and red cherry tomatoes (about 200 grams) • anchovy fillets in oil • garlic cloves • Extra-virgin olive oil,

kabocha squash (about 1 3/4 lbs or 800 grams) • celery stalks • red onion (preferably Tropea, or use a sweet red onion) • leek • long radicchio • raisins (about 50 grams) • pitted black olives (about 50 grams) • pine nuts (about 50 grams) • honey vinegar (20 ml) • apple cider vinegar (20 ml) • sugar • Fresh sage •

long eggplants • tomato purée (about 24 ounces/700 grams)

long bell peppers • cream cheese (about 150 grams) • Fresh herbs, to taste • Salt, to taste • Black pepper, to taste • Extra virgin olive oil, to taste

pearl barley (100 g) • long radicchio (100 g) • shallot • dry white wine (60 ml) • vegetable broth (500 ml) • olive oil • salt

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) •

fusilli pasta (500 grams) • long purple eggplants • San Marzano tomatoes • red onion • garlic • Ricotta salata cheese, to taste • Salt, olive oil, black pepper, fresh basil, to taste

penne pasta (380 grams) • long eggplants • ripe plum tomatoes for sauce • garlic clove • little onion • Extra virgin olive oil, • Salt, • Ricotta salata cheese, • Fresh basil,

eggplant (preferably long variety) • peanut oil • ricotta salata cheese • spaghetti • tomato sauce • garlic