Makes

For the lasagna: • béchamel sauce (about 400 grams) • meat ragù (about 400 grams) • fresh egg pasta (about 500 grams) • grated Parmesan cheese (about 100 grams) • butter (about 30 grams) • For the béchamel sauce: • all-purpose flour (about 80 grams) • butter (about 80 grams) • whole milk powder (about 1 liter) • salt (about 10 grams) • nutmeg •

flour (100 grams) • water (50 grams) • honey

large bunch of fresh parsley • large garlic clove • capers • anchovy fillets • pickled pearl onions • Extra virgin olive oil,

Nutella (180 grams) • organic spelt flour (135 grams) • large egg • Nutella • Optional: chopped hazelnuts or powdered sugar

FOR THE STARTER: • warm milk (50 ml) • level tablespoon sugar • fresh baker's yeast (15 grams) • bread flour (Manitoba) (50 grams) • FOR THE DOUGH: • bread flour (Manitoba) (250 grams) • all-purpose flour (200 grams) • unsweetened cocoa powder • sugar (150 grams) • salt (5 grams) • egg yolks, at room temperature •

red shrimp (make sure they are very fresh) • burrata cheese • mixed watercress (or substitute with fresh salad greens or edible flowers) • sweet pink grapefruit • orange • extra virgin olive oil (50 ml) • Salt • Pink peppercorns, freshly ground

pork loin • red onion • fresh thyme • coconut oil • water (about 120 ml) • Salt, to taste • gluten-free flour • large nonstick skillet with lid • cutting board and knife • small bowl • wooden spoon • 📍You can store the pork loin in an airtight container in the refrigerator for up to 2 days •

veal (200 grams) • beef (300 grams) • pork (200 grams) • carrot • celery stalks • shallot • Vegetables: • marjoram • rosemary • basil leaves • milk (1.5 liters) • all-purpose flour •

pasteurized egg whites (about 220 grams) • nonfat Greek yogurt (about 100 grams) • all-purpose flour (about 130 grams) • brown sugar (about 20 grams) • baking powder (about 8 grams) • Powdered sugar, • Nutella® • Chopped pistachios, • sunflower oil • large mixing bowl • electric mixer • tablespoon •

Makes 7 pieces with these ingredients • all-purpose flour (about 200 grams) • For the filling: • For the béchamel sauce:

all-purpose flour (about 350 grams, ideal for cookies and tarts) • almond flour (about 40 grams)* • salt • unsalted butter (about 180 grams) • large egg • egg yolk • powdered sugar (about 120 grams) • Jam of your choice, • I make my own by simply blending blanched almonds

To make the orecchiette • fine semolina flour (about 500 grams) • warm water (about 250 ml) • For the sauce • Basil pesto, • Cherry tomatoes, as desired • Salt

all-purpose flour (about 250 grams) • semolina flour (about 100 grams), plus more for dusting • eggs • Salt, to taste • extra virgin olive oil • Water, • Semolina flour, for dusting • fresh sausages • milk (500 ml) • salt • butter (about 50 grams) • sifted flour (about 50 grams) •

For the orecchiette: • semolina flour (about 500 grams) • Water, as needed, to make a smooth, elastic dough • For the sauce: • broccoli rabe, cleaned (about 500 grams) • garlic clove • Red pepper flakes, to taste • small yellow or red cherry tomatoes • Anchovy fillets • Extra-virgin olive oil • Salt

arancini rice (1 kg) • water (2 liters) • vegetable bouillon cubes • saffron • Bolognese sauce (ragù alla bolognese) • ham (100 grams) • mozzarella cheese • béchamel sauce (to make it more moist and compact) • mortadella (100 grams) • chopped pistachios • béchamel sauce • sparkling water (1/2 liter) •

Thaw 4 cubes of frozen spinach • walnuts • grated Parmesan cheese • basil leaves • Olive oil, as needed, to make it smooth • medium zucchini

all-purpose flour (about 200 grams) • eggs • extra virgin olive oil • whole milk (1 liter) • salt • lemon juice • mixed mushrooms • speck, cut into sticks

almond flour (about 125 grams) • egg whites (about 60 grams) • powdered sugar (about 125 grams) plus 2 cups (about 200 grams) for finishing and decorating • Scant 1 teaspoon lemon juice • vanilla powder or 1 teaspoon vanilla extract • bitter almond extract • Grated orange zest

rehydrated stoccafisso (about 800 grams) • whole milk (about 500 ml) • anchovies in oil or salt, rinsed • onion or 2 shallots • garlic clove • capers, chopped and drained • chopped parsley • olive oil • Salt, to taste • All-purpose flour, for lightly coating the fish • For the initial cooking: • water (2 liters) with 1 onion, 2 celery stalks, and 4 bay leaves, plus 1/2 cup dry white wine •

sandwich bread (I used white sandwich bread) • guacamole (if you don't have time to make it at home) • egg

lbs. yellow potatoes (I personally prefer yellow potatoes, but you can use your preferred type) • pesto without garlic (store-bought is fine, but after the first time, I chose to make it at home) • aged and grated Grana Padano (pre-grated is perfect, but if you have time and desire, it's better to grate some fresh) • large eggs • To taste garlic • To taste salt and pepper • To taste salted butter, as desired

beef chuck or brisket (or shoulder) • beef broth (make more as needed) • to taste black pepper • to taste flour • celery, 1 carrot, 1 onion, rosemary, and 1 clove garlic with the germ removed, chopped for the sauté • to taste rosemary and bay • clove • good Chianti wine • to taste extra virgin olive oil • medium-sized potatoes • steamed red beans • cherry tomato pulp •