Mini tomatoes

eggplants • gramigna pasta (about 200 grams) • tomato pulp (about 300 grams) • fresh mozzarella (about 100 grams) • black olives (about 50 grams) • Extra-virgin olive oil, • Oregano, • Salt, • Pepper, • Basil, • garlic clove

all-purpose flour (250 grams) • plus 1 tablespoon unsalted butter (125 grams) • salt (4 grams) • water (32 ml) • Mozzarella cubes, • Cherry tomatoes, • Paprika, • Cilantro,

eggplants • cherry tomatoes (about 300 grams) • bread (about 200 grams) • grated Parmesan cheese (about 60 grams) • Olive oil, • Black pepper,

all-purpose flour (about 500 grams) • active dry yeast (about 6 grams) • warm water (about 300 grams) • salt (about 10 grams) • olive oil • canned peeled tomatoes (about 600 grams) • garlic clove • Oregano and basil, to taste • Grated cheese, to taste

Carnaroli rice (about 300 grams) • shredded purple cabbage (about 200 grams) • vegetable broth (about 1.5 liters) • butter (about 20 grams) • grated cheese (about 60 grams) • Salt • mixed ground meat (about 150 grams) • Day-old bread crumbs, • small egg • Herbs, • tender celery stalk • carrot •

round eggplant • provolone cheese (about 100 grams) • cherry tomatoes (about 100 grams) • Fresh basil, to taste • Salt, to taste • Oregano, to taste • Extra virgin olive oil, to taste

round eggplants • cherry tomatoes (about 200 grams) • provolone cheese (about 100 grams) • Salt, to taste • Oregano, to taste • Garlic, to taste • Extra virgin olive oil, to taste • Fresh basil, to taste

all-purpose flour (about 180 grams) • sourdough starter (about 150 grams) • water (about 80 ml) • salt • honey • sugar • extra virgin olive oil • For topping • Cherry tomatoes • Olives • Extra virgin olive oil • Salt

For the dough: • whole wheat semolina flour (250 grams) • bread flour (Manitoba) (150 grams) • semolina flour (100 grams) • water (240 grams) • dry yeast (1 gram) • fine salt (8 grams) • Extra virgin olive oil, • For the filling: • fresh Italian sausage (250 grams) • cream cheese (100 grams) • Salt and pepper, to taste •

datterini tomatoes (about 500 grams) • fusilloni pasta (about 400 grams) • assorted mini sweet peppers • garlic • Fresh oregano, to taste • Crushed red pepper flakes, to taste • Extra virgin olive oil, to taste • scallions • Walnut halves, to taste • large shrimp • Fresh ginger root, to taste

bread flour (about 220 grams) • white whole wheat flour (about 100 grams) • water (245 grams) • dry yeast (about 3 grams) • extra virgin olive oil (15 grams) • salt (8 grams) • tomato puree or finely chopped tomatoes (about 500 grams) • extra virgin olive oil (20 grams) • salt • Oregano

plus 1 tablespoon water (250 grams) • all-purpose flour (500 grams) • active dry yeast (10 grams) • extra virgin olive oil (60 grams) • salt (15 grams) • sugar (12 grams) • tomato puree (350 grams) • whole milk mozzarella or pizza mozzarella, diced (250 grams) • olive oil • oregano

durum wheat flour (about 10 cups) • to 1 liter warm water (about 3 3/4 to 4 1/4 cups) • a cube of fresh yeast (about 0.6 ounces or 17 grams) • salt • sugar • Tomato sauce • Mozzarella cheese • Oregano

large eggplant • asiago cheese, cubed (about 50 grams) • Tomato sauce, • Oregano,

all-purpose flour (about 200 grams) • warm water (about 100 grams) • olive oil • fresh yeast (about 4 grams) • sugar • salt • Tomato sauce • Fresh basil • Cheese

all-purpose flour (about 400 grams) • warm water (200 ml) • extra virgin olive oil (15 grams) • milk (15 grams) • fresh baker's yeast (15 grams) • salt • sugar • ball mozzarella cheese (4.4 ounces / 125 grams) • Tomato puree • Oregano, to taste

eggplant • mozzarella balls • tomato puree (200 ml) • Salt, olive oil, and oregano to taste

white sandwich bread • tomato sauce (60 ml) • mozzarella cheese • Diced ham,

rectangular puff pastry • tomato puree • mozzarella cheese (optional) • capers • egg yolk • Salt, to taste

puff pastry • ball mozzarella cheese • About 16 black olives • tomato puree (200 ml)

rectangular puff pastry • Tomato sauce, • Oregano, • pitted black olives • anchovy fillets in oil

semolina flour (about 300 grams) and 2 1/2 cups all-purpose flour (about 300 grams) • warm water (about 300 ml) • olive oil (about 20 grams) • salt (about 20 grams) • espresso cup milk, 1 teaspoon sugar • fresh yeast • Filling: cooked ham and mozzarella cheese, tomato sauce

rectangular puff pastry • As needed, pitted black olives • As needed, tomato sauce • As needed, melty cheese of your choice (I used spicy cheddar slices)

white sandwich bread • tomato puree (about 200 grams) • extra virgin olive oil • salt • ball mozzarella cheese

ribe rice (about 600 grams) • onion • ground beef (about 100 grams) • Lemon peel • vegetable bouillon cube • Water • Salt to taste • tomato purée (about 150 ml) • egg yolks • grated Parmesan cheese (about 50-60 grams) • medium mozzarella balls • Breadcrumbs

store-bought puff pastry • About 3/4 to 1 cup plain or rustic tomato puree (about 200–250 grams) • Salt, to taste • Basil-flavored cooking spray or olive oil spray • of a ball of mozzarella cheese, cut into cubes

sandwich bread • tomato sauce • Olives, • large hot dog • ball mozzarella cheese

fine semolina flour (165 grams), 2/3 cup bread flour (80 grams), 1/2 cup water (120 ml), salt, 3 tablespoons extra virgin olive oil, 1/2 teaspoon baking soda • tomato purée (200 ml), 1 garlic clove, salt, olive oil, oregano, 1 ball fresh mozzarella (fior di latte), oregano to taste

fine semolina flour (about 400 grams) • salt • baking powder (for savory baking) (about 8 grams) • unsweetened soy yogurt (about 160 grams) • unsweetened soy milk (about 120 ml) • tomato purée (about 300 ml) • extra virgin olive oil • dried oregano • Salt, to taste • white onion • pitted black olives (such as Leccino) • salt-packed capers •

puff pastry • smoked scamorza cheese (about 40 grams) • tomato sauce • To taste, dried oregano • To taste, fine salt • To taste, extra virgin olive oil