Mortadella

tagliatelle (about 250 grams) • Assorted cured meats (such as salami, ham, or mortadella) • vegetable pasta sauce (about 17.5 oz or 500 grams) • Grated Parmesan cheese, to taste

farfalle pasta (about 340 grams) • ball mozzarella cheese • grated Parmesan cheese (about 100 grams) • mortadella (about 100 grams) • Salt, to taste • mixed ground meat (about 300 grams) • cooked or frozen peas (about 150 grams) • onion • carrot • celery stalk • red wine (about 60 ml) • tomato purée (about 500 ml) •

ready-to-use cannelloni (about 24 pieces) • whole milk ricotta cheese (about 750 grams), drained if using fresh • mortadella (about 300 grams) • béchamel sauce (500 ml) • Butter, • Salt and pepper, • Grated Parmesan cheese, • Hot chili peppers (optional)

all-purpose flour (about 600 grams) • water (200 ml) • milk (50 ml) • extra virgin olive oil (30 ml) • fresh baker's yeast • salt • sugar • Assorted toppings: gorgonzola, pecorino cheese, spicy Italian salami (ventricina), mortadella, cooked ham, stracchino cheese, etc

large potatoes • American cheese slices • grated Parmesan cheese (about 100 grams) • mortadella (about 200 grams) • plain breadcrumbs (about 100 grams) • Extra virgin olive oil, • Butter, • Salt,

all-purpose flour (about 1.2 kg) • water (900 ml) • salt (24 g) • fresh baker’s yeast • Extra-virgin olive oil, • shelled pistachios (300 g) • extra-virgin olive oil (70 ml) • –18 oz mortadella (400–500 g)

pre-made pinsa crust • Salt, to taste • Black pepper, to taste • Oregano, to taste • Extra-virgin olive oil, to taste • mortadella (about 100 grams) • Stracciatella cheese, to taste • Pistachio pesto, to taste • Chopped pistachios, to taste

all-purpose flour (about 250 grams) • granulated sugar (about 20 grams) • red wine (about 120 ml) • lard (about 40 grams) • Grated zest of 1 lemon • salt • Vegetable oil for frying (or lard) • ricotta cheese (about 250 grams) • boiled or roasted potatoes (about 200 grams) • mortadella (about 230 grams) • grated Parmesan cheese • Salt •

grated Parmesan cheese (about 200 grams) • mortadella (about 200 grams) • ricotta cheese (about 150 grams) • Salt • Pink peppercorns

grated Parmesan cheese (about 300 grams) • heavy cream (about 200 ml) • cream cheese (about 150 ml) • mortadella, chopped (about 150 grams) • Chopped pistachios • Medium baking • Parchment paper • Aluminum cannoli molds • Spatula • Piping

egg • all-purpose flour (about 100 grams) • pork loin (about 100 grams) • lactose-free butter (about 10 grams) • prosciutto • mortadella (about 100 grams) • Nutmeg, to taste • Salt, to taste • Parmesan cheese (about 100 grams) • lactose-free butter (about 25 grams) • sage leaves • Extra-virgin olive oil, to taste •

spaghetti (about 160 grams) • diced mortadella (about 100 grams) • smoked scamorza cheese (about 100 grams) • heaping tablespoon pistachio cream • Chopped pistachios • Extra virgin olive oil, salt • egg

very thin slices pork loin (like carpaccio) • Olive oil and salt, • red wine (120 ml) • mortadella • Grated Parmesan cheese

gluten-free focaccia (see recipe) • –7 oz mortadella with pistachios (about 150–200 grams) • –3 zucchini • Sardinian pecorino cream (about 100 grams)

all-purpose flour (375 grams) • plain whole milk yogurt (125 grams; you can also use soy or low-fat yogurt) • sunflower oil (125 grams) • grated pecorino cheese (125 grams) • eggs • diced cooked ham (100 grams; or sliced) • mortadella (50 grams) • salami (50 grams) • ball low-moisture mozzarella cheese • asiago or smoked mozzarella cheese (50 grams) • mix of fresh herbs (such as sage, rosemary, thyme, chives) • salt (adjust to taste, especially if your deli meats are salty)

lean ground beef (1 kg) • ground pork (1 kg) • Italian sausage (500 grams) • prosciutto (about 200 grams) • mortadella (about 200 grams) • onions • carrots • celery stalks • Olive oil • red wine (about 120 ml) • tomato purée (about 500 ml) • Sage •

penne or elbow macaroni (500 grams) • dry provolone cheese (300 grams) • mortadella (150 grams) • vegan béchamel sauce (1 liter) - see recipe • grated Parmesan cheese (100 grams) • Salt, to taste

eggplants • tomato sauce (300 ml) • mortadella (100 grams) • fresh basil • provolone or young pecorino cheese (100 grams) • egg • Extra-virgin olive oil, • Salt and pepper, • grated pecorino cheese (100 grams)

zucchini • ball mozzarella (about 4.5 oz or 125g), cut into small pieces • chicken mortadella (about 120g)

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

paccheri rigati pasta • diced tomatoes • mortadella (one thick slice) • green cabbage • garlic cloves • green onion • Parsley • Swiss cheese slices (such as Emmental) • Olive oil, • Salt, • Pepper, • Chili oil (made with dried chili, then fried)

paccheri pasta (about 180 g) • butternut squash (about 500 g) • carrot • Sweet paprika powder, to taste • Parmesan or Grana Padano cheese (about 100 g) • Thick slice of mortadella (about 0.2 inch/0.5 cm thick) • Salt, to taste • Plenty of black pepper

instant white corn polenta (125 g) • pork shoulder or pork loin (150 g) • prosciutto (150 g) • mortadella (150 g) • cremini mushrooms (300 g) • grated Parmesan cheese (100 g) • extra virgin olive oil • Salt, to taste • all-purpose flour (25 g) • unsalted butter (25 g) • milk (250 ml) • nutmeg •

all-purpose flour (about 500 grams) • water (about 250 grams) • cake fresh yeast (about 0.6 oz or 17 grams) • sugar • salt • olive oil • cooked ham (about 150 grams) • mortadella (about 150 grams) • low-moisture mozzarella (about 400 grams) • Vegetable oil,

short pasta (400 grams) • eggplants • mozzarella (400 grams) • Olive oil, as needed (extra virgin) • garlic clove • onion • tomato purée (600 ml) • Fresh basil • Salt • Black pepper • grated Parmesan cheese (100 grams) • grated caciocavallo cheese (100 grams) •

tomato sauce (700 ml) • round purple eggplants • red onion • balls fresh mozzarella cheese • mortadella (100 grams) • Grated Parmesan cheese, • Extra virgin olive oil, • Salt, • fresh oven-ready lasagna noodles (250 grams) • Vegetable oil for frying

large eggplants • For the sauce: • ripe tomatoes (about 1 kg) • onion • basil leaves • Extra-virgin olive oil, salt • eggs • all-purpose flour (about 200 grams) • milk • large fresh mozzarella or smoked mozzarella • mortadella (optional) (about 100 grams) • peanut oil (about 1 liter)

pork shoulder chops • lactose-free provolone cheese • mortadella (about 200 grams) • gluten-free breadcrumbs (about 100 grams) • grated Grana Padano cheese (about 50 grams) • Salt and pepper, to taste • Extra virgin olive oil

coarsely ground beef (400 g) • pork belly (100 g) • thin slices of mortadella • carrots • celery stalk • onions • tomato purée (300 g) • Double-concentrated tomato paste • dry white wine (about 120 ml) • Marsala wine (about 60 ml) • butter • Salt •

yellow bell peppers (you can use other colors if you prefer) • tagliatelle (about 150 grams) • prepared meat sauce (about 250 ml) • mozzarella cheese ball • mortadella, diced (about 100 grams)