Mozarella

large egg • milk (80 ml) • extra virgin olive oil (120 ml) • salt • all-purpose flour (about 360 grams) • baking powder (16 grams, for savory recipes) • tomato puree (350 ml) • extra virgin olive oil • dried oregano • cooked ham (150 grams) • whole milk mozzarella (200 grams) • salt

all-purpose flour (about 200 grams) • egg • cooked beet, pureed and strained (about 100 grams) • lactose-free milk (about 600 ml) • large tablespoon lactose-free butter • all-purpose flour • Salt, pepper, and nutmeg to taste • Swiss chard leaves, blanched • cooked ham (about 200 grams) • lactose-free mozzarella (about 200 grams) • Grated Parmesan or Grana Padano cheese,

all-purpose flour (about 300 grams) • baking powder for pizza (about 0.5 ounce or 16 grams) • heavy cream (100 ml) • milk (80 ml) • egg • sugar (25 grams) • salt • mozzarella cheese, diced (100 grams) • medium zucchini

zucchini blossoms • potatoes

frozen spinach • cooked ham (about 100 grams) • béchamel sauce (400 ml) • balls fresh mozzarella • grated Parmesan cheese (about 60 grams) • Lasagna noodles, • small pieces of butter

zucchini blossoms • extra-virgin olive oil • salt • shredded mozzarella (about 80 grams) • anchovies in oil • For the frittata: • eggs • Fontina cheese (about 40 grams) • milk (about 150 ml) • grated cheese • zucchini blossoms • salt •

large eggplant • buffalo mozzarella (about 120 grams) • breadcrumbs (4 tablespoons) • grated Parmesan cheese (8 tablespoons) • egg • small bunch parsley • garlic • Extra-virgin olive oil, • Marjoram, • Panca chili powder, • Salt,

eggs • Olive oil, • mozzarella (about 125 grams) • Italian sausage (about 150 grams) • Salt, to taste • Black pepper, to taste • Milk,

cooked ham (recommend slightly thick-cut) • mozzarella cheese • smoked scamorza cheese • Breadcrumbs, • peas • water (about 120 ml) • Extra virgin olive oil, • Salt,

pane carasau (Sardinian flatbread) • mozzarella cheese • diced cooked ham

burger buns • buffalo burgers • smoked buffalo mozzarella (about 250 grams) • cluster tomato • radicchio leaves • mustard • salt

yellow potatoes (about 500 grams) • green beans (about 400 grams) • large egg

spinach • buffalo ricotta cheese • all-purpose flour • eggs • To taste, nutmeg • To taste, black pepper • ricotta salata cheese • canned crushed tomatoes • To taste, fresh mozzarella (preferably buffalo mozzarella) • To taste, ricotta salata cheese

ball fresh mozzarella (fior di latte) • grape or cherry tomatoes • pitted black olives (such as Taggiasca or Kalamata) • small handful capers • bread • Garlic powder, to taste • Salt, to taste • Extra virgin olive oil • vinegar • red pepper flakes

Mezzemaniche pasta (about 400 grams) • Italian eggplant (about 200 grams) • buffalo mozzarella (about 250 grams) • Tomato sauce, • Salt, • Extra virgin olive oil, • Sunflower oil,

pasta (penne) (300 g) • About 10 cherry tomatoes • small mozzarella cheese • Taggiasca olives • Extra-virgin olive oil, salt, and pepper • garlic cloves • dry white wine (about 60 ml)

soft poppy seed sandwich rolls • escarole • balls fresh mozzarella • Cherry tomatoes • anchovy fillets • black olives (such as Gaeta or Kalamata) • raisins (about 50 grams) • garlic clove • Extra virgin olive oil, salt, pepper, thyme • Balsamic vinegar

puff pastry • cooked ham (about 120 grams) • potatoes, peeled and diced (about 250 grams) • mozzarella or cheese of your choice (about 70 grams) • Olive oil, • Salt, • Black pepper, • Grated cheese,

cherry tomatoes, halved or cut into wedges • cherry-size mozzarella balls (about 150 grams) • Genovese pesto (I made it at home, as shown in the video) • fresh basil leaves • extra virgin olive oil • Iodized salt • Black pepper

water (500 g) • coarse salt • cornmeal (125 g) • pesto • ricotta cheese • Arugula, • tomatoes • ball fresh mozzarella cheese • Walnuts,

bell peppers • ground veal (about 200 grams) • Salt • Black pepper • Fresh parsley • shredded mozzarella cheese • small pieces of butter • breadcrumbs

medium round bell peppers • medium potatoes • Extra virgin olive oil • eggs • Salt and pepper, to taste • Oregano and garlic • Parmesan cheese • mozzarella balls • Steamer pot • Potato masher • Mixing • Spoon

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

large eggplants • mozzarella balls

semolina flour (150 grams) • Type 2 or all-purpose flour (350 grams) • water (150–170 ml) • oil • mozzarella cheese, preferably fior di latte, diced (500 grams) • Pepper, to taste • Pecorino Romano cheese, to taste

bread flour (about 550 grams, 350w strength) • water (about 400 grams) • active dry yeast (about 4 grams) • extra virgin olive oil (about 15 grams) • salt (about 15 grams) • sugar (about 15 grams) • tomato sauce (about 500 grams) • basil pesto (about 100 grams) • confit cherry tomatoes • fresh buffalo mozzarella (about 240 grams)

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

purple potatoes (about 400 grams) • buffalo mozzarella • grated Parmesan cheese • milk (optional) • Salt and pepper, to taste • Peanut oil, as needed for frying

conchiglioni pasta (about 480 grams) • ground pork (about 500 grams) • ground veal (about 500 grams) • fresh shallots • small bunch fresh parsley • small bunch fresh basil • tomato purée • dry white wine (about 240 ml) • mozzarella balls • Extra virgin olive oil, • Breadcrumbs, • Bechamel sauce, •

finely ground durum wheat semolina (about 350 grams) • warm water (about 180 grams) • honey or sugar • fresh baker's yeast (about 12 grams) • fine salt • extra virgin olive oil • For the filling: • tomato purée • Salt • Oregano • fresh provolone cheese (about 300 grams) • speck (about 200 grams) •