Mozz

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

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

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) •

pizza flour (about 500 grams) • milk (120 ml) • water (150 ml) • sugar (10 grams) • fresh yeast (12 grams) • fine salt (10 grams) • extra virgin olive oil • Tomato puree, • fresh mozzarella (about 200 grams) • Olive oil, salt, oregano,

bread flour (about 200 grams) • all-purpose flour (about 100 grams) • active dry yeast + 1 teaspoon sugar (added separately) • level teaspoons salt • Warm water, about half the weight of the flours (about 150 milliliters) • Extra-virgin olive oil for drizzling • sprinkle of dried oregano • cherry tomatoes • Fresh mozzarella, drained of its liquid, or low-moisture mozzarella

all-purpose flour (about 150 grams) • whole milk or sheep's milk ricotta (about 250 grams) • low-moisture mozzarella (about 100 grams)

crackers or taralli (about 200 grams) • extra virgin olive oil (120 ml) • fresh mozzarella (about 500 grams) • heavy cream (150 ml) • Salt, to taste • powdered gelatin (about 4 grams) or 2 sheets gelatin • Cherry tomatoes • Fresh basil • Olive oil • Salt

Rye bread, • Tomatoes, • Arugula, • Buffalo mozzarella • Extra virgin olive oil, • Salt, • Basil • Garlic

all-purpose flour (about 400 grams) • active dry yeast • sugar • salt • water (220 ml) • extra virgin olive oil (30 ml) • mozzarella cheese (about 200 grams) • tomato puree (about 200 grams) • Salt • Extra virgin olive oil • Oregano

octopus (1 kg) • salmorejo (500 ml) • rustic bread • Extra virgin olive oil

day-old bread • large ball of fresh buffalo mozzarella • Fresh basil, to taste • Tomato purée, enough to cover the bread • cherry tomatoes, halved • garlic cloves • Red pepper flakes • anchovy fillets • Extra virgin olive oil

multigrain whole wheat bread • tomato • garlic (optional) • anchovy (optional) • parsley (about 5 grams) • mozzarella cheese for pizza or classic mozzarella • Salt, to taste • Olive oil, to taste

mozzarella cheese (220 g) • all-purpose flour (500 g) • tomato sauce • fresh basil leaves (10 g)

potato gnocchi (1 kg) • meat sauce (about 300 grams) • mozzarella, well-drained and cut into cubes (about 250 grams) • grated Parmesan cheese (about 60 grams) • Butter, as needed, for the top • extra virgin olive oil • onion • carrot • celery stalk • ground meat (mixed or your choice, about 250 grams) • Salt and pepper, to taste • cutting board with knife •