Offals pepper

red bell pepper • yellow bell pepper • sliced deli meats (such as prosciutto, speck, or head cheese) (about 300 grams) • Extra virgin olive oil, • short pasta, such as sedani (about 400 grams)

cleaned cod stomachs (ventricelle) (800 grams) • tomatoes for sauce (500 grams) • fresh parsley • capers • garlic clove • pine nuts • dry white wine (about 60 ml) • grated Parmesan cheese (70 grams) • Extra-virgin olive oil, • Salt, to taste • Black pepper, to taste • day-old bread crumbs (300 grams) •

squid • Liver • Squid eggs (if available) • Cilantro • Red pepper flakes (be careful with the heat) • Spaghetti or your preferred pasta

For the pici: • all-purpose flour (about 250 grams) • water (about 125 ml) • extra-virgin olive oil • salt • For the giblet ragù: • chicken giblets: hearts, livers, gizzards (about 400 grams) • onion • red wine (about 1/2 glass) • tomato sauce (about 1 glass) • bay leaves • thyme •

medium-sized rabbit with its liver • ground beef • bacon for roasts or lard • fresh carrots • Plenty of cilantro • mixed pickled vegetables • pickled green peppers (Lombardi) • Plenty of oil (extra virgin olive oil and sunflower oil) • About 3 1/4 cups dry white wine (750 ml) • Rosemary, sage, and garlic (for the marinade) • Salt, pepper, and a bit of hot chili pepper (to taste)

Carnaroli rice (about 380 grams) • beef marrow (about 60 grams) • celery stalks • onions • carrots • small bunch parsley • grated Parmesan cheese (about 150 grams) • saffron • butter • Extra virgin olive oil, • Black pepper, • Salt,

pork liver • red onion • mixed salad greens • extra virgin olive oil, • salt, • black pepper, • ground ginger, • oregano, • white vinegar,

pork liver • Pork caul fat • Bay leaves, to taste • Fennel fronds, to taste • garlic • small cup whiskey • Water, • Extra virgin olive oil, • Salt, to taste • Pepper, to taste • Fresh thyme, to taste • Dried red onion, to taste

linguine (about 400 grams) made from durum wheat semolina • monkfish tail (about 1.1–1.3 lbs or 500–600 grams) • fresh chili pepper • garlic clove • rosemary • Fresh basil, to taste • Extra-virgin olive oil, to taste • Rum or cognac, to taste • Taggiasca olives, to taste • Black pepper, to taste • Romanesco Broccoli Cream: • small head Romanesco broccoli •

squid ink spaghetti (400 g) • baby squid • small head cauliflower • anchovies in oil • fresh chili pepper (optional) • garlic cloves • Chopped fresh parsley, to taste • Fresh thyme and rosemary, to taste • Rum (or cognac), to taste • untreated orange • Extra virgin olive oil, to taste

penne (about 160 grams) • small head of Treviso radicchio • Tools:

yellow onions • sausages • ground beef (500 grams) • small head of savoy cabbage • whole milk (about 500 ml) • flour (about 50 grams) • butter • ground cinnamon • Black pepper • grated Parmesan cheese (about 100 grams) • homemade vegetable bouillon • Dried lasagna noodles,

To taste white beans • To taste chickpeas • medium head of cabbage • frozen spinach (about 500 grams) • potatoes • carrots • medium onion • celery stalk with leaves • garlic • tomato paste • To taste olive oil, salt, and pepper

large head of white celery • large fennel bulbs • medium onion • Coarse salt, to taste • Black pepper, to taste • water (about 300 grams) • extra virgin olive oil (13 grams) • (about 2 tablespoons) dry white wine • Seeds of your choice for garnish (optional)

mezze maniche rigate pasta (about 160 grams) • small head Romanesco broccoli • pitted black olives (such as Leccino) • anchovy fillets in oil • extra virgin olive oil • garlic clove • small red chili pepper • Salt, to taste

ground meat (about 200 grams) • chicken livers (about 200 grams) • beef spleen (about 400 grams) • medium onion • apple • salted anchovies (about 100 grams) • pickled capers (about 100 grams) • broth (1 liter) • fresh parsley • Salt, pepper, and olive oil to taste

Stems and trimmings from a 1 lb (500 g) head of broccoli • pistachio flour (plus more for garnish) • grated Pecorino Romano cheese • Red pepper flakes • small piece of garlic • Extra-virgin olive oil • Salt • pasta

calamarata pasta (about 400 grams) • bluefish heads • dry white wine

carrot • zucchini • eggplant • peas • potatoes • bell pepper • pumpkin (200 grams) • Vegetable broth • Tools • saucepans • Ladle • Spoon

For the rolls: 1 head savoy cabbage • frozen chopped green onions (about 50 grams) • carrots, diced (about 100 grams) • grated Parmesan cheese (about 50 grams) • cooked cannellini beans, drained (about 100 grams) • cooked chickpeas, drained (about 60 grams) • Salt and pepper • Extra-virgin olive oil • dry white wine (about 60 ml) • For the sauce: 3 heaping tablespoons plain yogurt • heaping teaspoons spicy mustard

large heads of red long radicchio • onion • speck, sliced (about 100 grams) • as needed, béchamel sauce • grated Parmesan cheese • mozzarella cheese (about 300 grams) • extra virgin olive oil • salt and pepper

rigatoni (300 g) • small head of broccoli • small zucchini • asparagus spears • vegetable broth, • extra-virgin olive oil, salt, and pepper • garlic cloves • grated Parmesan cheese, • butter (50 g) • all-purpose flour (50 g) • milk (500 ml) • salt •

For the sauce: • large heads of garlic, peeled, germ removed, and thinly sliced • salt-packed anchovies • Red wine for rinsing and soaking the anchovies • extra virgin olive oil (about 600 grams), or a combination of 2 1/4 cups extra virgin olive oil (about 500 grams) and 1/2 cup walnut oil (about 100 grams) • Butter to taste, optional • Options for raw vegetables: • Sliced red or yellow bell peppers • Belgian endive • Radicchio • Savoy cabbage, red or green • Shallots, soaked in a glass with Barbera wine •

water (3 liters) • celery stalks • white onions • carrots • bay leaves • Salt, to taste • veal shanks (about 3 1/2 lbs or 1.6 kg) • white onions • butter (30 grams) • dry white wine (2 glasses) • Salt, to taste • Pepper, to taste •

zucchini • onion • carrot • celery stalk • To taste, garlic • basil • Swiss chard (about 250 grams) • lacinato kale (about 250 grams) • a head of savoy cabbage • green beans (about 100 grams) • canned peeled tomatoes (about 200 grams) • To taste, olive oil •

shrimp heads (about 500 grams) • onion • cherry tomatoes • dry white wine (about 60 ml) • fresh parsley • garlic • Cold water, • shrimp (about 500 grams) • orange • lemon • Red pepper flakes • Salt and black pepper •

potatoes • carrots • onion • leek • cherry tomatoes • zucchini • small head cauliflower (about 14 oz/400 grams) • celery stalk • spinach • peas (about 5 oz/150 grams) • pumpkin or butternut squash, diced (about 14 oz/400 grams) • lentils •

very fresh shrimp (about 250 grams) • ricotta cheese (about 100 grams) • lime (zest and juice of half) • Salt and pepper, to taste • extra virgin olive oil • Recipe here • Shrimp heads and shells • chopped shallot • dry white wine (about 60 ml) • tomato paste • extra virgin olive oil • red pepper flakes •

spaghetti • garlic • tomato sauce • dry white wine • squid ink • squid • shellfish butter • Salt to taste • Pepper to taste • Extra virgin olive oil to taste • gremolata • fresh sea urchin roe •

bone-in pork shoulder • water (300 ml) • Worcestershire sauce (10 grams) • salt (8 grams) • garlic powder (1 gram) • Dijon mustard • sweet paprika (30 grams) • hot paprika (5 grams) • salt (8 grams) • pepper (2 grams) • brown sugar (10 grams) • garlic powder (8 grams) •