Oil based

spaghetti (about 180 grams) • walnuts • Garlic • Olive oil • Red pepper flakes • Pesto

fresh anchovies (250 grams) • Olive oil, • Salt, • Juice of 1 lemon

short pasta (about 1 1/2 cups, 150 g) • smoked salmon or salmon in oil (about 200 g) • Chives, to taste • Parsley, to taste • Extra virgin olive oil, to taste • Salt, to taste • Black pepper, to taste

fusilli (about 160 g) • boiled broccoli • canned tuna in olive oil, drained (about 80 g) • Red pepper flakes • Kosher salt • garlic clove

linguine per person (about 100 grams per person; I like to use a generous amount) • large garlic cloves • Chili pepper to taste • Chili pepper to taste • Olive oil • fresh parsley to flavor the pasta water • parsley leaves to garnish the dish • Crushed taralli (Italian crackers)

small Romanesco broccoli • garlic • Olive oil and salt • Red pepper flakes • Black pepper • Lemon juice

spaghetti (about 350 grams) • Garlic • Red pepper flakes • Anchovies, to taste • Parmesan cheese, to taste • Extra virgin olive oil, to taste • Salt, to taste

fresh pork collar (about 800 grams) • Crushed red pepper, to taste • rice vinegar • celery stalk, 1 carrot, and 1 yellow onion • garlic cloves • Black lava salt flakes, to taste • Rosemary, to taste • Black pepper, to taste • Extra virgin olive oil, to taste • Ground coriander, to taste • For the cream: • leek •

whole wheat fettuccine (400 grams) • small bunch fresh parsley • garlic • Extra virgin olive oil, • Red pepper flakes, • Mullet bottarga, • Salt,

stale rustic bread • To taste: canestrino tomatoes, red and yellow cherry tomatoes • red onion • cucumbers • generous bunch of basil • –4 sprigs fresh oregano • canned tuna in oil, drained (about 250 grams) • To taste: salt, pepper, red pepper flakes • To taste: extra virgin olive oil • white wine vinegar (about 120 ml)

all-purpose flour (about 150 grams), 2/3 cup ice-cold sparkling water (about 150 ml), salt to taste • romaine lettuce, 1 scallion (white part only), green tops of wild scallions to taste, vegetable oil as needed

catalogna (Italian dandelion greens) (about 900 grams) • medium garlic cloves • red chili pepper • Extra-virgin olive oil, as needed (use a good quality)

all-purpose flour (about 320 grams) • granulated sugar (about 100 grams) • large eggs • sunflower oil (80 ml) • baking powder for desserts (about 2 teaspoons or 8 grams) • Grated lemon zest • milk for the dough • About 4 tablespoons fig jam • milk for brushing • Powdered sugar, as needed, for dusting

oil (about 150 grams) • parsley leaves (about 50 grams) • salt (about 3 grams)

unsweetened shredded coconut (about 150 grams) • pitted dates (about 80–90 grams)

all-purpose flour (about 500 grams) • fresh baker’s yeast (about 25 grams) • water (about 200 grams) • extra virgin olive oil (about 80 grams) • salt • aged goat cheese (about 100 grams) • halloumi cheese (about 100 grams) • Italian cured pork (such as capocollo or lardo, about 150 grams) • grated Parmesan cheese • Salt and pepper

cleaned calamari (about 400 grams) 1 cup polenta (about 160 grams) Paprika, to taste Fine salt, for finishing Black pepper, to taste 2 1/2 cups peanut oil (about 600 ml) Lemon slices

spaghetti (320 grams) • guanciale • egg yolks • Vegetable broth, • Black pepper, • grated Pecorino Romano cheese (50 grams) • Truffle oil, • Extra-virgin olive oil

bell peppers • tuna in oil • capers in vinegar • anchovy fillets in oil • stale bread crumbs soaked in milk • Salt, to taste • Black pepper, to taste • Red pepper flakes, to taste • heaping tablespoon grated Parmesan cheese • small bunch fresh parsley • garlic clove • Fresh basil leaves, to taste •

eggs • black pepper • paprika • salt • sesame seeds • chicken breast (about 500 grams) and 2 tablespoons extra virgin olive oil (30 ml) • Melty cheese of your choice (use your favorite) • Mixing • Whisk • Medium skillet with lid

peas (about 250 grams) • small onion • garlic clove • basil leaves • Extra-virgin olive oil, • drops of pomegranate vinegar (or apple cider vinegar) • Water, • Salt and pepper, • About 2 1/2 cups short pasta of your choice (about 250 grams; bronze-cut preferred) • sprigs fresh basil • Grated zest of 1 organic lemon, as needed • extra-virgin olive oil •

egg lasagna noodles 4 Roman-style artichokes 5 1/3 oz speck, cut into strips (150 grams) 3/4 cup béchamel sauce (200 ml) 3 1/2 oz Parmesan cheese (100 grams) Olive oil, salt, and pepper to taste Fresh mint to taste

potato gnocchi (about 400 grams) • sun-dried tomatoes in oil (about 40 grams) • pitted black olives (about 40 grams) • small bunch fresh parsley • fresh shallot • Extra virgin olive oil, • Black pepper, • Salt,

for the orecchiette • semolina flour (about 200 ml) • scant 1/2 cup warm water (about 100 ml) • FOR THE PESTO (without garlic) • Basil, extra virgin olive oil, pine nuts, Parmesan cheese

eggs • all-purpose flour (about 350 grams) • cooked wheat berries (about 250 grams) • sugar (about 350 grams) • vanilla baking powder (about 8 grams) • sheep's milk ricotta (about 250 grams) • Cinnamon, to taste • orange blossom water (about 20 ml) • vegetable oil (about 100 ml)

dried cod (stoccafisso), already soaked (500 grams) • lemon • bay leaves • Black pepper, to taste • extra virgin olive oil (280 grams) • garlic clove • Salt, to taste

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

For the dough: • bread flour (about 500 grams) • water (about 260 ml) • dry sourdough starter (about 4 grams) • salt (about 12 grams) • For the topping: • Mozzarella cheese • Tomato (seasoned with salt and olive oil)

anchovies in oil (300 g) • boiled potatoes, cut into pieces • olive oil (about 300 ml) • garlic • Raw vegetables of your choice (fennel, carrots, celery, etc.)

sun-dried tomatoes (not packed in oil) • walnuts • pine nuts (5 grams) • grated Parmesan cheese (10 grams) • extra-virgin olive oil (20 grams) • fresh basil leaves • Black pepper, to taste