One

red lentils (about 300 grams) • fine Himalayan pink salt • extra virgin olive oil

Tropea red onions • heaping tablespoons Nduja • spaghetti (200 grams) • grated pecorino or goat cheese (100 grams) • water (400 ml) • water (200 ml)

spaghetti (200 grams) • zucchini • garlic • Extra-virgin olive oil • cherry, grape, or plum tomatoes (400 grams) • eggs • grated Pecorino Romano or Parmesan cheese for a milder flavor (200 grams) • water (400 ml)

spaghetti (200 grams) • 'Nduja (spicy Calabrian spreadable pork sausage) • mixed seafood: mussels, clams, calamari, shrimp (400 grams; frozen is fine for convenience, but fresh is best) • garlic clove • Extra-virgin olive oil • dry white wine (about 60 ml) • water (409 ml)

For the Ragù: • ground beef (about 500 grams) • peas, optional (about 300 grams) • tomato sauce (about 1 liter) • small onion • Olive oil, salt, and black pepper • balls mozzarella cheese (about 3.5 oz each, 100 grams each) • For the Rice: • rice (about 1 kilogram) • water (about 2.2 liters) • butter (about 120 grams) • salt and black pepper •

fusilli pasta (320 g) • zucchini, sliced (about 10 oz / 280 g) • cooked ham, cut in one thick slice (200 g) • peas (about 7 oz / 200 g) • grated Parmesan cheese (about 1 oz / 30 g) • garlic • extra virgin olive oil (about 30 g) • Salt, to taste • Black pepper, to taste • for the béchamel sauce • whole milk (500 g) • ricotta cheese (about 11.5 oz / 330 g) •

granulated sugar (about 100 grams) • habanero peppers (or any peppers you prefer, even milder ones) • water (about 180 ml) • rice vinegar (about 60 ml) • salt, leveled • cornstarch • large garlic cloves

shrimp • medium red onion • carrots • garlic clove • small savoy cabbage • Salt, to taste • Soy sauce, to taste • extra virgin olive oil (plus more as needed) • Peanut oil for frying, • whole sheets of phyllo dough (just under one package)

ripe bananas (reserve one for topping) • vegetable oil (100 ml) • banana-flavored yogurts • eggs • Chocolate chips, • baking powder (about 2 1/2 teaspoons)

bell peppers, one yellow and one red • small stale bread roll • tuna, 3 oz each (80 grams each) • egg • Grated cheese, as desired • cherry tomatoes • capers • Pitted olives, to taste • garlic clove • Fresh chopped parsley • Salt, to taste • Breadcrumbs, •

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)

green asparagus (one standard package) • finely chopped onion or 1 shallot, finely chopped • (about 100 grams) diced pancetta or, even better, sliced guanciale • thick or square spaghetti • very fresh egg yolks • grated Parmesan or Pecorino cheese • Salt and extra-virgin olive oil,

spaghetti (100 g) • smoked bacon or pancetta (100 g) • black pepper, salt, olive oil • eggs (use only the yolk from one) • Parmesan cheese

mushrooms, such as cremini or white button (about 300 g) • rigatoni pasta (about 400 g) • eggs (one per person) • Pecorino Romano cheese, grated (about 200 g) • Black pepper, to taste • Salt, to taste

water or broth (700 ml) • short-grain rice (about 160 g) • Carnaroli rice (about 160 g) • butter (30 g) • grated Pecorino cheese (15 g) • grated Parmesan cheese (15 g) • salt (15 g) • saffron • mixed fresh or frozen mushrooms (about 300 g) • garlic clove • extra virgin olive oil • small bunch fresh parsley •

large bell peppers plus 2 small ones • rice • cherry tomatoes • provolone cheese, grated Parmesan to taste (about 150 grams total) • Olive oil, salt, and parsley to taste

potato gnocchi (500 grams) • fresh tuna steak, one piece (150 grams) • cherry tomatoes (datterini) • Extra virgin olive oil • garlic clove • Salt • brandy • Red pepper flakes (optional) • for the gnocchi • potatoes (1 kg) • all-purpose flour (about 350 grams) • egg •

mezze maniche pasta (about 300 g) • peas, drained (about 1 cup or 8.5 oz/240 g) • cooked ham, one thick slice (about 200 g) • small mozzarella balls • béchamel sauce (about 250 ml) • onion • Olive oil, • Salt and pepper, • Grated Parmesan cheese,

asparagus, I used the thinner ones • onion • small garlic clove • Vegetable broth or bouillon, • dry white wine (60 ml) • rice • Salt • Pepper • Butter, • Grated Parmesan cheese,

colomba cake (I use one without candied fruit) • fresh sheep's milk ricotta • powdered sugar • chocolate shavings or chocolate chips (from Easter eggs or regular chocolate) • water (100 ml) • sugar (50 g) • rum (50 ml) • pistachio paste (250 g) • white fondant (250 g)

large stargazer fish or 2 small ones • cherry tomatoes (about 300 grams) • garlic cloves • fresh parsley • Extra-virgin olive oil, water, and salt,

for 2 sheet pans (12x16 inches) • bread flour (about 600 grams), protein 12-13% • cold water (about 432 grams) • fresh yeast (about 5 grams) or 3/4 teaspoon active dry yeast (about 2 grams) • salt (about 12 grams) • Topping for one pan • crushed tomatoes (about 400 grams) • mozzarella cheese (about 200 grams)

all-purpose flour (about 200 grams) • eggs • extra virgin olive oil • whole milk (1 liter) • salt • lemon juice • mixed mushrooms • speck, cut into sticks

ground beef (500 grams) • ground pork (300 grams) • Italian sausage • tubes tomato paste • finely chopped tomatoes (250 grams) • celery stalks • carrots • large onion (or 2 small ones) • garlic clove • To taste: herbs (sage, bay leaf, rosemary) • mixed spices • To taste: salt •

To taste Tuscan prosciutto (or any high-quality cured ham) • Egg yolks (one per person, plus one extra for the pan) • generous amount of Tuscan pecorino cheese (or pecorino romano) • Rigatoni 3.5 oz (100 grams) per person • To taste freshly ground black pepper

For one serving: • rice (about 80 grams) • vegetable broth (180 ml) • Italian sausage, casing removed (about 50 grams) • cremini or white mushrooms, sliced (about 50 grams) • cream cheese (about 20 grams) • Salt, to taste • Black pepper, to taste • Fresh parsley, to taste

The greens from one bunch of carrots • chickpea flour (about 100 grams) • Salt and pepper, to taste • Extra-virgin olive oil, • water (about 250 ml) • garlic clove • chili pepper

riccioli pasta made from durum wheat semolina (400 grams) • For the red mullet, adjust based on size (I used 2 large ones) • mini plum tomatoes (400 grams) • garlic • Fresh basil, to taste • fresh red chili pepper • Extra-virgin olive oil, to taste • Almonds, to taste • day-old bread • Black pepper, to taste

tagliolini (or fettuccine, if you prefer) (150 grams) • leek (about 100 grams, as needed) • green cabbage (about 50 grams, as needed) • speck (about 50 grams) • pancetta (about 50 grams) • eggs • large garlic clove (or 2 smaller ones) • Pecorino Romano cheese (as needed) • Butter (optional, as needed) • Robust extra-virgin olive oil (as needed) • Truffle oil (optional) • Prosciutto rind (if you can find it)

Ingredients for about 10 muffins: • all-purpose flour (about 250 grams) • granulated sugar (about 125 grams) • vegetable oil (about 100 ml) • eggs • blueberry yogurt (about 250 ml) • baking powder • fresh blueberries (about 200 grams) • Grated zest of one lemon • salt