Pan

salted cod, already soaked and desalted (about 400 grams) • Taggiasca olives • garlic clove • large bunch fresh parsley • Extra-virgin olive oil, • spaghetti (about 200 grams) • water (400 ml)

or more oysters • spaghetti (200 grams) • garlic clove • lemon salt (https://cookpad.wasmer.app/it/ricette/25417326) • fresh chili pepper • parsley stems

all-purpose flour (about 250 grams) • semolina flour (about 250 grams) • water (about 250–300 grams) • salt • level teaspoon sugar • dry yeast (about 8 grams) • extra virgin olive oil

meat* (beef, veal, chicken, or turkey) (about 500 grams) • potatoes* • carrot* • celery stalk* • onion (half for the broth, half for the pan)* • cherry tomatoes or a few tablespoons of chunky tomato puree • Olive oil, • Salt and pepper, to taste

Borettane onions (about 500 grams) • Olive oil, • Water,

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)

cleaned bay scallops (500 grams) • spaghetti (200 grams) • garlic clove • Fresh chili pepper • medium green zucchini • White pepper • Chili powder, for garnish • white wine (about 60 ml) • water (400 ml) • small bunch fresh parsley

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)

round sheet of puff pastry • spinach pesto (about 160 grams) • smoked mozzarella (scamorza) (about 50 grams) • Parmesan cheese (about 20 grams) • -inch springform pan (18 cm)

chestnut flour (about 1 2/3 cups) • water (about 1 cup) • raisins • pine nuts (about 2 tablespoons) • sugar • olive oil • rosemary • round cake pan • whisk • Parchment paper

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 500 grams) • water, at room temperature (about 350 ml) • dry yeast (about 9 grams) • sugar • olive oil (about 20 ml) • salt (about 10 grams) • Shredded mozzarella cheese, • Dried oregano, • Fresh basil,

zucchini, cut into pieces (about 300 grams) • cleaned squash blossoms (about 300 grams) • grated Parmesan or Pecorino cheese (50–70 grams) • breadcrumbs, plus more as needed (80 grams) • Chopped parsley and basil • medium eggs • Salt, to taste

flour (about 500 grams; 2 1/2 cups bread flour + 1 1/2 cups all-purpose flour) • cold water (about 400 grams) • salt (about 15 grams) • fresh yeast (about 3 grams) or 1/4 teaspoon active dry yeast (about 1 gram) • extra virgin olive oil • Semolina flour, as needed, for dusting • canned peeled tomatoes (about 400 grams) • extra virgin olive oil • basil leaves • Salt, to taste • fresh mozzarella (about 250 grams)

extra-fine semolina flour (about 250 grams) • cold water (about 200 grams) • olive oil (about 20 grams) • salt • fresh yeast (about 5 grams) • tomato sauce (about 250 grams) • mozzarella cheese, shredded or torn (about 250 grams) • Fresh basil, to taste • Olive oil, to taste

ladyfingers • egg yolks • egg whites • sugar • mascarpone (250 grams) • Marsala wine (100 ml) • Unsweetened cocoa powder, • -inch (18 cm) springform pan • Stand mixer • Spatula

Panzanella: Adjust quantities to your taste • Day-old bread, • red onions (preferably Tuscan or Tropea) • Salad (plum) tomatoes • Celery stalks, • Plenty of fresh basil • anchovy fillets in oil (optional) • White wine vinegar • High-quality extra virgin olive oil • Black pepper, • sea bream • Extra virgin olive oil, •

boiled beef (500 g) • boiled carrots • medium red onion (such as Tropea) • bay leaves • balsamic vinegar • Olive oil, • Salt, • Nutmeg,

rigatoni pasta (400 g) • sweet pancetta, diced (200 g) • béchamel sauce (200 ml) • Salt, to taste • Grated Parmesan cheese, to taste • butter (about 14 g) • milk (200 ml) • butter (20 g) • all-purpose flour (20 g) • black pepper • nutmeg • salt

egg pasta (such as fresh lasagna noodles) • mozzarella cheese, diced • tomato sauce (about 500 grams) • basil leaves • Parmesan cheese, to taste • Butter, to taste • Salt, to taste • milk (about 60 ml) • egg • heavy cream

all-purpose flour (about 350 grams) • salt • baking soda • water, at room temperature (about 200 ml) • extra virgin olive oil • sliced ham (about 100 grams) • mozzarella cheese (I used lactose-free)

🌰1.1 lbs chestnuts (about 500 grams) • 🌰1.1 lbs coarse salt (about 500 grams)

eggs • red onion (or yellow onion) • brown sugar • balsamic vinegar • Extra virgin olive oil, • Salt and pepper, • Fresh thyme or fresh oregano or oregano, • Rustic bread for the croutons, • Shaved Parmesan or Pecorino cheese,

pork loin cutlets • yellow bell pepper and 1 red bell pepper • garlic clove • Parsley, oregano, salt, and olive oil, to taste • onion • White wine and water, to taste

salted anchovies or anchovy fillets • garlic clove • breadcrumbs • cherry tomatoes (about 500 grams) • thick spaghetti (about 200 grams) • Extra virgin olive oil • sweet paprika

spaghetti • breadcrumbs • rinsed capers • Taggiasca olives • canned mackerel (either in water or oil is fine) • Olive oil, • chili pepper • garlic • soaked raisins • tomato paste • water • parsley

bread flour (about 250 grams) • all-purpose flour (about 250 grams) • dry yeast • sugar • warm water (about 400 ml) • olive oil (about 50 ml) • salt • tomato sauce (about 300 grams) • Oregano, to taste • Salt, to taste • Olive oil, to taste • mozzarella (about 250 grams)

pork chops • Garlic, to taste • Wine, to taste • Rosemary, to taste • Juice of half a lemon • Salt and pepper, to taste • Chili pepper (optional) • sunflower margarine

spaghetti (about 300 grams) • smoked pancetta (about 300 grams) • eggs • grated Grana cheese (about 50 grams) • grated salted ricotta (about 50 grams) • water (about 500 ml)