Pane

pane carasau (about 200 grams) • crescenza cheese (about 150 grams, or substitute with a mild, creamy cheese) • cream cheese (about 100 grams, such as Greek-style cream cheese or regular cream cheese) • olive oil • Black pepper • Salt

Pane carasau, • mozzarella • untreated lemon, zest only • Thyme • Extra virgin olive oil • Salt • extra virgin olive oil • water • salt

long purple eggplants • cooked smoked ham (Prague-style) (about 200 grams) • fresh smoked buffalo scamorza cheese (about 300 grams) • Some sheets of crisp flatbread (such as pane carasau or carta musica) • cherry tomato purée (about 500 ml) • Parmigiano Reggiano cheese (about 200 grams) • peanut oil (about 1/2 liter) • fresh basil leaves • coarse salt • extra virgin olive oil

pane carasau (Sardinian flatbread) • mozzarella cheese • diced cooked ham

gluten-free bread flour blend (about 350 grams) • fine buckwheat flour (about 100 grams) • dry active yeast (Pane Angeli Mastro Fornaio or similar, about 7 grams) • cold water (about 300 ml) • extra virgin olive oil (about 50 ml) • red onion • cherry tomatoes (about 500 grams) • pitted green olives, crushed (about 50 grams) • salt (about 10 grams) • sugar

For the cannoli: • pane carasau (Sardinian flatbread) • hot water (500 ml) • sweetener • For the cream: • egg yolks • saffron threads • whole milk (250 ml) • powdered sweetener or sugar (70 grams) • all-purpose flour (20 grams)