Parmesano

small eggplants • bell peppers • ground meat (100 g) • provolone cheese (20 g) • Parmesan cheese (15 g) • Garlic powder, to taste • Fresh parsley, to taste • Breadcrumbs, to taste • extra virgin olive oil • Salt, to taste • White wine, to taste

risotto rice (about 180 grams) • speck (about 100 grams) • asparagus (about 200 grams) • grated Parmesan cheese • Vegetable broth, • Extra virgin olive oil, • heavy cream • Salt,

basmati rice (250 grams) • bresaola (about 100 grams) • Arugula • Shaved Parmesan cheese • Extra virgin olive oil, salt

whole eggs + 1/4 cup egg whites (about 50 grams) • Turmeric and black pepper, to taste

mixed boiled meat from broth (beef, chicken, turkey) (about 300 grams) • grated Parmesan cheese (about 150 grams) • well-drained cooked spinach (about 150 grams) • potato • carrot • onion • Breadcrumbs, salt, pepper, and olive oil, • egg

potato gnocchi (400 grams) • prepared Parmesan cream (150 grams) • sun-dried tomatoes in oil, well drained • Salt, to taste • fresh basil leaves

tortellini (500 g) • Heavy cream, • Fine salt, • Extra virgin olive oil, • Grated Parmesan cheese,

large eggplants • mild provola cheese (about 200 grams) • grated Parmesan cheese (about 100 grams)

pasta (320 g) • red cabbage (300 g) • water (1.5 liters) • baking soda • pine nuts (50 g) • extra virgin olive oil • Parmesan cheese, grated (60 g) • Coarse salt, to taste • garlic clove

finely grated Parmesan cheese (about 100 grams) • unsalted butter (about 100 grams) • tonnarelli pasta (about 250 grams) • Truffle, to taste

lactose-free milk (100 ml) • eggs • sunflower oil (50 g) • grated Parmesan cheese (100 g) • grated Emmental cheese (100 g) • potato starch (180 g) • baking powder (5 g)

cooked pasta (about 200 grams) • egg yolks • egg whites • grated Parmesan cheese • salt • For the cheese fondue • unsalted butter (about 20 grams) • heavy cream (about 180 ml) • grated Parmesan cheese (about 150 grams) • egg yolk • Black pepper • Ragù alla bolognese, as needed (optional)

boneless beef strip steak (about 500 grams), at room temperature • generous handfuls of arugula • –1.75 oz Parmesan cheese (40–50 grams) • Salt and pepper, to taste • grains of Himalayan pink salt • Extra virgin olive oil, to taste

Carnaroli rice (210 grams) • generous piece of fresh pumpkin • onion • garlic • dry white wine (60 ml) • Taleggio cheese (100 grams) • chopped pistachios • Parmesan cheese, • pine nuts • Extra virgin olive oil • Vegetable broth

medium round bell peppers • medium potatoes • Extra virgin olive oil • eggs • Salt and pepper, to taste • Oregano and garlic • Parmesan cheese • mozzarella balls • Steamer pot • Potato masher • Mixing • Spoon

tomato sauce (700 ml) • round purple eggplants • red onion • balls fresh mozzarella cheese • mortadella (100 grams) • Grated Parmesan cheese, • Extra virgin olive oil, • Salt, • fresh oven-ready lasagna noodles (250 grams) • Vegetable oil for frying

balls of mozzarella cheese • large eggplant • Tomato sauce, • grated Parmesan cheese (about 50 grams) • Fresh basil, extra-virgin olive oil, salt, and pepper, to taste

eggplant (about 400 grams) • mozzarella balls • Parmesan cheese, • tomato sauce (800 ml) • Salt, • Olive oil, • Fresh basil, • Onion,

round purple eggplants • smoked provolone cheese (about 250 grams) • San Marzano tomatoes • Parmesan cheese, • Fresh basil

chestnut flour (300 grams) • pumpkin puree (200 grams) • grated Parmesan cheese (50 grams) • pine nuts (100 grams) • extra virgin olive oil • salt • Have a pitcher of water on hand • Stand mixer • -inch round baking pan (20 cm diameter) • Parchment paper

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

penne pasta (400 grams) • mild Gorgonzola cheese (200 grams)

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

pearl barley (about 400 grams) • onion • Treviso radicchio • Vegetable broth, • butter • Extra-virgin olive oil, • unsweetened cocoa powder • For the Parmesan fondue: • grated Parmesan cheese (about 150 grams) for the fondue • milk (about 150 grams) for the fondue • Salt,

all-purpose flour (about 500 grams) • warm water (about 300 grams) • active dry yeast (about 3 grams) • extra-virgin olive oil for the dough plus a few tablespoons for the top (about 40 ml) • fine salt for the dough plus more to taste for the top (about 12 grams) • sugar • grated Parmesan cheese (about 100 grams) • shredded mozzarella cheese (about 150 grams)

potato gnocchi (1 kg) • meat sauce (about 300 grams) • mozzarella, well-drained and cut into cubes (about 250 grams) • grated Parmesan cheese (about 60 grams) • Butter, as needed, for the top • extra virgin olive oil • onion • carrot • celery stalk • ground meat (mixed or your choice, about 250 grams) • Salt and pepper, to taste • cutting board with knife •

fresh ricotta (200 g) • rye flour (about 150 g) • grated Parmesan cheese (about 50 g) • small egg • Nutmeg, to taste • Salt • fresh spinach (250 g) • garlic clove (optional) • butter (20 g) • Salt • Grated Parmesan cheese, • organic lemon

pumpkin, cut into pieces (about 400 grams) • chestnut flour (about 150 grams) • all-purpose flour (about 250 grams) • Salt and black pepper, to taste • extra virgin olive oil • Butter and grated Parmesan cheese,

cooked pumpkin (about 400 grams) • all-purpose flour (about 500 grams) • Brie cheese (about 200 grams) • grated Parmesan cheese (about 50 grams) • unsalted butter (about 100 grams) • milk (about 50 ml) • Black pepper, to taste

For the gnocchi: 1 1/8 lbs roasted DELICA pumpkin (about 500 grams), roasted with sage and rosemary • all-purpose flour (about 250 grams) • chestnut flour (about 180 grams) • Salt and pepper • For the sauce: 7 tablespoons unsalted butter (about 100 grams) • grated Parmesan cheese (about 50 grams) • fresh sage leaves • Salt