Peeled

meat tortellini (about 400 grams) • whole peeled tomatoes

spaghetti (160 g) • blanched Romanesco broccoli (200 g) • canned peeled tomatoes (100 g) • extra virgin olive oil • small shallot • diced pancetta (50 g) • Salt, to taste • red pepper flakes • fennel-flavored Italian crackers (tarallini) • grated Parmesan cheese • hot water (750 ml) • fresh basil leaves

penne pasta (about 200 grams) • eggplant in oil, drained (about 100 grams) • tomato paste • Water • shrimp, peeled (about 100 grams) • Olive oil • Salt

pork guanciale (1 slice, about 1/2 inch thick) • dry white wine (60 ml) • fresh hot chili pepper • Pecorino Romano cheese (100 grams) • canned peeled tomatoes (400 grams) • garlic clove • Extra virgin olive oil, • Black pepper, • Salt,

rice (about 400 grams) • vegetable broth (about 100 ml) • asparagus • mushrooms (about 400 grams) • Garlic • Onion • extra virgin olive oil for the rice

🍅10 ounces penne rigate (about 280 grams) • 🍅1 eggplant • 🍅1 zucchini • 🍅2 cups canned peeled tomatoes or tomato purée (about 500 grams) • 🍅7 ounces fresh mozzarella (preferably buffalo mozzarella, about 200 grams) • 🍅1 garlic • 🍅1 onion • 🍅Salt, to taste • 🍅Extra-virgin olive oil, to taste • 🍅Garlic powder, to taste • 🍅Grated Parmesan cheese, to taste • 🍅Fresh basil, to taste

peeled carrots (about 250 grams) • medium eggs • sugar (about 180 grams) • fine salt • freshly grated ginger • vegetable oil (80 ml) • gluten-free baking powder • rice flour (about 150 grams) • potato starch (about 110 grams) • Juice of 1 orange • Powdered sugar, • grater for carrots •

large shrimp, peeled • lemon juice • extra-virgin olive oil • Salt, to taste • arugula (about 50 grams) • avocado • aioli sauce • rustic bread • pink peppercorns

very ripe bananas (about 1 cup/200 grams, peeled) • pear (about 1/2 cup/100–120 grams, peeled) • dark chocolate (about 60 grams) • orange • sorghum flour (100 grams) • cornstarch (80 grams) • brown sugar (50 grams) • vegetable oil (about 60 grams) • kefir (50 grams) • gluten-free vanilla baking powder

very ripe bananas (about 240 grams) • peeled carrots (about 65 grams) • eggs • erythritol or brown sugar (about 50 grams) • coconut oil (about 60 grams) • Cinnamon, to taste • Vanilla, to taste • oat flour (about 240 grams) • sunflower seeds or mixed nuts (about 50 grams) • baking powder (about 15 grams) • No-cook strawberry jam, • Powdered sugar,

all-purpose flour (about 180 grams) • semolina flour (about 100 grams) • For the filling • For the cheese sauce • To finish • Tools:

all-purpose flour (about 350 grams) • salt • eggs • Water as needed to soften (about 1 tablespoon or 15 ml) • squid ink (about 8 grams) • Extra virgin olive oil • Water • White wine • Salt, to taste • Black pepper, to taste • Red pepper flakes, to taste • Fresh parsley, to taste •

Carnaroli rice (320 grams) • pumpkin (peeled and cubed, 400 grams) • cremini mushrooms (sliced, 400 grams) • Taleggio cheese (200 grams) • onion • unsalted butter (40 grams) • White wine, • Grated Parmesan cheese, extra-virgin olive oil, and salt,

fettuccine (400 grams) • fresh Belmonte tomatoes (100 grams) • peeled shrimp (500 grams) • small bunch fresh parsley • dry white wine (240 ml) • garlic clove • butter (about 14 grams) • Extra virgin olive oil, • Ground ginger, • Black pepper, • Salt,

dried, peeled fava beans (200 g) • onion • celery stalk • Cumin • Parsley • Cilantro • Chickpea flour, • Salt • Pepper • Chickpea flour • baking soda • Greek yogurt (250 g) •

sausages • pumpkin (about 300 grams), diced • cooked cannellini beans (about 200 grams) • peeled tomatoes • celery stalk • small piece of leek • onion • carrot • fresh parsley • Rosemary, to taste • Extra-virgin olive oil, to taste • Salt •

cannelloni noodles (about 250 grams) • ground veal (about 600 grams) • celery stalk • shallot • spinach leaves, fresh or frozen (about 350 grams) • carrot • dry white wine (about 120 ml) • Salt and black pepper • milk (about 500 grams) • all-purpose flour (about 50 grams) • unsalted butter (about 50 grams) • tomato purée or peeled tomatoes (about 1 liter) •

fresh lasagna noodles (250 grams) • butternut squash, peeled and cleaned (800 grams) • Italian sausage (200 grams) • smoked mozzarella (scamorza) cheese (150 grams) • béchamel sauce (250 ml) • grated Parmesan cheese (100 grams) • unsalted butter (50 grams) • all-purpose flour (50 grams) • whole milk (500 ml) • Salt and pepper • Nutmeg

Carnaroli rice (about 180 grams) • Mantua pumpkin, peeled and diced (about 100 grams) • chili pepper • Gorgonzola cheese (about 20 grams) • As needed • Vegetable broth • White wine • Extra virgin olive oil • Butter • Parmesan cheese • Milk • Unsweetened cocoa powder

paccheri pasta (400 grams) • raw shrimp, peeled and deveined (400 grams) • pumpkin, peeled and diced (600 grams) • Leek, to taste, thinly sliced • cream cheese • garlic clove • Parsley, to taste, chopped • Extra-virgin olive oil, to taste • Salt and pepper, to taste

short pasta (400 grams) • canned peeled tomatoes (500 grams) • large Italian eggplants • ricotta salata cheese (100 grams) • garlic clove • fresh basil • Extra-virgin olive oil, • Salt and pepper, • Vegetable oil for frying,

butternut squash (peeled) (about 1 kg) • lasagna noodles (about 500 g) • béchamel sauce (about 500 g) • Italian sausage (about 200 g) • grated Parmesan cheese (about 100 g) • garlic • fresh rosemary • Extra virgin olive oil, • Salt, • milk (about 400 ml) • all-purpose flour (about 40 g) • unsalted butter (about 40 g) •

spaghetti (170 g) • peeled shrimp (250 g) • Stracchino cheese (200 g) • milk (45 ml) • extra virgin olive oil (30 ml) • garlic • dry white wine (30 ml) • Red pepper flakes, to taste

rice (about 300 grams) • broth (1 liter) • creamy gorgonzola cheese (about 150 grams) • peeled pumpkin (about 75 grams) • butter (about 14 grams) • chopped rosemary • dry white wine (about 60 ml) • Salt and pepper, to taste

onion • garlic • carrot • celery stalk • bay leaves • sage leaves • rosemary • Salt and pepper • extra virgin olive oil • About 2 cups water (about 500 ml) • pumpkin, peeled and cleaned (about 300 grams) • dried porcini mushrooms (about 1/2–3/4 oz or 15–20 grams) •

eggs • all-purpose flour (about 350–400 grams) • semolina flour (about 50 grams) • salt • ground meat (can be mixed) (about 500 grams) • sausages • beef tendons • crushed tomatoes or whole peeled tomatoes (about 800 ml) • onion • celery stalk • carrot • wine •

re-milled semolina flour (about 600 grams) • fresh baker’s yeast • warm water (about 270 grams) • extra virgin olive oil (about 75 grams) • salt (about 10 grams) • sugar • For the filling: • Leeks or yellow onions, as needed (to your taste) • Cherry tomatoes, as needed (you can also use canned peeled tomatoes) • Salt, • Oregano, as desired • Pitted black olives •

thick slices of beef (top round or similar) • can peeled tomatoes (about 700 grams) • onion • garlic • Chopped fresh parsley, to taste • Grated Parmesan cheese, to taste • Salt, to taste • Extra-virgin olive oil, to taste

fresh orecchiette (500 grams) • Caciocavallo cheese, to taste • datterini tomatoes (300 grams) • canned peeled tomatoes (400 grams) • Salt, to taste • garlic clove • small shallot • small red onion • Olive oil, to taste • Large skillet • Spoon • Plate •

tagliatelle (400 grams) • ground beef (150 grams) • peas (100 grams) • carrot • celery stalk • onion • canned peeled tomatoes or half tomato purée (1 kg) • provolone cheese • red wine (50 ml) • bay leaf and sage • Salt and extra-virgin olive oil, • Grated Parmesan cheese, for sprinkling