Pepper garlic

linguine per person (about 100 grams per person; I like to use a generous amount) • large garlic cloves • Chili pepper to taste • Chili pepper to taste • Olive oil • fresh parsley to flavor the pasta water • parsley leaves to garnish the dish • Crushed taralli (Italian crackers)

small Romanesco broccoli • garlic • Olive oil and salt • Red pepper flakes • Black pepper • Lemon juice

spaghetti (about 350 grams) • Garlic • Red pepper flakes • Anchovies, to taste • Parmesan cheese, to taste • Extra virgin olive oil, to taste • Salt, to taste

whole wheat fettuccine (400 grams) • small bunch fresh parsley • garlic • Extra virgin olive oil, • Red pepper flakes, • Mullet bottarga, • Salt,

catalogna (Italian dandelion greens) (about 900 grams) • medium garlic cloves • red chili pepper • Extra-virgin olive oil, as needed (use a good quality)

turkey ossobuco cuts • bell peppers (depending on size), different colors • Taggiasca olives, • Extra virgin olive oil, • onion • anchovy fillets in oil • Fresh rosemary, • Black pepper, • Scant 1/2 cup good white wine (about 100 ml) • garlic clove • Bread crumbs

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

For the focaccia: • I used semolina flour (De Cecco brand) : 2 cups (250 grams) • bread flour (Manitoba) : 2 cups (250 grams) • water : 1 1/2 cups (350 ml) (I use still mineral water) • fresh yeast • boiled potato : 2/3 cup (150 grams) • honey (or 2 teaspoons brown sugar) • extra-virgin olive oil, • salt (12-15 grams, to taste) • cherry or grape tomatoes (250 grams) • xxxxxxxxxxxxxxxxxxxxxxxx • For the dandelion greens: •

large bell peppers • smoked scamorza cheese • fresh sausage • small bunch fresh parsley • frying oil (about 1 liter) • day-old bread • garlic clove • Black pepper, to taste • Salt, to taste • eggs

linguine (semolina pasta) • fresh littleneck clams • yellow bell peppers • long green chili pepper (preferably mild) • garlic cloves • shallot • Vodka or dry white wine, • Fresh parsley, • unwaxed lemon • fresh rosemary

fusilli or other pasta of your choice (180 grams) • friggitelli peppers (about 200 grams) • Norcia sausage (about 100 grams) • cherry tomatoes, quartered (about 100 grams) • Granulated garlic, to taste • Black pepper, to taste • Fine salt, to taste • fresh basil leaves • Extra virgin olive oil • grated Parmesan cheese

all-purpose flour (about 320 grams) • baking powder (about 6 grams) • sugar (about 3 grams) • salt (about 3 grams) • chia seeds (about 10 grams) • extra virgin olive oil (about 40 ml) • oat milk (about 150 ml) • roasted red bell peppers (about 600 grams) • pitted black olives (about 60 grams) • extra virgin olive oil • garlic powder • breadcrumbs (about 50 grams) •

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

fresh, mature fava beans (about 700 grams) • Olive oil, • Fresh mint, • garlic • Salt and pepper

red Italian sweet peppers (corno peppers) • cherry or grape tomatoes (about 400 grams) • anchovy fillets (or sardines) • capers in vinegar, drained • garlic cloves • white onion • Chopped fresh parsley, to taste • Crushed red pepper flakes, to taste • white wine vinegar (about 70 grams) • Extra-virgin olive oil,

yellow bell pepper • white onion • Shredded chicken (about 1/4 cup) • Salt, to taste • Black pepper, to taste • paprika • extra virgin olive oil • garlic powder • potato

small red onion, finely chopped • medium red bell pepper

picanha (about 1.2 kg) • mixed sweet peppers, sliced (about 14 oz or 400 grams; use corno peppers or mini sweet peppers) • Olive oil, • Garlic, • Rosemary, • Parsley, • Black pepper, • butter (about 1 oz or 30 grams) • fresh ginger root (about 2 cm) • Polenta,

Swiss chard (about 500 grams) • garlic cloves • Crispy sweet pepper powder • Crushed red pepper flakes • Extra virgin olive oil • Salt • potatoes (about 800 grams) • milk (50 ml) • water (210 ml) • large eggs • feta cheese (about 100 grams) • all-purpose flour (about 100 grams) •

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

penne pasta (200 grams) • garlic • red bell pepper • heavy cream (about 1/2 cup or 120 ml) • Olive oil, • Salt, • Red pepper flakes,

durum wheat semolina (about 400 grams) • sweet Italian long peppers (such as Corno di Toro), assorted colors • Extra virgin olive oil, • anchovy fillets in oil • Fresh rosemary, • garlic cloves • Fresh parsley, • Crushed red pepper flakes,

dried macaroni (made from durum wheat semolina) • Tuscan kale (cavolo nero) • small potato • shallot • garlic • Black pepper, to taste • Pecorino cheese, to taste • Extra-virgin olive oil, to taste

small fregola sarda (about 400 grams) • fish stock (about 1.5 liters) • yellow bell peppers (depending on size) • Extra-virgin olive oil, • littleneck clams (about 1 kg) • Fresh parsley, • garlic cloves • dry white wine (about 1/2 glass) • datterini tomatoes (about 300 grams) • Fresh basil, as needed (if available) • Fresh rosemary, • Crushed red pepper flakes,

chicken drumsticks • chicken thighs • chicken wings • yellow bell peppers • red bell peppers • small red onions • potatoes • To taste, hot smoked paprika • To taste, wild thyme, wild garlic, salt • dry white wine (about 240 ml) • Extra-virgin olive oil,

For the gorgonzola cream: • Milk, • gorgonzola dolce (about 180 grams) • butter (about 20 grams) • brandy or rum (helps break up the gorgonzola texture) • xxxxxxxxxxxxxxxxxxxxx • veal chop, about 1.3 lbs (600 grams) • bell pepper • garlic clove • Fresh rosemary, • Extra virgin olive oil, • Butter, •

fregola sarda (320 grams) • Milk, • mild gorgonzola cheese (180 grams) • butter (20 grams) • brandy or rum (helps break up the gorgonzola strands) • bell peppers (depending on size) • cherry tomatoes (300 grams) • Extra-virgin olive oil, • Garlic, • Fresh basil or dried oregano, • Brown sugar • rosemary •

mussels, cleaned (1 kg) • extra virgin olive oil • garlic • To taste, fresh hot chili pepper • dry white wine (100 ml) • datterini tomato purée (350 ml) • fresh parsley • To taste, toasted bread

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, •

To taste, Piedmontese salsa verde • rabbit, cut into pieces • mini sweet peppers, assorted colors • To taste, extra-virgin olive oil • garlic clove • To taste, fresh herbs (rosemary, thyme, oregano) • To taste, coriander seeds (freshly ground) • To taste, black pepper • onion • dry white wine (about 60 ml) • To taste, vegetable broth (not bouillon cubes!)