Pork mints

thin-sliced pork loin cutlets (about 800 grams) • large eggs, beaten • grated cheese (about 100 grams) • fresh breadcrumbs (about 200 grams) • Salt, black pepper, roast seasoning blend, sweet paprika • Chopped mint and garlic powder

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

linguine (160 g) • egg yolks • organic lemon, zest and juice • Pecorino Romano, grated (60 g) • Grana Padano, grated (40 g) • –2 1/8 oz guanciale (about 50–60 g) • Chopped fresh parsley • Chopped fresh mint • Salt • Black pepper

ready-to-bake lasagna noodles • béchamel sauce (400 ml) • Parmesan cheese (100 g) • Olive oil • Salt • Black pepper • Fresh mint (or mentuccia) • globe artichokes • lemon • ground beef (500 g) • smoked bacon (80-90 g) • dry white wine (about 120 ml) •

striped eggplant (about 400 grams) • smoked scamorza cheese • herb-roasted cooked ham • olive oil (30 ml) • Salt, coarse, to taste • dried mint

carrots (500 g) • all-purpose flour (180 g) • butter (40 g) • ham • garlic clove • Fresh mint leaves, to taste

serving of cooked spaghetti with tomatoes and basil (about 3.5 oz or 100 grams) • eggs • Grated Parmesan cheese • pancetta (about 75 grams) • Assorted cheeses you have in the fridge (I used cacio ricotta) • Salt, pepper, and fresh mint