Potato mashed

chicken breast (about 200 grams) • butter (about 20 grams) • All-purpose flour, • Olive oil, • Marsala wine (80 ml) • Salt, to taste • Pepper, to taste • potatoes (about 300 grams) • butter (about 20 grams) • milk (60 ml) • Salt, to taste • Nutmeg, to taste

conchiglioni pasta (500 grams) • salted cod (baccalà) (1 kg) • breadcrumbs (about 100 grams) • potatoes • fresh peas (about 500 grams) • fresh parsley • fresh shallot • garlic cloves • Olive oil, extra virgin, • Ground ginger, • Black pepper, • Salt,

leftover mashed potatoes (about 500 grams) • grated Parmesan cheese (about 50 grams) • –1 cup plain breadcrumbs (about 70–100 grams, adjust based on the texture of your mashed potatoes) • Chopped fresh parsley, to taste • Salt, to taste • Black pepper, to taste • balls mozzarella cheese • Plain breadcrumbs,

beef rump • Pinot Noir (or Cabernet), • Celery, carrot, onion, and herbs, • Butter, • Extra virgin olive oil, • Lardo di Colonnata (thinly sliced like deli meat) • For the mashed potatoes: • medium-sized potatoes • About 1 1/4 cups whole milk • Butter, • Pepper, • Extra virgin olive oil, •

all-purpose flour (about 500 grams) • boiled potatoes, mashed (about 200 grams) • warm water (about 300 grams) • dry yeast • Olive oil, • sugar • Salt, • potatoes, thinly sliced • Salt • Pepper • Rosemary

chickpea flour (250 grams) • water (750 ml) • boiled potatoes, mashed (250 grams) • Chopped parsley • peanut oil (1 liter) for frying • Salt, to taste • lemons

durum wheat flour (about 700 grams) • fine semolina flour (about 300 grams) • warm water (about 500 grams) • active sourdough starter (about 250 grams) • fine salt (about 25 grams) • boiled potatoes, mashed (about 600 grams) • Outer leaves of savoy cabbage

all-purpose flour (100 grams) • bread flour (200 grams) • dried sourdough starter (20 grams) • extra-virgin olive oil • honey • salt (12 grams) • water, plus more as needed (185 ml; start with 2/3 cup/150 ml and add more if needed) • potatoes for the dough, cooked and mashed (160 grams) • potatoes for topping, cooked and sliced (200 grams) • Cherry tomatoes, • Coarse salt and dried oregano,

bread flour (about 300 grams) • boiled potatoes, mashed (about 200 grams) • honey (about 6 grams) • fine salt (about 9 grams) • room temperature water (about 145 ml) • active dry yeast (about 7 grams) • extra virgin olive oil (about 20 grams) • As needed: water, olive oil, rosemary, and coarse salt

semolina flour (about 150 grams) • all-purpose flour (about 350 grams) • boiled potatoes, mashed (about 150 grams) • Tomatoes, • Salt, • Oregano, • Olive oil,

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

semolina flour (50 grams) • bread flour (Manitoba or similar) (200 grams) • water (about 160 ml; I use plain bottled water) • fresh yeast (about 10 grams) • boiled potato, mashed (about 75 grams) • sugar • salt (10 grams) • Sea salt flakes, to taste • Fresh rosemary, to taste • diastatic malt powder (2.5 grams; each packet is 5 grams. Use 1% of total flour weight)

dried porcini mushrooms (about 40 grams), soaked in hot water for 20 minutes • nests tagliatelle noodles

sourdough starter (150 g) • water (300 ml) • sugar • all-purpose flour (400 g) • fine semolina flour (300 g) • boiled potatoes, mashed (300 g) • salt (10 g) • extra virgin olive oil • water (60 ml) • extra virgin olive oil (60 ml) • dried oregano

all-purpose flour (about 300 grams) • fine semolina flour (about 250 grams) • refreshed sourdough starter (about 100 grams) • boiled potatoes, mashed (about 150 grams) • honey • water (about 270 grams) • salt (about 11 grams) • extra-virgin olive oil (about 35 grams) • cherry tomatoes (about 250 grams) • Oregano • Extra-virgin olive oil, • Coarse salt,

semolina flour (about 250 grams) • all-purpose flour (about 250 grams) • water, at room temperature (about 350 grams) • sourdough starter (about 115 grams) • extra virgin olive oil (about 10 grams) • salt (about 12 grams) • boiled potato, mashed (about 80 grams)

refreshed sourdough starter (75 grams) • water (150 ml) • sugar • all-purpose flour (200 grams) • fine semolina flour (150 grams) • boiled potatoes, mashed (150 grams) • salt (5 grams) • extra virgin olive oil • pork cracklings (sfrizzoli or ciccioli) (150 grams) • As needed, fine semolina flour for shaping • water (30 ml) • extra virgin olive oil (30 ml)

semolina flour (250 grams) • all-purpose flour (250 grams) • boiled potatoes, mashed (250 grams) • sourdough starter (200 grams) • Baresane olives or other green olives, olive oil, • salt (12 grams) • Cherry tomatoes • Water, • Oregano

refreshed sourdough starter (about 75 grams) • water (150 ml) • sugar • all-purpose flour (about 200 grams) • fine durum wheat semolina flour (about 150 grams) • boiled sweet potatoes, mashed (about 150 grams) • salt (about 5 grams) • extra virgin olive oil (1/2 tablespoon) • dried rosemary • Extra fine durum wheat semolina flour, as needed, for shaping • Coarse salt, • water (30 ml) •