Provolone

thin slices pork loin (sliced with a meat slicer) • cooked ham • mild provolone cheese (50 g) • Breadcrumbs, • Olive oil,

ready-made béchamel sauce (500 ml) • zucchini • shallot • garlic • Extra virgin olive oil, • Salt • Black pepper, • smoked provolone cheese (400 g) • grated Parmesan cheese (300 g) • Baking dish • Medium skillet • Immersion blender

potatoes (about 400 grams) • mild provolone cheese • Oregano,

Arborio or Vialone Nano rice (about 500 grams) • saffron • olive oil (about 30 grams) • water (about 1.2 liters) • aged provolone or caciocavallo cheese, grated (about 100 grams) • For the meat ragù filling: • ground pork (about 100 grams) • tomato purée (about 200 ml) • peas (about 90 grams) • aged provolone or caciocavallo cheese, diced (about 50 grams) • red wine (about 15 ml) • To taste: 1/2 onion, salt, pepper •

cornmeal (250 grams), water (amount as needed) • grated Parmesan, Pecorino, and sharp Provolone cheese • Red pepper flakes to taste, 1 tablespoon butter or lard, salt to taste

leftover polenta (about 500 grams; I used taragna) • grated Parmesan cheese • large egg • mild provolone cheese, cut into cubes (about 100 grams) • Olive oil, • Black pepper, • Breadcrumbs,

red potatoes (1 kg) • large egg • Salt, to taste • grated Parmesan cheese (about 100 grams) • nutmeg • Fresh parsley, chopped, to taste • Black pepper, to taste • grated Pecorino cheese (about 50 grams) • provolone cheese (about 100 grams) • large eggs • breadcrumbs (about 250 grams) • Vegetable oil for frying,

pork shoulder chops • Provolone cheese, • breadcrumbs (about 100 grams) • grated Pecorino cheese (about 30 grams) • grill seasoning • Olive oil,

cooked ham • mild provolone cheese • Tomato sauce, • Extra virgin olive oil, • salt • Basil leaves, for garnish

pork shoulder chops • lactose-free provolone cheese • mortadella (about 200 grams) • gluten-free breadcrumbs (about 100 grams) • grated Grana Padano cheese (about 50 grams) • Salt and pepper, to taste • Extra virgin olive oil

finely ground durum wheat semolina (about 350 grams) • warm water (about 180 grams) • honey or sugar • fresh baker's yeast (about 12 grams) • fine salt • extra virgin olive oil • For the filling: • tomato purée • Salt • Oregano • fresh provolone cheese (about 300 grams) • speck (about 200 grams) •

round eggplant • provolone cheese (about 100 grams) • cherry tomatoes (about 100 grams) • Fresh basil, to taste • Salt, to taste • Oregano, to taste • Extra virgin olive oil, to taste

medium eggplants • Breadcrumbs, • provolone cheese (about 100 grams), spicy if available • red onion (preferably sweet, like Tropea) • Salt and pepper, to taste • Pitted black olives,

green bell peppers (preferably homegrown) • provolone cheese, sliced (50 grams)

white eggplants (homegrown, if possible) • black eggplant (homegrown, if possible)

wild chicory (or dandelion greens) • black olives • Spicy provolone cheese • Cured pork fat (lardo) • Honey • Burrata cheese • Lemon • Zucchini • Red chili pepper • Garlic • Olive oil, salt, and pepper,

round eggplants • cherry tomatoes (about 200 grams) • provolone cheese (about 100 grams) • Salt, to taste • Oregano, to taste • Garlic, to taste • Extra virgin olive oil, to taste • Fresh basil, to taste

zucchini • breadcrumbs (about 100 grams) • grated Parmesan cheese (about 30 grams) • prosciutto (about 100 grams) • sliced melting cheese, such as mozzarella or provolone (about 150 grams) • Salt and pepper, to taste • Extra virgin olive oil

broccoli • Water, • butter (about 25 grams) • all-purpose flour (about 25 grams) • Fine salt, • milk (about 250 ml) • Nutmeg, • provolone or scamorza cheese • Grated cheese, • Breadcrumbs, as needed (optional)

crustless sandwich bread • provolone cheese • tomato sauce • milk • Breadcrumbs,

penne (about 160 grams) • small head of Treviso radicchio • Tools:

ground meat (500 g) • grated Parmesan cheese (50 g) • breadcrumbs (25 g) • large egg • Salt and pepper, to taste • tomato puree • fresh spinach • cooked ham (150 g) • sliced cheese, such as provolone or smoked mozzarella (150 g) • Extra-virgin olive oil,

rectangular puff pastry • 'Nduja spread • speck (or prosciutto) • thin slices Ragusano cheese (or provolone) • egg • sesame seeds

green bell peppers • ground sausage (500 g) • Sliced melty cheese (such as American cheese slices or sliced provolone) • onion • Fresh parsley • Olive oil • Salt (if needed) • white wine (60 ml) for deglazing • Water,

large eggplants • tomato sauce (about 1 liter) • Salt • tagliatelle (about 500 grams) • provolone cheese, cut into cubes (about 150 grams) • eggplant, cut into cubes

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

penne or elbow macaroni (500 grams) • dry provolone cheese (300 grams) • mortadella (150 grams) • vegan béchamel sauce (1 liter) - see recipe • grated Parmesan cheese (100 grams) • Salt, to taste

Italian eggplants (purple or striped) • mixed ground meat (about 300 grams) • –10 1/2 oz low-moisture mozzarella or smoked provolone (about 250–300 grams) • carrot • onion • egg • grated Parmesan cheese (about 50 grams) • Small cubes of day-old bread, as needed • dry white wine (about 60 ml) • Salt, olive oil, and pepper, to taste

eggplants • tomato sauce (300 ml) • mortadella (100 grams) • fresh basil • provolone or young pecorino cheese (100 grams) • egg • Extra-virgin olive oil, • Salt and pepper, • grated pecorino cheese (100 grams)

boiled beef (chuck and shank) (about 300 grams) • ground meat (about 300 grams beef, 300 grams pork) (600 grams total) • Cooked ham • provolone cheese • eggs • Fresh parsley • Parmesan cheese • Day-old bread • milk (about 240 ml) • Salt and pepper, to taste