Raw

sandwich buns • burrata cheese • very fresh shrimp (preferably red shrimp from Mazara, if available) • lettuce leaves • Chopped pistachios, to taste • Piperna (or fresh savory), to taste • Butter, • Salt, to taste • Black pepper, to taste • Lemon, to taste • Extra virgin olive oil, to taste

potatoes • egg yolks and 1 whole egg • red onions • Salt • Olive oil (extra virgin) • Black pepper • American cheese • grated Parmesan cheese (about 15 grams) • Nutmeg • Mixing • Cutting board • Knife •

fresella rolls or toasts • smoked salmon (80 g) • iceberg lettuce (60 g) • pesto Genovese • shaved Pecorino cheese (20 g) • raw vegetables (such as zucchini and bell peppers), julienned (60 g) • extra virgin olive oil • Salt, to taste

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

Mazara red shrimp, flash-frozen if eaten raw • burrata cheese • rustic Italian bread • cherry or grape tomatoes (about 300 grams) • Arugula, • Basil, • garlic clove • Extra virgin olive oil, • Black pepper, • Chopped pistachios,

veal eye of round (about 800 grams) • carrot • onion • celery stalk • Salt, to taste • Extra virgin olive oil, to taste • raw tuna (about 100 grams) • Lemon juice, to taste • canned tuna in olive oil (about 150 grams) • mayonnaise • capers • anchovy fillets in oil •

frozen raw borlotti beans • carrot • celery stalk • an onion • (500 g) Tuscan kale (lacinato kale) • tomato purée

all-purpose flour (250 g) • baking powder (3 g) • vanilla powder or natural vanilla • sugar (80 g) • peanut oil (60 g) • extra virgin olive oil (35 g) • dry white wine (65 g) (the original calls for a total of 80 g Muscat de Frontignan or rosé wine, so I used white wine and a bit of dessert wine) • sweet Pedro Ximenez wine (15 g) • Extra granulated sugar for rolling the raw cookies

raw milk (2 liters) • salt • vegetable rennet • Saucepan • Spoon • Slotted • Ricotta baskets or small cheese molds

raw zucchini • grated Parmesan cheese • breadcrumbs • large egg • Chopped fresh parsley, to taste • Garlic powder, to taste • Salt, to taste

fresh lasagna noodles (500 grams) • Bechamel sauce made with 5 cups milk (1.2 liters), 4 1/4 tablespoons butter (60 grams), 3/4 cup flour (100 grams), and coarse salt (should not be too thick) • smoked salmon (250 grams) • peeled shrimp (250 grams) • unsalted, raw pistachios (50 grams) • brandy • butter • x9 inch baking dish (35x25 cm)

For the Primitivo reduction • Primitivo wine (500 ml) • butter (50 g) • all-purpose flour (30 g) • Salt • dark chocolate (50 g) • butter (20 g) • Marsala wine • ground coffee • raw cane sugar

all-purpose flour (about 600 grams; or 1 1/2 cups bread flour and 1 1/2 cups all-purpose flour) • medium raw potato • dry yeast • water (about 450 ml) • fine salt (about 20 grams) • sugar • Cherry tomatoes, • Oregano, • Coarse salt, • Olive oil,

phyllo dough • lemon marmalade (about 150 grams) • organic lemon • Granulated sugar, • melted butter (about 100 grams) • Granulated sugar, as needed, for dusting • Raw powdered sugar,

multigrain flour (about 500 grams) • eggs • raw cane sugar (about 70 grams) • erythritol (about 75 grams) • milk (about 150 ml) • vegetable oil (about 80 ml) • orange extract • vanilla powder • active dry yeast • raisins (about 100 grams)

purple savoy cabbage, trimmed (500 grams, weight after discarding outer leaves) • sheep’s milk ricotta (you can also use goat ricotta) • medium red onion • hot vegetable broth (300 ml) • Extra virgin olive oil, • Salt and black pepper, • kamut sandwich bread • Pine nuts, • Chopped hazelnuts, • Raw purple cabbage strips, • Extra virgin olive oil,

arugula (about 200 g) • cherry tomatoes • raw almonds (about 40 g) • Pecorino Romano cheese (about 30 g) • garlic • small bunch fresh basil • Extra virgin olive oil • Salt • Water,

For the pesto • fresh spinach (200 g) • raw almonds with skins (50 g) • extra virgin olive oil (25 g) • Salt and pepper, to taste • For the pasta • durum wheat semolina flour (about 300 g) • egg • Spinach cooking water,

all-purpose flour (500 grams) • lard (200 grams) • sugar (200 grams) • large eggs (110 grams) • salt • cooked wheat berries (500 grams) or 1 1/2 cups raw wheat berries (300 grams) • sugar (450 grams) • sheep’s milk ricotta (450 grams) • lard • Water • large eggs • egg yolks •

garlic (1 per person, about 2 3/4 inches in diameter) • milk (1 liter) • heavy cream (100 ml) • salt-packed anchovies (100 grams) • Extra virgin olive oil • Carrots (boiled or raw) • Boiled potatoes • Boiled onions and pearl onions • Boiled zucchini • Endive lettuce • Beets • Celery (boiled or raw) •

For the sauce: • large heads of garlic, peeled, germ removed, and thinly sliced • salt-packed anchovies • Red wine for rinsing and soaking the anchovies • extra virgin olive oil (about 600 grams), or a combination of 2 1/4 cups extra virgin olive oil (about 500 grams) and 1/2 cup walnut oil (about 100 grams) • Butter to taste, optional • Options for raw vegetables: • Sliced red or yellow bell peppers • Belgian endive • Radicchio • Savoy cabbage, red or green • Shallots, soaked in a glass with Barbera wine •

anchovies in oil (300 g) • boiled potatoes, cut into pieces • olive oil (about 300 ml) • garlic • Raw vegetables of your choice (fennel, carrots, celery, etc.)

small raw zucchini • blanched, toasted almonds (about 100 grams) • About 40 fresh basil leaves • grated Parmesan cheese • Salt and pepper • extra virgin olive oil (50 ml)

extra virgin olive oil (40g) • whole raw almonds (15–20g) • fresh basil leaves (20g) • organic tomato paste (10g) • Capers • whole wheat trofie pasta (70g) • Datterino tomatoes (or grape tomatoes) • Capers • Fresh basil and other fresh herbs

sedanini or your favorite pasta (160 g) • ricotta cheese (about 3.5 oz or 100 g) • large red bell pepper, roasted or raw • Salt • Olive oil

Pasta: vermicelli or spaghetti, 3 to 3.5 oz per serving (85 to 100 g) • For the pistachio pesto: • shelled, unsalted, raw pistachios (200 g) • extra virgin olive oil (about 4 tablespoons or 60 ml) • fresh basil leaves • grated Parmesan cheese (about 2 oz or 50-60 g) • Grated zest of half a small lemon (yellow part only) • ice cubes • For the clam sauce: • Fresh clams, preferably littleneck, 2.75 to 3.25 lbs (1.25 to 1.5 kg) • extra virgin olive oil (about 10 tablespoons or 160 ml) • large garlic clove •

all-purpose flour (160 grams) • whole spelt flour (140 grams) • bread flour (Manitoba) (200 grams) • sugar (60 grams) • fresh baker’s yeast (10 grams) • water (200 ml) • plus 1 tablespoon milk (100 ml) • extra virgin olive oil • salt (10 grams) • Extra virgin olive oil, as needed for the surface • Salt and black pepper, • About 1 1/3 to 1 1/2 pounds fresh figs (600-700 grams) •

all-purpose flour (about 250 grams) • raw cane sugar (about 100 grams) • baking powder (about 16 grams) • salt • lemon • unsweetened plant-based yogurt (about 250 grams) • unsweetened plant-based milk (about 50 ml) • extra virgin olive oil (about 50 ml) • blueberries (about 125 grams) • Almond granules for decoration,

eggs • raw cane sugar (about 100 grams) • corn oil (about 70 grams) • rice milk (or any other plant-based milk, about 70 grams) • quinoa flour (about 100 grams) • potato starch (about 100 grams) • baking powder

frozen spinach • raw almonds with skin (about 50 grams) • grated Parmesan cheese (about 30 grams) • extra virgin olive oil (about 25 grams) • Salt and pepper to taste