Roses

rose syrup (500 ml) • water (500 ml) • Juice of 1 lemon

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

chicken gizzards (about 750 grams) • onion • rosé or white wine (about 120 ml) • bay leaf • Salt, to taste • Black pepper, to taste • Red pepper flakes, to taste • Extra virgin olive oil, to taste • Vinegar, to taste • Water,

thick spaghetti (spaghettoni) • whole eggs • smoked pancetta • rosé wine (50 ml) • large red onion • Black pepper • Salt • Parsley • Parmesan cheese • Olive oil

all-purpose flour (about 250 grams) • sugar (about 20 grams) • lard (about 25 grams) • honey (about 20 grams) • red or rosé wine vinegar (about 30 grams) • red or rosé wine (about 60 grams) • Vegetable oil or lard for frying • egg yolk • Candied cherries • Chopped pistachios • Powdered sugar for dusting • sheep's milk ricotta (about 800 grams) •

buffalo mozzarella • yellow cherry tomato • salad tomato • almond slices • basil