Rum

spaghetti (400 grams) • clams • fresh parsley • garlic • Red pepper flakes, to taste • glass rum (about 1 tablespoon or 15 ml)

heavy cream (250 g) • milk (70 g) • sugar (70 g) • powdered gelatin (5 g) or 2 sheets gelatin • rum • vanilla extract or 1 vanilla bean • sugar • water

heavy cream (100 grams) • whole milk (50 grams) • sugar (50 grams) • white rum (10 grams) • unflavored gelatin • Vanilla extract or vanilla powder • brewed coffee (1 long coffee) • coffee liqueur, such as coffee-flavored liqueur (10 grams) • sugar • unflavored gelatin

For the panna cotta • heavy cream (about 400 grams) • whole milk (about 194 grams) • rum (about 40 grams) • Vanilla • sugar (about 97 grams) • gelatin (about 7.5 grams) • For the coffee caramel • granulated sugar (about 125 grams) • hot coffee (about 86 grams) • For the streusel • butter (about 40 grams) •

beef • Juice and grated zest of 1/2 lime • rum (80 ml) • Salt to taste • Ground black pepper to taste • All-purpose flour • Spicy paprika • Extra virgin olive oil

eggs • sugar • milk (about 240 ml) • vegetable oil (about 240 ml) • all-purpose flour (about 400-430 grams) • baking powder (about 0.5 ounce or 16 grams) • chocolate chips (about 150 grams) • raisins (about 150 grams) • Aromatic mix (see ingredients below) • oranges (zest only) • lemon (zest only) • honey •

FOR THE STARTER: • warm milk (50 ml) • level tablespoon sugar • fresh baker's yeast (15 grams) • bread flour (Manitoba) (50 grams) • FOR THE DOUGH: • bread flour (Manitoba) (250 grams) • all-purpose flour (200 grams) • unsweetened cocoa powder • sugar (150 grams) • salt (5 grams) • egg yolks, at room temperature •

squid ink spaghetti (400 g) • baby squid • small head cauliflower • anchovies in oil • fresh chili pepper (optional) • garlic cloves • Chopped fresh parsley, to taste • Fresh thyme and rosemary, to taste • Rum (or cognac), to taste • untreated orange • Extra virgin olive oil, to taste

squid (depending on size) • onion • ball burrata cheese • Apple cider vinegar, • garlic • Fresh rosemary, • Yellow grape tomatoes, • Fresh basil, • Rum or brandy, • Mixed baby greens, • prosciutto • For the watermelon gelée: •

pasta (250 g) • shrimp • tomatoes • extra virgin olive oil • garlic • shallot • Chopped fresh parsley, to taste • Red pepper flakes, to taste • Salt, to taste • rum • white wine

unsalted butter (100 g) • dark chocolate, 70-80% cocoa (100 g) • large eggs • sugar (100 g) • hazelnuts (150 g) • salt • orange liqueur or rum • Powdered sugar,

st DOUGH: • fresh yeast (25 grams) • milk (80 ml) • water (60 ml) • egg yolks • sugar (60 grams) • unsalted butter (25 grams) • all-purpose flour (250 grams) • salt • nd DOUGH: • st dough • egg •

(about 2 2/3 cups) bread flour (Manitoba-style) • (about 3/4 teaspoon) fresh yeast (or 24 g (about 2 tablespoons) dried sourdough starter) • (about 1/3 cup plus 1 tablespoon) granulated sugar • (about 2 tablespoons) egg yolks • (about 3 tablespoons) water • (about 3 large) whole eggs • (about 5 tablespoons) unsalted butter (let sit at room temperature at least 4 hours) + 10 g (about 2 teaspoons) for finishing • (about 1 teaspoon) salt • (about 1 tablespoon) honey (I used organic chestnut honey) • Grated orange zest • Grated citron zest (or lemon zest) • vanilla extract •

For the crust • all-purpose flour (about 300 grams) • plus 1 tablespoon sugar (about 120 grams) • egg yolk + 1 whole egg • unsalted butter (about 150 grams) • Zest of 1 lemon • For the filling • blanched almonds, finely chopped (about 200 grams) • ricotta cheese (about 500 grams) • sugar (about 200 grams) • eggs • rum •

panettone flour (about 500 grams) • milk (about 150 ml) • active dry yeast (about 8 grams) • large eggs (about 175 grams) • salt (about 10 grams) • sugar (about 100 grams) • unsalted butter, at room temperature (about 175 grams) • panettone flavoring or extract • golden raisins (about 150 grams) • rum (about 25 ml) • panettone flour, taken from the total (about 100 grams) • water, room temperature (about 100 ml) •

For the gorgonzola cream: • Milk, • gorgonzola dolce (about 180 grams) • butter (about 20 grams) • brandy or rum (helps break up the gorgonzola texture) • xxxxxxxxxxxxxxxxxxxxx • veal chop, about 1.3 lbs (600 grams) • bell pepper • garlic clove • Fresh rosemary, • Extra virgin olive oil, • Butter, •

fregola sarda (320 grams) • Milk, • mild gorgonzola cheese (180 grams) • butter (20 grams) • brandy or rum (helps break up the gorgonzola strands) • bell peppers (depending on size) • cherry tomatoes (300 grams) • Extra-virgin olive oil, • Garlic, • Fresh basil or dried oregano, • Brown sugar • rosemary •

maccheroni (250 grams) • sugar (100 grams) • coarsely chopped walnuts (150 grams) • Alchermes liqueur (60 ml) • sambuca (20 ml) • rum (20 ml) • espresso or strong coffee (about 1/4 cup) • cinnamon and nutmeg • Grated zest of 1 lemon • finely chopped dark chocolate (50 grams) • unsweetened cocoa powder (25 grams) • plain breadcrumbs (50 grams)

For the fennel cream: • fennel bulb (with plenty of fronds) • small potato • small onion • extra virgin olive oil • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • For the salsa verde: • anchovy fillets in oil • garlic clove • to taste fresh parsley • salt-packed capers • to taste day-old bread (use only the soft inside) •

pistachio flour (200 grams) • large eggs • granulated sugar (100 grams) • vanilla extract • unsalted butter (100 grams) • white chocolate (100 grams) • rum (20 ml) • pistachio paste (50 grams) • salt • Powdered sugar,

all-purpose flour (about 450 grams) • large eggs • unsalted butter (about 90 grams) • granulated sugar • white rum (30 ml) • Grated zest of 1 lemon • sea salt • acacia honey (300 ml) • Sprinkles (colored sugar balls) • peanut oil (1 liter)

medium yellow onions • butter (50 grams) • chicken broth (about 1 liter; or use vegetable broth, but do not use bouillon cubes) • Gruyère cheese, as needed, grated • rustic bread • Rum or cognac, • Black pepper,

bread flour (about 80 grams, for the starter) • water, room temperature (about 80 grams, for the starter) • active dry yeast (about 10 grams, for the starter) • sugar (about 10 grams, for the starter) • the starter (for the dough) • bread flour (about 350 grams, for the dough) • egg yolks (for the dough) • water (about 150 grams, for the dough) • sugar (about 130 grams, for the dough) • salt (about 7 grams, for the dough) • unsalted butter (about 100 grams, for the dough) • Grated zest of 1 lemon (for the dough) •

all-purpose flour (300 g) • eggs • egg yolk • sugar • butter • salt • orange and/or lemon extract • rum extract • Grated lemon zest • Honey • Vegetable oil

spaghetti alla chitarra made from durum wheat semolina (400 g) • tastasale sausage (300 g) • cherry tomatoes (300 g) • onion • Dried oregano, to taste • Fresh thyme, to taste • garlic clove • Extra-virgin olive oil, • Rum (or cognac), • Pecorino cheese, • Fresh thyme, • Black pepper, to taste •

Ingredients for 1 panettone (about 2.2 lbs): • bread flour (about 400 grams) • all-purpose flour (about 120 grams) • fresh yeast (about 13 grams) (or 2 teaspoons active dry yeast (about 6 grams)) • egg yolks (about 150 grams) • unsalted butter, plus 2 tablespoons for the top (about 150 grams + 30 grams) • sugar (about 140 grams) • honey (about 20 grams) • warm water (about 220 ml) • Panettone flavorings and spices (vanilla, orange zest, rum or other liqueurs) as desired • golden raisins (about 350 grams) (or 1 cup raisins and 1 cup candied fruit) • paper panettone mold (for 2.2 lbs/1 kg)

strong bread flour (at least W 350) (700 grams) • water (95 grams) • fresh baker’s yeast, divided (6 grams) • plus 2 tablespoons sugar (180 grams) • egg yolks, at room temperature (70 grams) • whole eggs, at room temperature (270 grams) • butter, plus more for finishing (about 150 grams, remove from fridge at least 12 hours ahead) • salt (11 grams) • raisins, previously soaked (see final note) (350 grams) • honey (50 grams) • oranges (zest only) • lemon (zest only) •

Ingredients for the Starter • plus 1 tablespoon water (100 grams) • fresh yeast (10-12 grams) • powdered milk • First Dough • gluten-free flour blend (about 160 grams; use 2/3 cup (100 grams) gluten-free bread flour and 1/2 cup (60 grams) gluten-free cake flour) • gluten-free bread flour (100 grams) • sugar blend (about 50 grams; use 2 tablespoons (25 grams) granulated sugar and 2 tablespoons (25 grams) light brown sugar) • margarine or unsalted butter (50 grams) • egg yolk and 1 whole egg • plus 2 tablespoons water or milk (100 grams) • Second Dough •

toasted hazelnuts (about 250 grams; you can also use almonds, or half hazelnuts and half almonds) • eggs • unsalted butter (about 200 grams) • sugar (about 200 grams) • dark chocolate (about 200 grams) • unsweetened cocoa powder (about 30 grams) • Grated zest of 1 orange • Strega liqueur or rum • salt • vanilla powder (optional)

all-purpose flour (about 400 grams) • eggs • unsalted butter (about 80 grams) • sugar (about 45 grams) • rum, Strega, or anise liqueur • Grated zest of 1 lemon • Grated zest of 1 orange • salt