Rum flavored

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

squid ink durum wheat spaghetti • green asparagus • medium langoustines • small potato • shallot • Chives, to taste • Fish stock, • Extra virgin olive oil, • Black pepper, to taste • Fresh oregano, to taste • Rum, to taste

linguine (about 400 grams) made from durum wheat semolina • monkfish tail (about 1.1–1.3 lbs or 500–600 grams) • fresh chili pepper • garlic clove • rosemary • Fresh basil, to taste • Extra-virgin olive oil, to taste • Rum or cognac, to taste • Taggiasca olives, to taste • Black pepper, to taste • Romanesco Broccoli Cream: • small head Romanesco broccoli •

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 •

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

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 •

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, •

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) •

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,

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 •

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) •

colomba cake (I use one without candied fruit) • fresh sheep's milk ricotta • powdered sugar • chocolate shavings or chocolate chips (from Easter eggs or regular chocolate) • water (100 ml) • sugar (50 g) • rum (50 ml) • pistachio paste (250 g) • white fondant (250 g)

all-purpose flour (about 400 grams) • granulated sugar (about 40 grams) • medium eggs • melted butter (about 80 grams) • baking powder • salt • sunflower oil (about 600 ml) • Zest of 1 orange • Zest of 1 lemon • honey (about 300 grams) • powdered sugar • Colored sprinkles, •

dried durum wheat semolina spaghetti • langoustines (or large prawns) • large shrimp • (500 grams) fresh littleneck clams • grape or cherry tomatoes • Fresh ginger root, to taste • Fresh herbs, to taste (such as rosemary, fresh oregano) • garlic cloves • Rum, to taste • Black pepper, to taste • Fresh parsley, to taste • calamari (squid) •