Sauce

lean ground beef (1 kg) • ground pork (1 kg) • Italian sausage (500 grams) • prosciutto (about 200 grams) • mortadella (about 200 grams) • onions • carrots • celery stalks • Olive oil • red wine (about 120 ml) • tomato purée (about 500 ml) • Sage •

Meat sauce (ragù) • béchamel sauce (about 1000 ml) • lasagna noodles • Grated cheese

textured soy protein (about 80 grams; it will expand as it cooks) • large red onion, roughly chopped

porcini mushrooms • Herbs to taste (parsley, sage, and thyme) • garlic clove • Red pepper flakes to taste • Olive oil to taste • Salt to taste • grated Parmesan or Pecorino cheese • fresh fettuccine (200 grams)

Valsugana polenta • pork ribs (200 grams) • veal steak (200 grams) • sausages • tomato purée • Olive oil, • onion • carrot • celery stalk • Salt, • Black pepper, • small bunch parsley •

thinly sliced chicken breast (about 150 g) • red onion • dill pickles (about 30 g) • nonfat plain yogurt (about 125 g) • Juice of 1/2 lemon • fresh parsley • fresh parsley • Cornmeal, as needed (no eggs or heavy breading!) • Sea salt and black or pink pepper, to taste

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 •

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

zucchini • onions • bell peppers • potatoes • Pine nuts, to taste • white wine (about 60 ml) • fructose • Garlic, to taste • Extra virgin olive oil, to taste • Salt and pepper, to taste • Oregano, to taste

chanterelle mushrooms (about 400 grams) • tomato purée (about 300 grams) • garlic clove • Extra-virgin olive oil • Parsley and salt • Polenta

Baby squid tentacles, 12 oz (about 350 grams) • tomato purée (about 350 ml) • Water, • Fresh parsley, • garlic • Salt • Red pepper flakes, to taste • Short pasta (I used farfalle made with durum wheat and squid ink)

medium crabs (hairy crabs, if available) • tomato purée (about 500 ml) • ripe tomatoes • white wine (about 60 ml) • garlic cloves • fresh parsley • extra virgin olive oil • salt • black pepper • red pepper flakes

whole wheat penne (280 grams) • heavy cream (1 container) • sliced mushrooms, drained • grated Parmesan cheese (50 grams) • Parmesan cheese shavings, to taste • Salt

paccheri pasta (250 g) • ricotta cheese (250 g) • grated Parmesan cheese • Salt, to taste • Nutmeg, to taste • Milk, • Extra virgin olive oil, • onion, finely chopped • garlic clove, minced • squid, cleaned and chopped • White wine, • Cherry tomatoes or tomato sauce, •

from 1 bunch of celery • onion • Salt and pepper, to taste • tomato purée (about 800 grams) • extra virgin olive oil • garlic clove

zucchini • large bell peppers • large Italian eggplant • large potatoes • red wine vinegar (about 60 ml) • sugar • Olive oil • Salt and pepper

spaghetto alla chitarra (about 400 grams) durum wheat semolina pasta • grape tomatoes (about 250 grams) • swordfish, about 10.5 oz (300 grams) • oil-packed anchovies (or anchovy fillets) • chili pepper • garlic clove • Black pepper, to taste • Extra virgin olive oil, to taste • toasted walnut halves (or pine nuts) • fennel seeds • For the broccoli sauce: • broccoli •

all-purpose flour (about 100 grams) • egg • squid ink • onion • Fresh mushrooms or 1 can of sliced mushrooms, as needed • Cherry or grape tomatoes, • Fennel seeds, as desired • tuna • Salt, • Freshly ground black pepper,

potato gnocchi (500 grams) • ground pork (1 kg) • grated Parmesan cheese (about 100 grams) • tomato paste • tomato purée (about 48-52 oz total) • white wine (about 120 ml) • small bunch fresh parsley • red onion (such as Tropea) • celery stalk • carrot • Olive oil, • Black pepper, •

medium bell peppers • large onions • zucchini • medium eggplants • medium tomatoes • carrots • celery stalk • Oregano, to taste • Salt, to taste • Extra virgin olive oil, to taste • dried egg pasta (about 350 grams)

eggs • all-purpose flour (about 350–400 grams) • semolina flour (about 50 grams) • salt • ground meat (can be mixed) (about 500 grams) • sausages • beef tendons • crushed tomatoes or whole peeled tomatoes (about 800 ml) • onion • celery stalk • carrot • wine •

spaghetti (250 grams) • baby octopus • large prawns • tomato sauce (about half a bottle, 200 ml) • extra virgin olive oil

thick slices of beef (top round or similar) • can peeled tomatoes (about 700 grams) • onion • garlic • Chopped fresh parsley, to taste • Grated Parmesan cheese, to taste • Salt, to taste • Extra-virgin olive oil, to taste

chicken wings (about 1 kg) • (12 fl oz/355 ml) beer • Soy sauce, to taste • turmeric • whole onion • garlic • rosemary

medium shell pasta • cauliflower • extra virgin olive oil • red pepper flakes • Salt, to taste • Grated Parmesan cheese, to taste

meat-filled tortellini (400 grams) • fresh cherry tomatoes, halved (150 grams) • small bunch fresh basil • Extra virgin olive oil, • garlic • Salt, to taste • Black pepper, to taste • Ground ginger, to taste • fresh hot chili pepper • Ground nutmeg, to taste

Romanesco broccoli (about 2.2 lbs / 1 kg) • prepared béchamel sauce (about 300 grams) • Butter, • grated Parmesan cheese • Salt,

horse meat (I use flank) • garlic cloves • Chopped fresh parsley, to taste • Salt, to taste • Black pepper, to taste • Pecorino Romano cheese, to taste • tomato purée (about 48 ounces total or 1.4 liters) • Extra virgin olive oil, to taste • Salt, to taste • Black pepper, to taste • white wine (about 120 ml) • Fresh basil leaves, to taste •

spaghetti (200 grams) • drained canned tuna (200 grams) • fresh parsley • capers • garlic clove • Skillet • Lid • Pasta fork

large heads of broccoli • garlic • tomato purée (about 24 ounces or 700 ml) • Olive oil,