Seas

whole sea bass (or 4 fillets) • oranges • butter (about 40 grams) • Salt and pepper, to taste • Cornstarch (if needed)

all-purpose flour (100 grams) • semolina flour (25 grams) • egg yolks • Squid ink • extra virgin olive oil • sea bream fillets (150 grams) • yellow potatoes (100 grams) • Parsley • garlic clove • Salt • Pepper • Extra virgin olive oil, •

Panzanella: Adjust quantities to your taste • Day-old bread, • red onions (preferably Tuscan or Tropea) • Salad (plum) tomatoes • Celery stalks, • Plenty of fresh basil • anchovy fillets in oil (optional) • White wine vinegar • High-quality extra virgin olive oil • Black pepper, • sea bream • Extra virgin olive oil, •

sea bass • potatoes • green onions • Cilantro or parsley • Salt and pepper, to taste • Extra virgin olive oil

coarse salt (about 1 kg) • whole sea bream, about 1 lb (500 g), gutted and with scales on • Olive oil and herbs, as desired

semolina flour (50 grams) • bread flour (Manitoba or similar) (200 grams) • water (about 160 ml; I use plain bottled water) • fresh yeast (about 10 grams) • boiled potato, mashed (about 75 grams) • sugar • salt (10 grams) • Sea salt flakes, to taste • Fresh rosemary, to taste • diastatic malt powder (2.5 grams; each packet is 5 grams. Use 1% of total flour weight)

For the pasta dough • all-purpose flour (200 grams) • eggs • For the filling: 10 1/2 oz small shrimp (300 grams) • sea bream fillets (200 grams) • medium potatoes • Salt • egg white • grated cheese • breadcrumbs • For the fish stock • Fish scraps •

sea bass • extra virgin olive oil (about 45 ml) • Oregano, to taste • Salt, to taste • garlic cloves • cherry tomatoes • white wine (about 120 ml) • Parsley, to taste

sea bass (filleted) • yellow and red cherry tomatoes (about 50 grams) • extra virgin olive oil • To taste, garlic • To taste, salt • To taste, oregano • To taste, parsley • To taste, basil

whole sea bass • White wine, water, cherry tomatoes, garlic, parsley, lemons • Herbs, to taste • Olive oil

sea bass • Piccadilly tomatoes • garlic • fresh parsley • chili pepper • Extra virgin olive oil, • White wine, • Salt,

sea bass (about 10 oz/300 g each) • Extra virgin olive oil, • Salt, • cherry tomatoes • Oregano, • white wine (about 60 ml) • garlic clove • Parsley,

sea bream (about 14 oz/400 grams), previously frozen for safety • wild fennel • parsley • Extra virgin olive oil • Lemon juice • Chili powder

sea bream (about 1 lb; 450 grams) • Extra virgin olive oil • Cherry tomatoes • Oregano • Fresh chopped parsley • Rinsed capers in vinegar • Salt • Black pepper

cleaned sea bream • grape or cherry tomatoes • fresh parsley • white wine or prosecco (60 ml) • extra-virgin olive oil, • optional: smoked herring roe • hot water (60 ml)

sea bass • Olive oil • Garlic • Salt • cherry tomatoes • white wine (about 120 ml) • Oregano • Water, • Parsley

Ingredients for 12-15 cannoli: • all-purpose flour (250 grams) • granulated sugar (25 grams) • lard or extra-virgin olive oil (15 grams) • drops of lemon juice • Passito di Pantelleria dessert wine (120 ml) • salt • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • Guacamole: • avocado • lime • Tabasco sauce, to taste •

rustic bread, suitable for bruschetta • sea bream, previously frozen for safety • garlic clove • fresh parsley • wild fennel fronds • sprigs fresh thyme • Extra virgin olive oil • Salt, to taste • Juice of 1/2 lemon

spaghetti • garlic • tomato sauce • dry white wine • squid ink • squid • shellfish butter • Salt to taste • Pepper to taste • Extra virgin olive oil to taste • gremolata • fresh sea urchin roe •

medium red onions • high-quality white wine vinegar • extra virgin olive oil • sage, to taste • pepper, to taste • filleted sea breams • fresh herbs (thyme, marjoram, rosemary) • extra virgin olive oil, to taste • garlic • For the sauce: • green asparagus • small potato •

almond flour (200 g) • coconut flour (30 g) • large egg whites (about 150 g) • canned coconut milk (100 ml) • MCT coconut oil (100 ml) • erythritol (80 g) • small apple, diced very small • cream of tartar (6 g) + 3/4 teaspoon baking soda (4 g) • ground cinnamon • sea salt • 75% dark chocolate (100 g) • MCT oil •

unsalted butter (100 g) • plus 1 tablespoon granulated sugar (80 g) • unsweetened cocoa powder (20 g)* • plus 2 tablespoons superfine rice flour (140 g)* • chocolate chips (100 g)* • Maldon salt or other flaky sea salt (5 g) • baking powder (3 g)* • vanilla bean seeds • brown sugar (80 g) • Products marked with * must be certified gluten-free. Please check their suitability before using

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

fresh egg tagliolini pasta (340 grams) • sea scallops • To taste, black pepper • To taste, fresh basil • fresh red chili pepper • To taste, mullet bottarga • for the cream: • small potato • white asparagus (500 grams) • scallions (depending on size) • To taste, extra-virgin olive oil

precooked lentils (well drained) (300 g) • lactose-free ricotta (200 g) • grated Parmesan cheese • chickpea flour • To taste dried fresh mint • To taste sea salt • To taste black pepper • drizzle of olive oil (for finishing) • food processor or immersion blender • large bowl • baking sheet • parchment paper •

large shrimp • salmon (about 250 grams) • sea scallops • fresh parsley • small red bell pepper • small zucchini • Olive oil, • salt • Lemon,

organic lemons, coarse sea salt (about 1 cup/250 grams), 5 bay leaves, whole black peppercorns (to taste), 2 chili peppers

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)

spaghettoni (bronze-cut) (500 grams) • About 2.2 lbs mixed shellfish (such as littleneck clams, razor clams, lupini clams, fasolari, and sea truffles) (about 1 kg) • garlic clove • Olive oil • Fresh parsley • dry white wine (60 ml) • Salt and red pepper flakes

olive oil (60 ml) • medium shrimp (500 grams) • medium sea scallops • garlic, thinly sliced • red pepper flakes • Kosher salt and freshly ground black pepper • dry white wine (180 ml) • ripe tomato, seeded and chopped (about 60 grams) • chopped fresh parsley leaves (about 15 grams) • lemon juice (from 1 to 2 lemons) (60 ml) • unsalted butter (14 grams) • squid ink pasta (500 grams)