Shallots garlic

squid ink spaghetti • cherry tomatoes • garlic • Bottarga (mullet roe), to taste • Chives, to taste • For the cream: • shallots • potato • pecorino cheese • chili pepper • Extra virgin olive oil, to taste

bronze-cut linguine • zucchini • About 20 small, tender calamari (they should be just barely seared) • shallot • potato • garlic • Black pepper, to taste • Extra virgin olive oil, to taste • Fresh oregano leaves, to taste

zucchini • small potato • shallot • squid (amount depends on size) • Fresh herbs to taste (rosemary, thyme) • garlic clove • Extra-virgin olive oil, • Black pepper, • red chili pepper • Cognac, • Fresh parsley,

risotto rice (such as Vialone Nano) • Asparagus, as much as you like • ground beef (preferably from chuck or similar cut) • butter (about 1 oz / 28 grams) • shallot • White wine • Grana Padano cheese • Extra virgin olive oil • Water • carrots • leek • celery stalk •

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 •

Italian eggplants (purple variety) • fresh swordfish (if possible) • (14 oz/400 grams) crushed tomatoes • shallot • garlic • Oregano, to taste • Salt, to taste • Black pepper, to taste • Extra virgin olive oil, to taste • (1 lb/500 grams) low-moisture mozzarella cheese for pizza • Fresh basil, to taste • Breadcrumbs, to taste

orecchiette (about 480 grams) • large eggplants • fresh shallot • large fresh tomatoes • Extra virgin olive oil, • garlic clove • small bunch fresh parsley • Salt, • Black pepper,

legume pasta (70g) • white mushrooms (100g) • fresh porcini mushrooms or 0.35 oz dried porcini mushrooms (100g fresh or 10g dried) • Fasolari clams • cherry tomatoes (50g) • Shallot • fillets salt-cured anchovies, rinsed • Salt-cured capers, rinsed • Parsley, basil, and other fresh herbs • Garlic • Anchovy extract (colatura di alici) • Dried red chili pepper •

all-purpose flour (about 400 grams) • eggs • squid ink • soaked salted cod (about 500 grams) • tomato purée (about 500 ml) • garlic clove • shallot • Salt, to taste • Extra-virgin olive oil • black pepper • dry white wine (about 60 ml) • sprigs wild fennel

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 •

semolina flour (about 150 grams) • water, at room temperature (about 75 ml) • salt • For the mushroom and sausage ragù • extra virgin olive oil (about 50 grams) • garlic clove • mixed pork and veal sausage (about 350 grams) • cherry tomato sauce (about 330 grams) • white wine (about 80 ml) • To taste: celery, carrot, and shallot • To taste: salt and pepper • ground dried mushrooms •

boneless lamb (preferably milk-fed) • lard • shallot and 1 bay leaf • sun-dried tomatoes • wild fennel • whole garlic clove • Lamb drippings or vegetable broth • dry white wine (about 60 ml) • Fresh marjoram leaves and fennel fronds for garnish • Salt and black pepper to taste, extra-virgin olive oil • For the tagliatelle • all-purpose flour (about 200 grams) •

linguine (semolina pasta) • fresh littleneck clams • yellow bell peppers • long green chili pepper (preferably mild) • garlic cloves • shallot • Vodka or dry white wine, • Fresh parsley, • unwaxed lemon • fresh rosemary

fresh orecchiette (500 grams) • Caciocavallo cheese, to taste • datterini tomatoes (300 grams) • canned peeled tomatoes (400 grams) • Salt, to taste • garlic clove • small shallot • small red onion • Olive oil, to taste • Large skillet • Spoon • Plate •

potato gnocchi (400 grams) • carrots (it's not worth turning on the oven for fewer carrots) • extra virgin olive oil • mild green chili pepper • garlic clove • black pepper • xxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxxx • For the broccoli cream: • Romanesco broccoli • shallot • small potato • fresh basil

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

whole wheat linguine (70 g) • fresh clams (40 g) • squid (40 g) • tiger prawns • grape or cherry tomatoes • Shallot • Garlic • rinsed capers (1 teaspoon) • Extra virgin olive oil • Parsley, basil, and red pepper flakes • Anchovy extract (colatura di alici) • Organic lemon zest

small shallot (about 1.5 oz / 40 grams) • extra virgin olive oil (about 1.7 fl oz / 50 ml) • diced ham (about 1.75 oz / 50 grams) • pork sausage (about 100 grams) • small tomato (about 3.5 oz / 100 grams) • small eggplant (about 2.8 oz / 80 grams) • small zucchini (about 3.5 oz / 100 grams) • pitted olives • corn kernels (about 2.5 oz / 70 grams) • cremini or white mushrooms (about 50 grams) • chicken broth (about 1.7 fl oz / 50 ml) • salt and oregano mix (about 0.14 oz / 4 grams) •

fresh egg fettuccine (500 g) • heavy cream (200 ml) • cherry tomatoes • prosecco • shallot • garlic • crab meat (150 g) • Salt, pepper, and olive oil

cremini mushrooms (about 200 grams) • small garlic clove • small shallot • olive oil • Fresh thyme • Salt, pepper • Greek yogurt • Couscous: • instant couscous (about 140 grams) • small shallot • olive oil • peas •

scallops • quail eggs • Olive oil, • Salt, • Black pepper, • scallop corals • small shallot • garlic clove • small chili pepper • (about 1 oz/30 ml) cognac • Salt, • Ginger powder,

dried macaroni (made from durum wheat semolina) • Tuscan kale (cavolo nero) • small potato • shallot • garlic • Black pepper, to taste • Pecorino cheese, to taste • Extra-virgin olive oil, to taste

Carnaroli rice (about 150 grams) • small shallot, finely chopped • dry white wine (about 60 ml) • vegetable broth (about 500 ml) • fresh basil leaves (about 30 grams) • pine nuts, freshly ground • small garlic clove • grated Parmesan cheese (about 10 grams) • grated Pecorino cheese (about 20 grams) • Extra-virgin olive oil • Salt • Juice of 1/2 lemon (plus grated zest) •

Long pasta (whole wheat or legume-based) (2 1/2 oz or 70g) • Fresh clams • Cockles • Mussels • Grape tomatoes (1 3/4 oz or 50g) • Anchovy fillets (2-3) • Garlic (1 clove) • Red pepper flakes (a pinch) • Organic lemon zest • Fresh basil • Fresh parsley • Capers •

medium potatoes • shallots or 1 onion • paccheri rigati pasta (about 170-180 grams) • pork sausage • porcini mushroom, fresh or frozen • Extra-virgin olive oil, salt, garlic, and parsley, • dry white wine (about 120 ml)

About 1.1 lbs (500 g) chicken • butter • Olive oil, salt, and pepper • carrots • small shallots • celery stalk • bell pepper • olives (such as Taggiasca or other black olives) • About 10 cherry tomatoes • Red wine, • Flour, • bay leaves •

egg fettuccine paglia e fieno (about 480 grams) • pork guanciale (about 200 grams) • artichoke hearts (about 300 grams) • fresh cherry tomatoes (about 50 grams) • grated Pecorino cheese (about 50 grams) • small bunch fresh parsley • dry white wine (about 120 ml) • fresh shallot • dried hot chili pepper • extra virgin olive oil • black pepper • garlic powder •

tagliatelle (220 grams) • Salt • extra virgin olive oil • butter • shallots, minced • garlic, minced • Baby Bella mushrooms (220 grams) • white mushrooms (220 grams) • Portobello mushrooms (220 grams) • Black pepper • rosemary • tomato paste •

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 •

boiled chestnuts (300 grams) • heavy cream (200 ml) • shallot • Salt and pepper, to taste • porcini mushrooms • Fresh parsley, to taste • garlic cloves • dry white wine (120 ml) • extra virgin olive oil (40 grams) • Salt and pepper, to taste • spaghettoni (320 grams) • Coarse salt, to taste