Sheet pan

all-purpose flour (about 250 grams) • semolina flour (about 250 grams) • water (about 250–300 grams) • salt • level teaspoon sugar • dry yeast (about 8 grams) • extra virgin olive oil

for 2 sheet pans (12x16 inches) • bread flour (about 600 grams), protein 12-13% • cold water (about 432 grams) • fresh yeast (about 5 grams) or 3/4 teaspoon active dry yeast (about 2 grams) • salt (about 12 grams) • Topping for one pan • crushed tomatoes (about 400 grams) • mozzarella cheese (about 200 grams)

all-purpose flour (about 500 grams) • water, at room temperature (about 350 ml) • dry yeast (about 9 grams) • sugar • olive oil (about 20 ml) • salt (about 10 grams) • Shredded mozzarella cheese, • Dried oregano, • Fresh basil,

flour (about 500 grams; 2 1/2 cups bread flour + 1 1/2 cups all-purpose flour) • cold water (about 400 grams) • salt (about 15 grams) • fresh yeast (about 3 grams) or 1/4 teaspoon active dry yeast (about 1 gram) • extra virgin olive oil • Semolina flour, as needed, for dusting • canned peeled tomatoes (about 400 grams) • extra virgin olive oil • basil leaves • Salt, to taste • fresh mozzarella (about 250 grams)

extra-fine semolina flour (about 250 grams) • cold water (about 200 grams) • olive oil (about 20 grams) • salt • fresh yeast (about 5 grams) • tomato sauce (about 250 grams) • mozzarella cheese, shredded or torn (about 250 grams) • Fresh basil, to taste • Olive oil, to taste

bread flour (about 250 grams) • all-purpose flour (about 250 grams) • dry yeast • sugar • warm water (about 400 ml) • olive oil (about 50 ml) • salt • tomato sauce (about 300 grams) • Oregano, to taste • Salt, to taste • Olive oil, to taste • mozzarella (about 250 grams)

all-purpose flour (about 250 grams) • bread flour (about 250 grams) • warm water (about 400 ml) • olive oil (about 50 ml) • sugar • salt • instant dry yeast • Tomato sauce, • diced mozzarella (about 250 grams)

organic spelt flour (about 600 grams) • type 2 flour (about 300 grams) • semolina flour (about 100 grams) • cold water (about 750 grams) • dry yeast (about 1 gram) • salt (about 20 grams) • extra virgin olive oil (about 15 grams) • Toppings of your choice

ladyfingers • egg yolks • egg whites • sugar • mascarpone (250 grams) • Marsala wine (100 ml) • Unsweetened cocoa powder, • -inch (18 cm) springform pan • Stand mixer • Spatula

gluten-free bread flour mix (about 125 grams) • gluten-free whole grain flour mix (about 125 grams) • water (about 150 ml) • olive oil (about 40 grams) • salt (about 5 grams) • baking soda • chia seeds (about 5 grams) • ricotta cheese (about 200 grams) • zucchini • smoked salmon • Chopped chives, to taste • Salt and pepper, to taste

small eggplants • bell peppers • ground meat (100 g) • provolone cheese (20 g) • Parmesan cheese (15 g) • Garlic powder, to taste • Fresh parsley, to taste • Breadcrumbs, to taste • extra virgin olive oil • Salt, to taste • White wine, to taste

rice paper • toasted sesame oil • Sesame seeds, as needed, for garnish • cremini or white mushrooms • green cabbage • leek • carrots • plain tofu • toasted sesame oil • garlic • fresh ginger • soy sauce •

pane carasau (Sardinian flatbread) • mozzarella cheese • diced cooked ham

cannelloni noodles (about 250 grams) • ground veal (about 600 grams) • celery stalk • shallot • spinach leaves, fresh or frozen (about 350 grams) • carrot • dry white wine (about 120 ml) • Salt and black pepper • milk (about 500 grams) • all-purpose flour (about 50 grams) • unsalted butter (about 50 grams) • tomato purée or peeled tomatoes (about 1 liter) •

spelt flour (150 grams) • rice flour (70 grams) • packed dark brown sugar (90 grams) • large egg yolks (about 1.5 ounces or 45 grams) • couple drops orange extract • salt • unsalted butter or margarine (130 grams) • apricot jam or other jam of your choice (250–300 grams)

all-purpose flour (about 200 grams) • medium eggs • fresh white mushrooms (about 200 grams) • dried porcini mushrooms (about 40 grams) • vegetable broth (about 100 ml) • garlic clove • Salt, extra-virgin olive oil, and parsley,

eggs • sugar (100 grams) • all-purpose flour (200 grams) • baking powder (for cakes) • plain or fruit yogurt (150 grams) • milk • Lemon zest • Powdered sugar or coarse sugar for topping

large eggs • large egg whites • grated Parmesan cheese (20 grams) • salt • black pepper • ricotta cheese (100 grams) • cooked spinach, drained and chopped (250 grams) • sun-dried tomatoes • garlic • Extra-virgin olive oil

semolina (about 125 grams) • egg yolk • milk (about 500 milliliters) • butter (about 20 grams) • grated Parmesan cheese (about 70 grams) • Bolognese sauce (about 750 grams) • Salt, pepper, and nutmeg

all-purpose flour (about 500 grams) • sugar (about 400 grams) • baking powder • extra virgin olive oil (about 100 ml) • lemon (or 1 orange) • eggs • milk (about 200 ml) • (26-28 cm) pan

eggs • sugar (170 grams) • plain yogurt (125 grams) • sunflower oil (100 ml) • cornstarch (100 grams) • all-purpose flour (200 grams) • bananas • Juice and zest of 1 lemon • amaretti cookies (100 grams) • dark chocolate chips (50 grams) • Powdered sugar for dusting, • baking powder (16 grams)

homemade puff pastry sheet (see previous recipe) • green asparagus (about 400 grams) • cooked ham (about 150 grams) • eggs • grated Parmesan cheese • Salt, to taste • Black pepper, to taste

all-purpose flour (about 500 grams) • warm water (about 300 ml) • dry active yeast or 2 1/2 teaspoons fresh yeast (2 grams dry or 8 grams fresh) • sugar • salt (about 10 grams) • extra virgin olive oil • broccoli rabe, cleaned and blanched (about 400 grams) • fresh Italian pork sausage with fennel (about 300 grams) • smoked provolone cheese (about 200 grams) • garlic clove • Extra virgin olive oil, • Crushed red pepper, •

bittersweet chocolate (200 grams) • unsalted butter (180 grams) • sugar (200 grams) • whole almonds (220 grams) • medium eggs • Powdered sugar,

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

medium squid • green asparagus (about 400 grams) • grape tomatoes (about 300 grams) • garlic cloves • fresh red chili peppers • Fresh basil, to taste • Sugar, to taste • Black pepper, to taste • Extra-virgin olive oil, to taste • boiled potato • fresh ginger root (about 100 grams)

eggs • flour (1 tablespoon per egg) • milk (400 ml) • salt • spinach (100 g) • ricotta cheese (250 g) • Smoked ham (optional) • grated cheese • eggs to bind the mixture • small knobs of butter • milk (250 ml) • flour (25 g) •

paccheri pasta (500 g) • cremini or white mushrooms (380 g) • Italian sausages • béchamel sauce (500 ml) • Salt, to taste • Olive oil, • Fresh parsley, to taste • Onion,

rice ideal for arancini (about 500 grams) • water (about 1.2 liters) • saffron (or 0.2 grams saffron threads) • Salt, to taste • lactose-free butter (about 80 grams, or stick margarine) • –10 oz swordfish, diced (about 250–300 grams) • Extra virgin olive oil, • garlic clove • cornstarch • lactose-free milk (about 1/2 small glass) • Salt and pepper, to taste • Zest of 1/2 bergamot (or lemon), grated •

For the focaccia: • I used semolina flour (De Cecco brand) : 2 cups (250 grams) • bread flour (Manitoba) : 2 cups (250 grams) • water : 1 1/2 cups (350 ml) (I use still mineral water) • fresh yeast • boiled potato : 2/3 cup (150 grams) • honey (or 2 teaspoons brown sugar) • extra-virgin olive oil, • salt (12-15 grams, to taste) • cherry or grape tomatoes (250 grams) • xxxxxxxxxxxxxxxxxxxxxxxx • For the dandelion greens: •