Skinless

chicken thighs (boneless, skinless) • cooked red beans (about 300 grams; beans should be whole, not broken) • medium red onion (such as Tropea or other sweet red onion) • celery • Extra-virgin olive oil, • garlic clove • Fresh rosemary, • Apple cider vinegar, • Sugar,

boneless, skinless chicken breast cutlets • sliced almonds (about 50 grams) • Olive oil • Salt • grated ginger • soy sauce • onion • carrots

chicken thighs and drumsticks depending on the number of guests (with or without skin) • salt (herb salt or roast meat salt can also be used) • plenty of lemon juice • plenty of garlic • cilantro • grated Parmesan cheese • breadcrumbs • little extra virgin olive oil

boneless, skinless chicken thighs • garlic • Rosemary, to taste • Extra virgin olive oil, to taste • mini red peppers • red chili pepper • Thyme, to taste • couscous (about 300 grams) • rice vinegar • level tablespoon sugar • salt

spaghetti (400 g) • salmon trout fillet • zucchini • saffron • chili pepper • Olive oil • white wine (120 ml) • Salt • shallot • anchovy fillets • Parsley

large eggplant • buffalo mozzarella (about 120 grams) • breadcrumbs (4 tablespoons) • grated Parmesan cheese (8 tablespoons) • egg • small bunch parsley • garlic • Extra-virgin olive oil, • Marjoram, • Panca chili powder, • Salt,

fusilli (280 grams) • red bell pepper • Italian sausages • To taste, onion • ricotta cheese (100 grams) • To taste, grated Parmesan cheese • To taste, parsley • To taste, basil

durum wheat busiate pasta • swordfish • eggplant • tomato purée (500 ml) • Extra virgin olive oil, • garlic • dry white wine (about 120 ml) • Salt and pepper • Mint

FOR THE TROUT: • large trout (about 1 3/4 lbs or 800 grams) • prosciutto (or speck, lardo, or pancetta) • Salt, pepper, wild thyme (or other herbs you like), garlic powder (or fresh minced garlic) • Rosemary and sage • FOR THE BAKED EGGPLANT: • eggplants (any kind), or you can use zucchini, fennel, or bell peppers • Salt, pepper, and paprika (optional) • Grated Parmesan cheese (or any hard aged cheese you can grate or shave into small pieces) • for the cabbage slaw • green or red cabbage (or substitute with iceberg lettuce, napa cabbage, or other crisp lettuce) • apple (we used a yellow apple, but any sweet, firm apple works) •

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 •

dried, peeled fava beans (200 g) • onion • celery stalk • Cumin • Parsley • Cilantro • Chickpea flour, • Salt • Pepper • Chickpea flour • baking soda • Greek yogurt (250 g) •

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: •

salted cod, already soaked and desalted (about 400 grams) • Taggiasca olives • garlic clove • large bunch fresh parsley • Extra-virgin olive oil, • spaghetti (about 200 grams) • water (400 ml)

red potatoes or white potatoes for gnocchi (500 grams) • all-purpose flour (about 150 grams), plus more as needed for shaping • medium egg • Salt, to taste • Fresh parsley, to taste • Fresh sage, to taste • Butter, to taste • Diced pancetta (optional, if desired), to taste • Black pepper (optional, if desired), to taste

scallops • very thin slices butternut squash • red cabbage (about 30 grams) • parsley • salt • olive oil • Freshly ground black pepper, to taste

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

tuna belly (about 400 grams) • caponata (about 100 grams) • red onion • Extra-virgin olive oil • egg fettuccine (about 120 grams)

large bell peppers • sweet potatoes • onion • chicken drumsticks • Olive oil • Salt and pepper, to taste

potato gnocchi (800 grams) • swordfish • fresh cherry tomatoes (about 20 grams) • walnuts • small bunch fresh parsley • glass cognac • garlic • Extra virgin olive oil, • Black pepper, • Salt,

Delica pumpkin, peeled and chopped (about 270 grams) • granulated sugar (about 160 grams; I used half erythritol) • large eggs (about 180 grams) • all-purpose flour (about 240 grams; you can use ancient grain flour or 00 flour) • high-oleic sunflower oil (100 ml) • walnuts (about 80 grams) • raisins, soaked (about 30 grams) • dark chocolate (about 100 grams) • Vanilla and cinnamon, to taste • Walnuts and dark chocolate, for topping • Tools • Blender •

pumpkin (4 slices) (about 300 grams) • rice flour • chopped rosemary • nutmeg • egg • Salt, to taste • Extra virgin olive oil,

fresh squid or small squid (300 grams) • shrimp or large shrimp (200 grams) • anchovies (120 grams) • peanut oil (1 liter) • all-purpose flour (150 grams) • fine semolina flour (150 grams) • Lemon • Salt

spaghetti (400 grams) • pumpkin, about 10 1/2 ounces (300 grams) • pancetta or unsmoked bacon, cut into strips (250 grams) • chopped pistachios (50 grams) • Sage, rosemary, extra-virgin olive oil, black pepper • grated Parmesan cheese or other cheese (100 grams)

calamari • semolina flour (about 200 grams) • Peanut oil for frying, • Lemon, lime, or orange zest

pumpkin (about 1/2 inch thick) • extra virgin olive oil • breadcrumbs (can substitute with gluten-free breadcrumbs) • garlic • salt • chives • black pepper

spaghetti (400 grams) • squid • tomato paste • garlic clove • onion • tomato concentrate (150 grams) • dry white wine (about 120 ml) • small bunch fresh parsley • Extra-virgin olive oil, • Salt, • Black pepper,

wood pigeon (cleaned) (300 grams) • coarse Italian sausage (about 100 grams) • celery stalk • carrot • onion • red wine (about 2 fl oz / 60 ml) • tomato paste (about 100 grams) • tagliatelle noodles (about 400 grams) • vegetable broth (about 500 ml)

linguine (250 grams) • grouper fillets (about 14 oz/400 grams) • tomato purée (200 grams) • garlic cloves • dry white wine • Extra virgin olive oil, • Salt, to taste • Red pepper flakes, to taste • Black pepper, to taste • Fresh parsley, to taste

nectarines • mixed salad greens (about 300 grams) • barattiere cucumbers (about 600 grams) • olive oil • salt • grinds fresh black pepper

fennel bulb • orange • arugula (about 25 grams) • pitted black olives • extra virgin olive oil • Salt and black pepper, to taste • Fresh lemon juice, to taste • cutting board with a sharp knife • salad bowl • small bowl • It's best to enjoy the fresh fennel salad right after preparing it