Slices

whole wheat flour (250 grams) • almond flour (50 grams) • oil (50 ml) • brown sugar (150 grams) • vanilla powder • cinnamon or gingerbread spice mix • eggs • small pinch of baking powder • Red fruit jam • For garnish sliced almonds

peas (about 80 grams) • mushrooms, sliced (about 50 grams) • small fresh green onion • Italian sausage link • heavy cream • Salt and olive oil,

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

salmon (sliced, fillet, or smoked) (about 180 grams) • penne (or farfalle, or your preferred pasta) (about 160 grams) • heavy cream (about 100 ml) • white wine • Olive oil, • Parsley,

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 breast, sliced (about 600 grams) • Williams pears • butter (about 40 grams) • onion • gluten-free flour • dry white wine (about 120 ml) • Juice of 1 lemon • Cinnamon • Salt, pepper, and extra-virgin olive oil, to taste

penne pasta (320 grams) • mushrooms, sliced (300 grams) • onion, chopped (or use a mix of chopped vegetables for sautéing) • tomato paste (30 grams) • heavy cream (200 grams) • Olive oil, • Fine salt, • Chopped parsley,

chicken breast slices (about 600 grams) • sun-dried tomatoes • capers • Taggiasca olives (or other small black olives) • Olive oil, • salt • oregano

green apples • sliced cooked ham • Lemon juice,

thin beef or pork cutlets • sliced cooked ham • American cheese or processed cheese • Grated Parmesan cheese • Salt, to taste

sliced chicken breast (500 grams) • All-purpose flour, • Extra virgin olive oil, • Salt and black pepper, • white wine (about 60 ml) • onion (300 grams) • water (about 120 ml) • Medium skillet • Cutting board • Knife

thin-sliced chicken breast (about 400 grams) • All-purpose flour, • water (about 100 ml) • soy sauce • olive oil • salt • sesame seeds (preferably organic) • cutting board with knife • medium bowl • large skillet with lid • wooden spoon • glass •

red bell pepper • yellow bell pepper • sliced deli meats (such as prosciutto, speck, or head cheese) (about 300 grams) • Extra virgin olive oil, • short pasta, such as sedani (about 400 grams)

thin slices pork loin (sliced with a meat slicer) • cooked ham • mild provolone cheese (50 g) • Breadcrumbs, • Olive oil,

thin-sliced pork loin cutlets (about 800 grams) • large eggs, beaten • grated cheese (about 100 grams) • fresh breadcrumbs (about 200 grams) • Salt, black pepper, roast seasoning blend, sweet paprika • Chopped mint and garlic powder

cleaned calamari (about 400 grams) 1 cup polenta (about 160 grams) Paprika, to taste Fine salt, for finishing Black pepper, to taste 2 1/2 cups peanut oil (about 600 ml) Lemon slices

tripe (about 500 grams), to be sliced • For the broth: • onion • carrot • celery stalk • chili pepper • white wine (120 ml) • Juice of 1/2 lemon • Salt, to taste • Black pepper, to taste • For the breading: • breadcrumbs (about 200 grams) •

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

pat of butter • For the wine reduction: 2 cups Valpolicella red wine (500 ml) • shallot • salt • butter (50 grams) • Salt • For the chocolate sauce: 1 3/4 ounces 80% dark chocolate (50 grams) • butter (20 grams) • full-bodied red wine or Marsala • For the coffee crust: 1 tablespoon ground coffee • brown sugar • beef tenderloin (about 1 1/3 pounds, sliced) (600 grams)

all-purpose flour (about 250 grams) • warm water (about 200 grams) • salt (about 5 grams) • dry yeast (about 3 grams) or 2 1/2 teaspoons fresh yeast (about 12 grams) • onions, sliced (about 300 grams)

Roma rice (about 180 grams) • vegetable broth (about 500 ml) • butternut squash, diced small (about 250 grams) • Sweet paprika, to taste • white wine (about 80 ml) • shallot • Salt, to taste • extra virgin olive oil • For the Taleggio cream • Taleggio cheese, cut into pieces (about 150 grams) • milk (about 250 ml) • Nutmeg, to taste •

thin slices pork • Emmental cheese • bacon • lemon • fresh sage leaves • dry white wine (about 60 ml) • carrot • onion • celery stalk Olive oil, black pepper, and oregano to taste • bay leaves

thick slices of day-old bread, preferably the end or beginning pieces; • San Marzano tomatoes; • Sicilian green olives; • (about 10 grams) salted capers from Salina; • salted caper berries (cucunci) from Salina; • dried oregano; • small bunch of fresh basil; • small saucepan of vegetable broth; • Salt, black pepper, and high-quality extra virgin olive oil, to taste

small eggplants • celery stalks • red onion (such as Tropea) • caper berries (about 40 grams) • Fresh basil • pitted green olives (about 80 grams) • blanched almonds (about 30 grams) • sugar • Extra virgin olive oil • small glass white wine vinegar • Salt, to taste • thin slices chicken breast •

fennel hearts, thinly sliced (about 250 grams) • escarole, cut into strips (about 150 grams) • small red onion, thinly sliced • pink grapefruit • avocado • shelled pistachios, roughly chopped (about 30 grams) • orange • lemon • maple syrup • extra virgin olive oil • Salt, to taste • Freshly ground black pepper, to taste

large slices of veal or beef • stale bread crumbs (about 400 grams) • fresh parsley • hard-boiled eggs • grated pecorino cheese (about 80 grams) • extra-virgin olive oil, • salt, • pepper, • red onion (preferably Tropea, or other sweet red onion) • fresh basil leaves • fresh tomatoes for sauce (about 800 grams) • garlic clove •

thin slices pork loin • breadcrumbs (about 30 grams) • grated Parmesan cheese (about 20 grams) • Fresh parsley • Olive oil • Salt • Cream cheese (such as Philadelphia), • Chopped pistachios,

thin slices pork loin • cooked ham and provolone cheese, each cut in half • Flour, salt, olive oil, and mixed diced vegetables for sautéing (as needed) • peas (about 400 grams)

large slices of day-old bread • Extra virgin olive oil, • Salt • cherry tomatoes (about 200 grams) • Oregano • garlic • Green olives, • Sun-dried tomatoes in oil, • Red onion, • Eggplant and roasted peppers in oil,

thin, tender slices of veal or chicken • All-purpose flour, • fresh sage leaves • dry white wine (about 60 ml) • Olive oil • Salt and pepper • Parma prosciutto • Tender veal or chicken