Small fish

fresh orecchiette (about 70 grams) • anchovy fillets in oil • extra virgin olive oil • garlic clove • dried parsley

For the piadina: 2 1/2 cups whole wheat flour (about 300 grams) • all-purpose flour (about 200 grams) • extra virgin olive oil • baking soda • water (about 270 grams) • For the filling: 1 avocado • cream cheese (about 200 grams) • red cherry tomatoes • yellow cherry tomatoes • Juice of 1/2 lemon • sprigs fresh parsley • Salt and pepper •

Tuscan kale (cavolo nero) • anchovy fillets in oil • walnuts • Pine nuts, as needed (optional) • dried chili pepper • Extra-virgin olive oil, • Salt,

organic fennel bulb • organic oranges • Anchovies in oil, to taste • Organic spring onion • Black olives, to taste

fresh littleneck clams • linguine pasta • plum tomatoes (such as Piccadilly or Roma) • (about 700 grams) chicory greens • long fresh chili pepper • Fresh basil and oregano, to taste • Extra-virgin olive oil, • garlic cloves • anchovy fillets

thick spaghetti (about 200 g) • unsalted butter (about 50 g) • anchovy fillets • unwaxed lemon • Salt, to taste • Extra-virgin olive oil, to taste

re-milled semolina flour (about 400 grams) • all-purpose flour (about 100 grams) • active dry yeast (about 6 grams) • turmeric • Ground Sichuan pepper • water (about 350 ml) • salt • extra virgin olive oil • tomato puree (about 350 grams) • bell peppers, assorted colors • Celery heart, to taste • Fresh mint •

all-purpose flour (about 150 grams) • fine semolina flour (about 150 grams) • warm water (about 186 grams) • tomato purée (about 200 grams) • mozzarella cheese (about 100 grams) • anchovy fillets • peanut oil (about 1 liter)

–6.5 oz spaghetti (about 150–180 grams) • anchovy fillets • lemon • stale bread • Olive oil and coarse salt, • Fresh parsley, • Red pepper flakes and garlic,

spaghetti • fresh anchovies • fresh cherry tomatoes • small bunch fresh parsley • garlic clove • Extra virgin olive oil, • Salt, • Black pepper, • Ground ginger,

very fresh sardines (about 3 kg) • coarse salt (about 2 kg)

salted anchovies or anchovy fillets • garlic clove • breadcrumbs • cherry tomatoes (about 500 grams) • thick spaghetti (about 200 grams) • Extra virgin olive oil • sweet paprika

reginella pasta (about 400 grams) • small bottle tomato sauce • small can tomato paste • raisins and pine nuts • a small jar anchovies in oil • garlic cloves • Extra virgin olive oil • Breadcrumbs • Salt

mixed seafood (squid, small fish, shrimp, baby octopus, etc.) (about 800 grams) • Flour: 1 part all-purpose flour and 2 parts semolina flour • Even better if you use rice flour • Sunflower oil or oil suitable for frying • stainless steel sieve for dusting off excess flour and a slotted spoon for removing seafood from the oil • Large, deep pot • White, unprinted paper towels

spaghetti (400 grams) • small bunch fresh parsley • anchovies in oil (10 grams) • dry white wine (about 240 ml) • fresh anchovies (600 grams) • breadcrumbs (50 grams) • garlic cloves • Extra-virgin olive oil, • Black pepper, • Salt,

cleaned and boned sardines (about 500 grams) • breadcrumbs (about 150 grams) • grated Parmesan cheese (about 50 grams) • Chopped fresh parsley, to taste • beaten eggs • salt • Black pepper, to taste

re-milled durum wheat semolina (about 500 grams) • warm water (about 300 ml) • active dry yeast (about 8 grams) • Extra-virgin olive oil • Salt • Salted anchovies • Taggiasca olives • Sun-dried tomatoes • Mini mozzarella balls • Arugula

conchiglie pasta (180 grams) • Romanesco broccoli • Pesto: basil, almonds, extra virgin olive oil, Pecorino Romano cheese, red pepper flakes • anchovies in oil • small shallot • garlic clove • Extra virgin olive oil • Pecorino Romano cheese (about 15 grams) • White wine

all-purpose flour (about 450 grams) • dry active yeast (about 12 grams) • water (about 300 ml), divided • brown sugar • salt • ripe tomatoes • Black olives, • Anchovies, • Oregano,

seeded ciabatta roll • Salame Felino (about 80 grams), thinly sliced • anchovy fillets in oil • small bunch arugula • Extra-virgin olive oil, to taste • Freshly ground black pepper, to taste

About 2 cups (300 grams) marinated roasted peppers • About 12 ounces (300 grams) bread • anchovy fillets • Extra virgin olive oil, • Black pepper,

anchovies, cleaned and deboned (250 grams) • Flour, eggs, breadcrumbs • Vegetable oil for frying or extra virgin olive oil • Salt, pepper, parsley, lemon juice

spaghettoni (180 grams) • anchovies • egg yolks • Red pepper flakes • Pecorino Romano cheese, grated (40 grams) • Salt • Black pepper

guitar-style spaghetti (about 160 grams) • squid (about 10 1/2 oz) • Olive oil, • Salt, • Black pepper, • garlic, unpeeled • fresh green onions (about 500 grams) • olive oil • water • Nutmeg, • butter (about 60 grams) • anchovies in oil •

broccoli • cauliflower • puff pastry • Parmesan cheese (about 100 grams) • Anchovy fillet • Olive oil, pepper, salt, poppy seeds, chopped pistachios to taste

linguine • anchovies in oil • parsley • garlic • Extra virgin olive oil, • Ground hot chili pepper • Black pepper, • Salt,

turkey ossobuco cuts • bell peppers (depending on size), different colors • Taggiasca olives, • Extra virgin olive oil, • onion • anchovy fillets in oil • Fresh rosemary, • Black pepper, • Scant 1/2 cup good white wine (about 100 ml) • garlic clove • Bread crumbs

high-quality spaghetti • fresh squid (about 2.2 lbs / 1 kg) • garlic clove • chili pepper • anchovy paste • dry white wine (60 ml) • Zest of 1/2 lemon • fresh parsley

broccoli florets, cleaned (500 g) • short pasta, such as penne or rigatoni (350 g) • sun-dried tomato • garlic • red chili pepper • anchovy fillets in oil • Olive oil, • Salt, • (Optional: a sprinkle of grated cheese)