Starter

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 •

Mazara red shrimp, flash-frozen if eaten raw • burrata cheese • rustic Italian bread • cherry or grape tomatoes (about 300 grams) • Arugula, • Basil, • garlic clove • Extra virgin olive oil, • Black pepper, • Chopped pistachios,

red shrimp (make sure they are very fresh) • burrata cheese • mixed watercress (or substitute with fresh salad greens or edible flowers) • sweet pink grapefruit • orange • extra virgin olive oil (50 ml) • Salt • Pink peppercorns, freshly ground

parboiled rice (335 grams) • frozen spinach (135 grams) • onion • cooked ham (70 grams) • soft cheese (120 grams) • eggs • Breadcrumbs

large frozen octopus • shrimp • celery stalk • carrot • leek • white vinegar (30 ml) • carrot • fennel bulbs • celery hearts • radishes • avocado • green apple •

ground meat (500 g) • grated Parmesan cheese (50 g) • breadcrumbs (25 g) • large egg • Salt and pepper, to taste • tomato puree • fresh spinach • cooked ham (150 g) • sliced cheese, such as provolone or smoked mozzarella (150 g) • Extra-virgin olive oil,

orecchiette (250 g) • cooked chickpeas (150 g) • sun-dried tomatoes in oil, drained • tahini sauce • Extra-virgin olive oil, • About 1/4 cup hot water (half an espresso cup) • Sliced or chopped blanched almonds, • Turmeric, • Paprika, • Salt and pepper,

plus 1 tablespoon water (250 grams) • all-purpose flour (500 grams) • active dry yeast (10 grams) • extra virgin olive oil (60 grams) • salt (15 grams) • sugar (12 grams) • tomato puree (350 grams) • whole milk mozzarella or pizza mozzarella, diced (250 grams) • olive oil • oregano

rustic bread • tomato • To taste, garlic • To taste, olive oil • To taste, salt • For green: a few leaves of arugula, basil, lettuce • For white: Belgian endive and soybean sprouts • For purple: radicchio, red onion • For yellow: corn • For red: tomatoes • For beige: the color of toasted semolina bread

cooked polenta (about 500 grams) • bresaola (about 50 grams) • ricotta cheese (about 100 grams) • Chives, to taste • Oregano, to taste • walnut halves • olive oil • Salt, to taste • Black pepper, to taste

ground chicken (300 g) • cream cheese (100 g) • egg • grated Parmesan cheese (30 g) • lemon • breadcrumbs (60 g) • small bunch fresh parsley • cooked ham (50 g) • salt • Breadcrumbs, as needed, for coating

Carnaroli rice (about 400 grams) • water (1 liter) • taleggio cheese, cubed (about 150 grams) • cooked ham, cut into strips • large eggs, at room temperature • saffron • grated Parmesan cheese (about 50 grams) • butter (about 20 grams) • Salt and pepper, to taste • All-purpose flour, • Breadcrumbs,

chicken wings (about 1 kg) • (12 fl oz/355 ml) beer • Soy sauce, to taste • turmeric • whole onion • garlic • rosemary

crescenza cheese (135 grams) • Sausage, • Salt • Black pepper • baguette

phyllo dough • feta cheese (about 200 grams) • large leek • little milk • egg • Salt and pepper, to taste • Olive oil, • Assorted seeds for garnish (optional)

millet (about 200 grams) • water (about 480 ml) • Mint • Thyme • Rosemary • Oil • Salt • Potato flakes (optional)

new potato (about 250 grams) • onion (about 40 grams) • ham (about 20 grams) • milk (50 ml) • grated Parmesan cheese • Salt and pepper • Shredded cheese (for filling), • Japanese panko breadcrumbs (about 40 grams) • olive oil • beaten egg • all-purpose flour

sourdough starter discard (150 grams) • plant-based milk or lactose-free milk (200 ml) • brown sugar (125 grams) • honey • all-purpose flour (about 400 grams) • salt • chocolate chips • dark chocolate • For decoration: • chocolate sprinkles • granulated sugar

refreshed and doubled sourdough starter (made from 60 grams starter + 60 grams flour + 30 grams water) • water (200 grams) • egg • demerara cane sugar (70–100 grams) • bread flour (about 500 grams, 11–12g protein) • salt (5 grams) • vanilla powder • margarine (about 80 grams, 50–60% fat)

flour (100 grams) • water (50 grams) • honey

bread flour (about 400 grams) • all-purpose flour (about 200 grams) • sourdough starter (about 200 grams) • water (about 400 grams) • milk (about 120 ml) • honey • salt (about 15 grams)

white asparagus spears (or your preferred variety) • large eggs • vinegar • mayonnaise • Fine salt, to taste • Black pepper, to taste • Dried chives, to taste • saucepans • cutting board with a straight-edged knife • electric blender • piping bag • serving platter •

all-purpose flour (about 500 grams) • water (about 370 grams) • fresh active dry yeast (about 8 grams) or 1 teaspoon instant dry yeast (about 3 grams) • salt (about 9 grams) • semolina flour

all-purpose flour (about 500 grams; use half all-purpose and half bread flour, with a protein content of 13–14%) • active sourdough starter (about 150 grams, refreshed and strong; or 2 1/2 teaspoons fresh yeast (about 8 grams)) • water (about 240 grams) • sugar (about 90 grams) • egg yolk • unsalted butter, softened (about 15 grams) • salt (about 9 grams) • malt powder or honey (about 2 grams) • For the flavor emulsion: • Zest of 1 orange, finely grated • honey (about 15 grams) • vanilla bean (or 1 packet vanilla sugar) •

boiled chicken thighs • boiled carrot • boiled potatoes • egg • cream cheese (such as robiola or similar) • Breadcrumbs, • Vegetable oil (such as sunflower oil),

sourdough starter (150 grams) • honey • all-purpose flour (150 grams) • semolina flour (150 grams) • water (200 ml) • salt • extra virgin olive oil (20 grams)

Baccalà mantecato, • instant polenta (about 250 grams) • water (500 ml) • Salt, to taste • Black pepper, to taste • Fresh parsley leaves, to taste • Olive oil, to taste

Arborio or Vialone Nano rice (about 500 grams) • saffron • olive oil (about 30 grams) • water (about 1.2 liters) • aged provolone or caciocavallo cheese, grated (about 100 grams) • For the meat ragù filling: • ground pork (about 100 grams) • tomato purée (about 200 ml) • peas (about 90 grams) • aged provolone or caciocavallo cheese, diced (about 50 grams) • red wine (about 15 ml) • To taste: 1/2 onion, salt, pepper •

eggplant • potatoes • lactose-free ricotta • egg • mild melting cheese (such as provolone or mozzarella) • Spices to taste • Breadcrumbs • parsley • Oil

vegetable broth (1 liter) • parboiled rice (200 grams) • chicken breast (about 350 grams) • All-purpose flour, • Curry powder, • Olive oil, • Salt, • Black pepper, • heavy cream (125 ml) • sage leaves • All-purpose flour, • Water, •