Summertime

pasta (any shape you like) (500 grams) • large zucchini • medium eggplant • red bell pepper • cherry tomatoes • onion • Cubed cheese like feta, to taste (optional) • Extra virgin olive oil, to taste • Salt, to taste • Fresh basil leaves, to taste • Vegetable peeler • saucepans •

lettuce • cherry tomatoes • tuna in olive oil (about 3 oz/80 grams) • ball fresh mozzarella (about 3 1/2 oz/100 grams) • black olives (about 100 grams) • Salt and olive oil • Oregano

To taste, onion • bell peppers (100 g) • eggplant (100 g) • zucchini (100 g) • eggs • Parmesan cheese (70 g) • Extra virgin olive oil, • Salt, to taste

cooked spinach (about 500 grams) • whole milk ricotta (about 300 grams) • grated Parmesan or Grana Padano cheese (about 75 grams) • eggs • all-purpose flour (about 50 grams), plus extra for dusting • Water and salt, • medium eggplants • Extra virgin olive oil, • garlic clove • Salt, • mint leaves • Black pepper, •

peas (about 250 grams) • small onion • garlic clove • basil leaves • Extra-virgin olive oil, • drops of pomegranate vinegar (or apple cider vinegar) • Water, • Salt and pepper, • About 2 1/2 cups short pasta of your choice (about 250 grams; bronze-cut preferred) • sprigs fresh basil • Grated zest of 1 organic lemon, as needed • extra-virgin olive oil •

large bell peppers • onion • eggplants • medium potatoes • celery stalks • very ripe tomatoes • green olives (about 100 grams) • Wild thyme (or dried thyme) • Extra-virgin olive oil • Salt and pepper, to taste

borlotti beans • cherry tomatoes • cucumber • basil leaves • To taste, red onion (preferably Tropea, or any mild red onion) • extra virgin olive oil • To taste, salt • bread (about 50 grams)

pearl barley (about 80 grams) • shaved Parmesan cheese (about 30 grams) • chopped almonds • –15 cherry tomatoes • extra virgin olive oil • balsamic vinegar

eggplant (about 700 grams) • ripe tomatoes (about 150 grams) • buffalo mozzarella (about 100 grams) • fresh basil leaves (about 40 grams) • grated Parmesan cheese (about 15 grams) • pine nuts (about 12 grams) • extra virgin olive oil • garlic clove

bread • Cherry tomatoes, chopped and mixed with salt, olive oil, basil, and garlic • Salt, to taste • Olive oil, to taste • Oregano • Basil pesto

rustic bread • zucchini • yellow and red bell peppers • cherry tomatoes (about 400 grams) • Oil for frying • Salt, black pepper, and oregano, to taste

all-purpose flour (about 250 grams) • powdered sugar (about 100 grams) • cold unsalted butter (about 150 grams) • large egg • Grated zest of 1 lemon • fine salt • semi-pearled farro (about 80 grams) • unsalted butter (about 30 grams) • milk (about 200 grams) • salt • Zest of 1 lemon • ricotta cheese (about 250 grams) •

all-purpose flour (about 200 grams) • sunflower oil (80 ml) • milk (about 60 ml) • granulated sugar (about 120 grams) • eggs • baking powder (about 2 1/2 teaspoons or 16 grams) • vanilla powder (or 1 teaspoon vanilla extract) • canned peach halves • amaretti cookies (about 100 grams) • For the caramel: • granulated sugar (about 150 grams) • plus 1 teaspoon water (50 ml)

red mulberries (about 350 grams) • ice (about 500 grams) • powdered sugar (about 150 grams) • Juice of 1 lemon • whipped cream (about 250 ml, optional)

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

Italian sausages • pork shoulder steaks • beef chuck (about 300 grams) • onions • garlic • carrots • very ripe Picadilly tomatoes (about 1 kg) • paprika • tomato paste • Extra-virgin olive oil, • white wine (about 60 ml)

boiled meat from previously prepared broth • small new potatoes • large cucumbers • firm cherry tomatoes • Oregano, fresh parsley to taste • Salt to taste • Extra virgin olive oil to taste • Lemon zest and juice

linguine (about 300 grams) • zucchini • red Italian frying peppers • sun-dried tomatoes • Extra virgin olive oil, garlic, salt, pepper, parsley

peaches, peeled and pitted (about 850 grams) • sugar (about 100 grams; you can substitute with honey) • Chocolate chips (optional)

watermelon (about 1 kg) • sugar (about 50 grams) • Juice of 2 lemons • water (about 300 ml) • Tools • small saucepan • jar • Immersion blender

watermelon (about 500 grams) • lactose-free milk (about 100 ml) • drops of lemon juice

frozen mulberries, cleaned (about 700 grams) • water (400 ml) • sugar (350 grams) • Juice of 1 lemon

watermelon (about 320 grams) • peaches (about 320 grams) • sugar (about 150 grams) • water (about 150 grams)

peaches (about 3) plus 1 extra for garnish • amaretti cookies (about 15) plus more for garnish • sweetened plain yogurt (about 450 grams) • sweetened condensed milk (about 170 grams)

crostini • feta cheese (about 7 oz or 200 grams) • Water, • Extra virgin olive oil • fresh rosemary • large yellow peaches • Butter, • brown sugar

black mulberries • Juice of 1/2 lemon • sugar Water as needed • plant-based heavy cream • cornstarch • sugar • coconut flour • vanilla bean extract • Milk

watermelon flesh (about 450 grams) • apple cider vinegar (60–75 ml) • honey (30 ml) • Fresh mint • salt (2.5 grams) • Hot chili pepper • Extra virgin olive oil

ladyfingers (about 150 g) • peach Greek yogurt • small peach • Alchermes liqueur (about 40 g) • water (about 30 g) • ricotta cheese (about 250 g) • sugar (about 60 g)

gluten-free flour blend (such as Schär Mix B) (about 250 grams) • water (about 240 grams) • fresh yeast (about 8 grams) • wildflower honey (about 5 grams) • fine salt (about 2 grams) • peaches • Brown sugar, • Fresh rosemary,

heavy cream (250 ml) • whole milk (250 ml) • sugar (60 grams) • vanilla extract • powdered gelatin (about 6 grams) • For the peach topping • peaches • Juice of 1/2 lemon • sugar