Table salt

fresh anchovies (250 grams) • Olive oil, • Salt, • Juice of 1 lemon

unsalted butter (100 g) • plus 1 tablespoon granulated sugar (80 g) • unsweetened cocoa powder (20 g)* • plus 2 tablespoons superfine rice flour (140 g)* • chocolate chips (100 g)* • Maldon salt or other flaky sea salt (5 g) • baking powder (3 g)* • vanilla bean seeds • brown sugar (80 g) • Products marked with * must be certified gluten-free. Please check their suitability before using

Fresh salmon • Salt

all-purpose flour (about 280 grams) • bread flour (about 280 grams, 260W) • water (about 450 ml) • fresh yeast (about 4 grams) or 1/4 teaspoon dry yeast (about 1 gram) • extra virgin olive oil • salt (about 10 grams) • extra virgin olive oil • water • salt

coarse salt (about 1 kg) • whole sea bream, about 1 lb (500 g), gutted and with scales on • Olive oil and herbs, as desired

boneless pork loin roast, about 2.2 pounds (1 kg) • mixed fresh herbs (such as rosemary, sage, thyme) • garlic • coarse kosher salt (or more, depending on the size of the meat)

🌰1.1 lbs chestnuts (about 500 grams) • 🌰1.1 lbs coarse salt (about 500 grams)

fine salt (125 grams)

lemons (1 kg) • coarse salt (1.2 kg) • Bay leaves,

fresh shrimp (about 450 grams) • mixed diced vegetables for sautéing (such as onion, carrot, and celery) • brandy • Olive oil, salt, and pepper to taste

organic lemons, coarse sea salt (about 1 cup/250 grams), 5 bay leaves, whole black peppercorns (to taste), 2 chili peppers

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

desalted salt cod (800 grams) • canned peeled tomatoes (400 grams) or 20 cherry tomatoes • large white onion (or 1 3/4 oz of mild green onions, about 50 grams, like those used in onion pie) • celery stalk • green olives (such as Baresane or other mild green olives) • extra virgin olive oil • Salt, to taste • Black pepper, to taste

semolina flour (50 grams) • bread flour (Manitoba or similar) (200 grams) • water (about 160 ml; I use plain bottled water) • fresh yeast (about 10 grams) • boiled potato, mashed (about 75 grams) • sugar • salt (10 grams) • Sea salt flakes, to taste • Fresh rosemary, to taste • diastatic malt powder (2.5 grams; each packet is 5 grams. Use 1% of total flour weight)

chicken breast, sliced • Olive oil, • Vinegar, • About 2 cups seasoned breadcrumbs (about 200 grams) • Parmesan cheese • Salt,

egg lasagna noodles 4 Roman-style artichokes 5 1/3 oz speck, cut into strips (150 grams) 3/4 cup béchamel sauce (200 ml) 3 1/2 oz Parmesan cheese (100 grams) Olive oil, salt, and pepper to taste Fresh mint to taste

oven-ready lasagna noodles (200 grams) • plain tomato sauce (600 grams) • cooked spinach (1 kilogram) • grated cheese (100 grams) • American cheese or processed cheese • ricotta cheese (500 grams), nutmeg, salt to taste • Aluminum foil

conchiglioni pasta shells per person • salt cod, already soaked (500 grams) • extra virgin olive oil (about 150 ml), more or less as needed • As needed, reserved cooking water • bay leaves • lemon • garlic clove • Salt, to taste • For the sauce • crushed tomatoes (500 grams) • garlic clove • pitted black olives (about 150 grams) •

fine semolina flour (165 grams), 2/3 cup bread flour (80 grams), 1/2 cup water (120 ml), salt, 3 tablespoons extra virgin olive oil, 1/2 teaspoon baking soda • tomato purée (200 ml), 1 garlic clove, salt, olive oil, oregano, 1 ball fresh mozzarella (fior di latte), oregano to taste

all-purpose flour (about 430 grams), 1 large egg, 2 egg yolks, 3/4 cup sugar (about 150 grams), 2/3 cup unsalted butter, cold and cubed (about 150 grams), 1 pinch salt, zest of 1 lemon • About 1/2 cup sour cherry preserves (about 130 grams), 1 2/3 cups sheep’s milk ricotta (about 400 grams), 1/2 cup sugar (about 90 grams), ground cinnamon to taste, jarred sour cherries in syrup to taste • Egg white and milk, as needed for brushing, powdered sugar for dusting

For the dough: • bread flour (about 500 grams) • water (about 260 ml) • dry sourdough starter (about 4 grams) • salt (about 12 grams) • For the topping: • Mozzarella cheese • Tomato (seasoned with salt and olive oil)

For the sauce: • large heads of garlic, peeled, germ removed, and thinly sliced • salt-packed anchovies • Red wine for rinsing and soaking the anchovies • extra virgin olive oil (about 600 grams), or a combination of 2 1/4 cups extra virgin olive oil (about 500 grams) and 1/2 cup walnut oil (about 100 grams) • Butter to taste, optional • Options for raw vegetables: • Sliced red or yellow bell peppers • Belgian endive • Radicchio • Savoy cabbage, red or green • Shallots, soaked in a glass with Barbera wine •

linguine (about 400 grams) • walnuts • Breadcrumbs, • garlic clove • fresh red chili pepper • for the green anchovy sauce (this makes a generous amount, so you'll have leftovers—great for crostini or as an appetizer): • Anchovies, as needed (ideally salt-cured and cleaned, but good quality anchovies in oil work too) • garlic clove • Black pepper • Extra-virgin olive oil, • Plenty of fresh parsley

wild asparagus (about 300 g) 5 eggs 1 green onion Salt Pepper Olive oil • Pepper Extra virgin olive oil

spaghetti (about 350 grams) • pesto (about 180 grams), preferably homemade • smoked salmon (about 100 grams) • Extra-virgin olive oil • Salt and black pepper

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

all-purpose flour (about 500 grams) • eggs • boneless salt cod (about 300 grams) • large potato, previously boiled • Cilantro or parsley • Salt, pepper • cherry tomatoes (about 600 grams) • Extra virgin olive oil, salt, garlic • Pitted black olives • Capers, anchovies • Cilantro or parsley

small Romanesco broccoli • garlic • Olive oil and salt • Red pepper flakes • Black pepper • Lemon juice

red lentils (about 300 grams) • fine Himalayan pink salt • extra virgin olive oil

all-purpose flour (about 150 grams), 2/3 cup ice-cold sparkling water (about 150 ml), salt to taste • romaine lettuce, 1 scallion (white part only), green tops of wild scallions to taste, vegetable oil as needed