Tin

🍅10 ounces penne rigate (about 280 grams) • 🍅1 eggplant • 🍅1 zucchini • 🍅2 cups canned peeled tomatoes or tomato purée (about 500 grams) • 🍅7 ounces fresh mozzarella (preferably buffalo mozzarella, about 200 grams) • 🍅1 garlic • 🍅1 onion • 🍅Salt, to taste • 🍅Extra-virgin olive oil, to taste • 🍅Garlic powder, to taste • 🍅Grated Parmesan cheese, to taste • 🍅Fresh basil, to taste

cooked borlotti beans or canned borlotti beans • feta cheese • ripe tomatoes • celery, preferably plenty of light green • iceberg lettuce, just a little • sweet onion or red onion (such as Tropea) • pitted Taggiasca olives in oil • salt, olive oil, and good-quality vinegar

For the shortcrust pastry • all-purpose flour (about 330 grams) • vegetable oil (about 100 grams) • eggs • sugar (about 130 grams) • baking powder • salt • vanilla extract • For the pastry cream • milk (about 250 ml) • large egg • all-purpose flour (about 20 grams) •

mixed cherry tomatoes (about 150 grams) • anchovy • rinsed capers • Garlic • Green onion • extra virgin olive oil • canned tuna (about 60 grams) • Salt • Parsley • black olives • tomato pulp

canned chickpeas, drained (about 240 grams) • tomatoes (about 130 grams) • small fennel bulbs, cleaned • Parmesan cheese (about 60 grams) • pitted green olives • fresh basil leaves • Extra-virgin olive oil, • Salt • dried oregano • Mixing • Cutting board • Knife

soy whipping cream (about 250 grams) • coconut yogurt (about 5 ounces or 150 grams) • canned mango in syrup • The juice from the canned mango • digestive cookies • powdered gelatin (about 5 to 6 grams)

all-purpose flour (375 grams) • plain whole milk yogurt (125 grams; you can also use soy or low-fat yogurt) • sunflower oil (125 grams) • grated pecorino cheese (125 grams) • eggs • diced cooked ham (100 grams; or sliced) • mortadella (50 grams) • salami (50 grams) • ball low-moisture mozzarella cheese • asiago or smoked mozzarella cheese (50 grams) • mix of fresh herbs (such as sage, rosemary, thyme, chives) • salt (adjust to taste, especially if your deli meats are salty)

black rice spaghetti (about 60 grams) • salmon packed in water • asparagus • small shallot • Extra virgin olive oil,

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)

eggs • all-purpose flour (about 350–400 grams) • semolina flour (about 50 grams) • salt • ground meat (can be mixed) (about 500 grams) • sausages • beef tendons • crushed tomatoes or whole peeled tomatoes (about 800 ml) • onion • celery stalk • carrot • wine •

For the broth • carrots • medium sweet onion • celery stalks • garlic clove • fresh rosemary, chopped • lard • drizzle of olive oil • Red pepper flakes, to taste • Salt, to taste • fresh prosciutto tortellini (500 g) • canned chickpeas, drained (500 g) •

stale rustic bread • To taste: canestrino tomatoes, red and yellow cherry tomatoes • red onion • cucumbers • generous bunch of basil • –4 sprigs fresh oregano • canned tuna in oil, drained (about 250 grams) • To taste: salt, pepper, red pepper flakes • To taste: extra virgin olive oil • white wine vinegar (about 120 ml)

pasta (about 1 1/4 cups, short pasta shape) • olives (about 1/3 cup) • smoked canned salmon • capers • Extra virgin olive oil, • Juice of half a lemon

dried cannellini beans (about 300 grams; or substitute 1 can of cooked beans) • mixed pasta shapes (about 250 grams) • garlic clove • double-concentrated tomato paste • ripe tomato • celery stalk • Fresh basil, to taste • Extra-virgin olive oil, • Salt,

canned chickpeas (200 grams) • small leek • celery stalk • carrot • Extra-virgin olive oil, • water (about 480 ml) • dried tomato powder • Vegetable peeler • Saucepan • Clay pot (optional) • Plate • Spoon

bell peppers, one yellow and one red • small stale bread roll • tuna, 3 oz each (80 grams each) • egg • Grated cheese, as desired • cherry tomatoes • capers • Pitted olives, to taste • garlic clove • Fresh chopped parsley • Salt, to taste • Breadcrumbs, •

canned beef (like Simmenthal) • Puntarelle (Italian chicory, or substitute with endive or dandelion greens) • Fennel • Carrot • Black olives • small tomato • Extra virgin olive oil • Apple cider vinegar • Salt

yellow bell peppers (you can use other colors if you prefer) • tagliatelle (about 150 grams) • prepared meat sauce (about 250 ml) • mozzarella cheese ball • mortadella, diced (about 100 grams)

canned pineapple rings, drained • ladyfingers • sweetened heavy whipping cream (such as Hopla) • mascarpone cheese • pineapple yogurt • sheet gelatin • (about 1.5 oz/45 ml) limoncello • candied cherries

basmati rice (I used basmati, but you can use any rice you prefer) • dried cranberries • asparagus spears, whole stalks • extra virgin olive oil • small shallot • salt • vegetable broth (1 liter) • butter • little Parmesan cheese

chopped mixed fresh herbs • canned chickpeas (about 100 grams) • water (about 500 ml) for soaking chickpeas • pioppini mushrooms (about 200 grams) • olive oil • water (about 500 ml) for cooking chickpeas • Salt, to taste

canned peeled tomatoes (400 g) • day-old Tuscan bread (200 g) • vegetable broth (1 L) • Olive oil, • garlic cloves • Salt, • Black pepper, • fresh basil • cherry tomatoes (200 g) • tomato paste (20 g) • long slices white sandwich bread • vegetable oil (100 ml) •

About 10 1/2 oz day-old bread (I used spelt bread) • canned crushed tomatoes (about 800 grams) • vegetable broth (about 1 liter) • large red onion • To taste, garlic • To taste, salt • To taste, extra virgin olive oil • To taste, black pepper • To taste, fresh basil • To taste, oregano • To taste, Pecorino cheese (optional)

pork guanciale (1 slice, about 1/2 inch thick) • dry white wine (60 ml) • fresh hot chili pepper • Pecorino Romano cheese (100 grams) • canned peeled tomatoes (400 grams) • garlic clove • Extra virgin olive oil, • Black pepper, • Salt,

pasta (about 200 g) • peas (about 150 g) • canned tuna, drained (about 120 g) • white wine (40 ml) • ground cinnamon • extra virgin olive oil • Salt, to taste

finely ground durum wheat semolina flour (about 400 grams) • water (about 380 ml) • sugar • salt (about 8 grams) • olive oil • active dry yeast (about 12 grams) • Oregano, to taste • Extra virgin olive oil, • xxxxxxxxxxxxxxxxxxxxxxxxx • onions • Vegetable oil, for frying • Flour, •

FOR THE TROUT: • large trout (about 1 3/4 lbs or 800 grams) • prosciutto (or speck, lardo, or pancetta) • Salt, pepper, wild thyme (or other herbs you like), garlic powder (or fresh minced garlic) • Rosemary and sage • FOR THE BAKED EGGPLANT: • eggplants (any kind), or you can use zucchini, fennel, or bell peppers • Salt, pepper, and paprika (optional) • Grated Parmesan cheese (or any hard aged cheese you can grate or shave into small pieces) • for the cabbage slaw • green or red cabbage (or substitute with iceberg lettuce, napa cabbage, or other crisp lettuce) • apple (we used a yellow apple, but any sweet, firm apple works) •

large zucchini • canned tuna (about 400 grams) • Breadcrumbs, • Parmesan cheese • a garlic clove • Mint, • Salt, • Olive oil,

Salad tomatoes • Cucumbers • Lettuce • Canned tuna in olive oil • Oregano • Extra virgin olive oil • Salt, to taste • Chili pepper, to taste

canned coconut milk (200 ml) • milk (200 ml) • unflavored gelatin