Tomatoes pulp

trombetta squash (500 grams) • yellow or red potatoes (300 grams) • tomato pulp (250 grams) • garlic clove • extra virgin olive oil • diced pancetta (optional) (100 grams) • Salt, to taste • grated Parmesan cheese

day-old bread • tomato pulp • garlic • Olive oil, • Salt, • Black pepper, • medium cuttlefish • vegetable broth • fresh basil leaves

semolina flour (about 300 grams) • all-purpose flour (about 250 grams) • water (about 300 grams) • fresh yeast (about 5 grams) • sugar or honey • extra virgin olive oil • fine salt (about 10 grams) • For the filling • mozzarella cheese (about 400 grams) • chopped tomatoes or tomato pulp (about 500 grams) • Grated Parmesan cheese • Salt and pepper •

eggplants • gramigna pasta (about 200 grams) • tomato pulp (about 300 grams) • fresh mozzarella (about 100 grams) • black olives (about 50 grams) • Extra-virgin olive oil, • Oregano, • Salt, • Pepper, • Basil, • garlic clove

chicken breast slices • tomato pulp • Taggiasca olives (you can also use black olives) • pickled capers • Parsley, to taste • garlic • Olive oil, to taste • anchovy fillet in oil (optional, but adds good flavor) • Semolina flour, for dusting • small piece of fresh chili pepper (if desired) • Salt, to taste

flour (about 4 cups) • salt (about 2 to 2 1/2 teaspoons) • honey • extra virgin olive oil (about 1 1/2 tablespoons) • water or milk (about 2/3 cup) • eggs • Fresh or dry active yeast (enough for 500 grams/4 cups of flour) • peanut oil (about 8 1/2 cups) for frying the panzerotti • (For the filling:) • Tomato pulp, well drained, • balls of mozzarella, well drained • Anchovies in oil, well drained,

eggs • all-purpose flour or semolina flour (about 400 grams) • extra virgin olive oil • water • boiled potatoes (about 250 grams) • soaked salted cod (about 350 grams) • Fresh parsley, to taste • Extra virgin olive oil, to taste • Salt • Pepper • crabs (about 1/2 kg) • tomato pulp (about 400 grams) •

small white onion • white wine (50 ml) • Extra virgin olive oil, • small bunch fresh parsley • cleaned clams (400 g) • heaping tablespoons squid ink • Chopped pistachios, • Salt, • Black pepper, • thick spaghetti (200 g) • cherry tomatoes, chopped, or tomato pulp

tomato pulp (about 30 grams) • garlic powder • ricotta cheese (about 15 grams) • roasted eggplant pulp (whole eggplants baked for 40 minutes, then blended; about 30 grams) • whole wheat penne (about 60 grams) • water (70 ml) • Salt and pepper

water at room temperature • salt • granulated sugar • medium-strength flour (about 500 grams) • dry yeast / 1 tablespoon fresh yeast • extra virgin olive oil • For the topping • tomato pulp • Buffalo Mozzarella • Parmesan cheese • Fresh basil to taste • Extra virgin olive oil •

beef chuck or brisket (or shoulder) • beef broth (make more as needed) • to taste black pepper • to taste flour • celery, 1 carrot, 1 onion, rosemary, and 1 clove garlic with the germ removed, chopped for the sauté • to taste rosemary and bay • clove • good Chianti wine • to taste extra virgin olive oil • medium-sized potatoes • steamed red beans • cherry tomato pulp •

kale • red lentils • egg • grated Parmesan cheese • bay leaf • Breadcrumbs, salt, extra virgin olive oil, and pepper to taste • tomato pulp • red chili pepper • shallot • Extra virgin olive oil, salt, and pepper to taste • goat Greek yogurt • organic lime •