Unsalted

digestive-style cookies (about 200 grams) • mascarpone cheese (about 250 grams)

for the dough: • all-purpose flour (about 200 grams) • chestnut flour (about 400 grams) • (for the gluten-free version, use 4 cups chestnut flour (about 500 grams) and 2/3 cup corn flour (about 100 grams)) • eggs • vanilla powdered sugar (about 50 grams) • salt • baker’s ammonia (about 4 grams) • unsalted butter (about 75 grams) (or 5 tablespoons vegetable oil (about 70 grams)) • seeds from 1 vanilla bean • grated zest of clementines • dessert wine (about 30 grams; use sweet wine, brandy, or zibibbo) •

all-purpose flour (250 grams) • large eggs (about 120 grams) • cold unsalted butter (125 grams) • sugar (100 grams) • Grated zest of 1/2 orange • salt • baking powder • Filling • sheep's milk ricotta (600 grams) • superfine or vanilla sugar (100 grams) • Grated zest of 1/2 orange • mixed candied fruit (60 grams) •

all-purpose flour (250 grams) • unsalted butter, softened (125 grams) • granulated sugar (125 grams) • large egg • egg yolk • baking powder (4 grams) • Grated zest of 1/2 unwaxed lemon • Seeds from 1/2 Bourbon vanilla bean • fine salt (0.5 grams) • whole milk (500 ml) • granulated sugar (125 grams) • all-purpose flour (36 grams) •

For the crust • all-purpose flour (about 300 grams) • unsweetened cocoa powder (about 25 grams) • cold unsalted butter, diced (about 150 grams) • powdered sugar (about 100 grams) • large egg • salt • dark chocolate, melted, for brushing the crust (about 40 grams) • For the panna cotta • heavy cream (about 500 ml) • sugar (about 60 grams) • mint syrup (about 120 ml) •

For the shortcrust pastry • all-purpose flour (about 500 grams) • sugar (about 200 grams) • large eggs • egg yolk • egg white • baking powder (about 10 grams) • unsalted butter, softened (about 100 grams) • vanilla (or 2 teaspoons vanilla extract) • salt • Zest of 1 lemon • For the filling •

carrots (350 grams) • cake flour (200 grams)

all-purpose flour (about 400 grams) • sugar (about 40 grams) • medium eggs • egg yolk • unsalted butter, melted (about 60 grams) • Sambuca (about 18 ml) • fine salt • vial orange flavoring • Vegetable oil, as needed, for frying (such as sunflower or canola oil) • plus 2 tablespoons honey (about 170 grams)

For the crust: • all-purpose flour (225 grams) • sugar (90 grams) • plain or lemon yogurt (60 grams) • large egg (about 1 tablespoon plus 2 teaspoons, 25 grams) • unsalted butter (75 grams) • baking powder (2 grams) • salt • For the filling: • mascarpone cheese (250 grams) • ricotta cheese (250 grams) • plus 1 tablespoon sugar (115 grams) •

all-purpose flour (250 grams) • sugar (100 grams) • unsalted butter (100 grams) • large egg • egg yolk • Grated lemon zest • vanilla baking powder • ricotta cheese, preferably sheep's milk (600 grams) • powdered sugar (300 grams) • Chocolate chips • Chopped pistachios • Powdered sugar •

milk (500 ml) • sugar (150 g) • potato starch (35 g) • all-purpose flour (35 g) • egg yolks • Zest of at least 3 lemons • vials lemon flavoring • all-purpose flour (500 g) • unsalted butter (200 g) • sugar (200 g) • Zest of 1 orange and 1 lemon • honey •

all-purpose flour (about 350 grams) • unsalted butter (about 150 grams) • sugar (about 200 grams) • eggs • heavy whipping cream (about 200 ml) • baking powder for cakes (about 2 1/2 teaspoons or 16 grams) • apricot jam (or another flavor)

all-purpose flour (300 grams) • softened unsalted butter (180 grams) • plus 1 tablespoon sugar (110 grams) • whole egg and 1 egg yolk • salt • baking powder (8 grams) • Apricot jam, • apples • egg white • powdered sugar (125 grams) • Apricot jam,

all-purpose flour (about 350 grams) • medium eggs (if very large, use 2) • sugar (about 50 grams) • anise liqueur • unsalted butter (about 50 grams), softened • salt • vegetable oil for frying • honey (about 250 grams) for coating • rainbow sprinkles

spelt flour (150 grams) • rice flour (70 grams) • packed dark brown sugar (90 grams) • large egg yolks (about 1.5 ounces or 45 grams) • couple drops orange extract • salt • unsalted butter or margarine (130 grams) • apricot jam or other jam of your choice (250–300 grams)

cannelloni noodles (about 250 grams) • ground veal (about 600 grams) • celery stalk • shallot • spinach leaves, fresh or frozen (about 350 grams) • carrot • dry white wine (about 120 ml) • Salt and black pepper • milk (about 500 grams) • all-purpose flour (about 50 grams) • unsalted butter (about 50 grams) • tomato purée or peeled tomatoes (about 1 liter) •

veal shanks (ossobuco) • carrot • celery stalk • white onion • Parsley • Black pepper • hot chili pepper • Salt • Olive oil • frozen peas (about 160 grams) • beef broth or bouillon (about 500 ml) • All-purpose flour, •

bittersweet chocolate (200 grams) • unsalted butter (180 grams) • sugar (200 grams) • whole almonds (220 grams) • medium eggs • Powdered sugar,

eggs • self-rising flour (150 grams) • pistachio flour (30 grams) • packed light brown sugar (120 grams) • chopped apricots, syrup-packed or fresh (120 grams) • apricot jam (70 grams) • Greek yogurt (100 grams) • unsalted butter (80 grams) • Vanilla extract, to taste

fresh lasagna noodles (250 grams) • butternut squash, peeled and cleaned (800 grams) • Italian sausage (200 grams) • smoked mozzarella (scamorza) cheese (150 grams) • béchamel sauce (250 ml) • grated Parmesan cheese (100 grams) • unsalted butter (50 grams) • all-purpose flour (50 grams) • whole milk (500 ml) • Salt and pepper • Nutmeg

semolina flour (about 125 grams) • low-fat milk (about 500 ml) • egg yolk • unsalted butter (about 50 grams) • grated Parmesan cheese (about 50 grams) • cooked ham • grated Pecorino Romano cheese (about 20 grams) • To taste, black pepper • To taste, salt

thick spaghetti (about 200 g) • unsalted butter (about 50 g) • anchovy fillets • unwaxed lemon • Salt, to taste • Extra-virgin olive oil, to taste

For the pasta: • red lentil flour (about 200 grams) • large eggs • sunflower oil • Water, • Salt and rice flour, • For the sauce: • unsalted butter (about 40 grams) • sage (10-15 leaves) • walnuts • Grated Parmesan cheese

all-purpose flour (300 g) • sugar (150 g) • unsalted butter (150 g) • egg yolks • Grated lemon zest • water (300 g) • sugar (150-200 g) • Juice and grated zest of 1 lemon • whole egg plus 1 egg yolk • potato starch (300 g)

butternut squash (peeled) (about 1 kg) • lasagna noodles (about 500 g) • béchamel sauce (about 500 g) • Italian sausage (about 200 g) • grated Parmesan cheese (about 100 g) • garlic • fresh rosemary • Extra virgin olive oil, • Salt, • milk (about 400 ml) • all-purpose flour (about 40 g) • unsalted butter (about 40 g) •

chocolate cookies (about 230 grams) • unsalted butter, melted (about 125 grams) • dark chocolate, chopped (about 200 grams) • milk (about 160 grams) • heavy cream (about 200 ml) • powdered gelatin (about 8 grams) • milk chocolate, chopped (about 200 grams) • milk (about 160 grams) • heavy cream (about 200 ml) • powdered gelatin (about 8 grams) • white chocolate, chopped (about 200 grams) • milk (about 160 grams) •

heavy whipping cream (250 ml) • plain yogurt (about 250 grams) • powdered sugar (about 90 grams) • espresso coffee (60 ml) • gelatin (about 10 grams) • packed light brown sugar (about 90 grams) • espresso coffee (120 ml) • unsalted butter (about 40 grams) • cornstarch (about 15 grams) • Chocolate sponge cake, as needed (optional) • Chocolate curls, • espresso coffee (125 ml) •

all-purpose flour (about 300 grams) • hazelnuts (about 100 grams) • almonds (about 50 grams) • unsalted butter, at room temperature (about 200 grams) • sugar (about 175 grams) • baking powder • large egg • salt • blueberry or mixed berry jam, or alternatively, chocolate hazelnut spread

spaghetti (200 grams) • unsalted butter (100 grams) • fresh sage leaves • Bottarga powder or shavings • Salt and freshly ground black pepper

lasagna noodles (about 250 grams) • Savoy cabbage (about 300 grams) • precooked cotechino sausage • smoked scamorza cheese (about 200 grams) • low-moisture mozzarella cheese (about 250 grams) • Grated Parmesan cheese, to taste • Extra-virgin olive oil, to taste • Salt, to taste • Crushed red pepper, to taste • milk (about 500 ml) • unsalted butter (about 50 grams) • all-purpose flour (about 40 grams) •