Using wheat

ripe avocado • sun-dried tomatoes • Extra virgin olive oil • whole wheat penne (about 130 grams) • Whole black peppercorns

For the piadina: 2 1/2 cups whole wheat flour (about 300 grams) • all-purpose flour (about 200 grams) • extra virgin olive oil • baking soda • water (about 270 grams) • For the filling: 1 avocado • cream cheese (about 200 grams) • red cherry tomatoes • yellow cherry tomatoes • Juice of 1/2 lemon • sprigs fresh parsley • Salt and pepper •

whole wheat spaghetti (250 g) • small to medium zucchini • sun-dried tomatoes (not packed in oil) • finely chopped celery, carrot, and onion mix • dried thyme • extra virgin olive oil • Black pepper • Salt • robiola cheese (50–80 g)

ground duck (500 grams) • carrots • onion • celery stalk • dry white wine (240 ml) • vegetable broth (1 liter) • bay leaves • Chopped fresh rosemary, basil, sage, and oregano, to taste • juniper berries • Fine salt, to taste • Black pepper, to taste • whole wheat spaghetti (500 grams) •

whole wheat penne (280 grams) • heavy cream (1 container) • sliced mushrooms, drained • grated Parmesan cheese (50 grams) • Parmesan cheese shavings, to taste • Salt

spaghetto alla chitarra (about 400 grams) durum wheat semolina pasta • grape tomatoes (about 250 grams) • swordfish, about 10.5 oz (300 grams) • oil-packed anchovies (or anchovy fillets) • chili pepper • garlic clove • Black pepper, to taste • Extra virgin olive oil, to taste • toasted walnut halves (or pine nuts) • fennel seeds • For the broccoli sauce: • broccoli •

whole wheat penne pasta (about 70 grams) • Florets from half a head of Romanesco broccoli (use more or less as you prefer) • canned chickpeas, drained and rinsed (optional) • drops of chili oil or, alternatively, chili powder to taste • Extra virgin olive oil, to taste • Parmesan cheese, to taste

whole wheat fettuccine (400 grams) • small bunch fresh parsley • garlic • Extra virgin olive oil, • Red pepper flakes, • Mullet bottarga, • Salt,

cleaned squid (about 350 grams) • cleaned anchovies (about 350 grams) • cleaned shrimp (about 350 grams) • Whole wheat flour, • Sunflower oil, • Salt, • Lemon,

fine durum wheat semolina flour (about 500 grams) • lard or 1 cup unsalted butter (about 175 grams lard or 250 grams butter) • powdered sugar (about 170 grams) • large egg • egg white • Zest of 1 orange • fresh ricotta cheese (about 250 grams) • packed light brown sugar (about 230 grams) • Vanilla to taste • pastry cream (about 130 grams) • cooked wheat berries (about 310 grams) • salt (about 3 grams) •

whole wheat linguine (70 g) • fresh clams (40 g) • squid (40 g) • tiger prawns • grape or cherry tomatoes • Shallot • Garlic • rinsed capers (1 teaspoon) • Extra virgin olive oil • Parsley, basil, and red pepper flakes • Anchovy extract (colatura di alici) • Organic lemon zest

linguine (about 300 grams) made from durum wheat semolina • shelled clams (about 200 grams) • ripe plum tomatoes • Tuna bottarga • Pink peppercorns • White wine • Garlic • Olive oil

flour (about 350 grams) • sugar (about 100 grams)

whole wheat fettuccine (480 grams) • frozen scampi (500 grams) • fresh cherry tomatoes (about 50 grams) • small bunch fresh parsley • cognac • garlic clove • Extra virgin olive oil, • Mullet bottarga, • Ground ginger, • Black pepper, • Salt,

whole wheat fusilli (250 g) • frozen artichoke heart halves • frozen peas (150 g) • grated pecorino cheese (30 g) plus more for sprinkling • Chopped celery, carrot, and onion, to taste • Sweet paprika, to taste • Extra-virgin olive oil, salt, and pepper, to taste

salt (10 grams) • water (320 ml) • fresh baker's yeast (5 grams) • durum wheat flour (500 grams) • extra virgin olive oil (20 grams) • sugar (5 grams)

whole wheat flour (about 300 grams) • semolina flour (about 100 grams) • sourdough starter (about 100 grams) • water (about 250 grams) • honey • salt

🍕2 1/2 cups whole wheat flour (about 300 grams) • 🍕1 2/3 cups all-purpose flour (about 200 grams) • 🍕1/2 ounce fresh yeast (about 15 grams) • 🍕1 1/8 cups water (about 280 ml) • 🍕2 tablespoons oil (about 30 ml) • 🍕Salt, to taste • 🍕A pinch of sugar

whole wheat flour (about 100 grams) • carrots • bell pepper • onion • curry powder • granulated sugar • Grated cheese

whole wheat flour (200 grams) • sugar (130 grams) • apples • walnuts • raisins • Cinnamon • eggs • baking powder • Juice of half a lemon

type 2 (semi-whole wheat) flour (about 330 grams) • wheat bran (about 30 grams) • buckwheat couscous (about 30 grams) • baking soda (about 9 grams) • salt (about 4 grams) • milk (about 200 ml) • plain unsweetened yogurt (about 280 grams) • sunflower seeds • rolled oats • sesame seeds • poppy seeds

dried macaroni (made from durum wheat semolina) • Tuscan kale (cavolo nero) • small potato • shallot • garlic • Black pepper, to taste • Pecorino cheese, to taste • Extra-virgin olive oil, to taste

whole wheat flour (about 300 grams) • potato starch (about 100 grams) • wheat germ (about 10 grams) • brown sugar (about 130 grams) • baking powder (about 8 grams) • large egg • extra virgin olive oil (about 80 ml) • milk (about 50 ml) • whole wheat flour (about 100 grams) • unsweetened cocoa powder (about 15 grams) • brown sugar (about 50 grams) • chopped hazelnuts (about 40 grams) •

whole wheat flour (150 g) • all-purpose flour (135 g) • rye flour (40 g) • spelt bran (20 g) • wheat germ (25 g) • bulgur (20 g) • baking soda (9 g) • salt • pumpkin seeds (30 g) • sunflower seeds (30 g) • flaxseed meal • milk (175 ml) •

whole wheat semolina flour with wheat germ (about 400 grams) • all-purpose flour (about 100 grams) • room temperature water (about 350 ml) • refreshed homemade sourdough starter (about 150 grams) • fine salt • hazelnuts (about 80 grams) • natural organic golden raisins (about 80 grams)

day-old bread (I used a mix of whole wheat and white) (150 grams) • milk (I used lactose-free) (200 ml) • cured meats (I used dry sausage) (100 grams) • provolone or your favorite cheese (100 grams) • egg • Olive oil and salt, to taste

For the maccheroncini • re-milled durum wheat semolina (about 340 grams) • water (about 170 ml), at room temperature • Salt • For the pesto: • trimmed green beans (about 250 grams) • Parmesan cheese, cut into pieces (about 50 grams) • walnuts (about 30 grams) • extra virgin olive oil (about 60 grams) • Fresh mint and salt, to taste • Grated lemon zest, to taste

all-purpose flour (about 200 grams) • bread flour (about 100 grams, or use more all-purpose flour) • re-milled durum wheat semolina (about 200 grams) • whole potatoes (about 150 grams) • water, room temperature (300 ml) • salt (15 grams) • dry yeast (4 grams), or 2 teaspoons fresh yeast (10 grams) • extra virgin olive oil • cherry tomatoes (about 500 grams) • black olives • Extra virgin olive oil, • Dried oregano, •

whole wheat spaghetti (400 grams) • large eggs (3 yolks, 1 whole egg) • grated Pecorino Romano or Parmesan cheese • guanciale or pancetta (100 grams) • Salt • Black pepper

whole wheat bread • cooked chickpeas (about 200 grams) • tahini (or sesame seeds) • sun-dried tomatoes • Extra virgin olive oil