Vanilla beans

all-purpose flour (400 grams) • eggs • dry white wine (about 60 ml) • olive oil (about 60 ml) • sugar • vanilla sugar – or – 3 to 4 cardamom pods, seeds only • Lemon and/or orange zest • dried chickpeas (200 grams) or 2 cups cooked chickpeas • dark chocolate, your choice (100 grams) • cooked grape must (mosto cotto) • toasted almonds – or – 1/3 cup toasted hazelnuts (50 grams) • Lemon and/or orange zest

all-purpose flour (about 230 grams) • unsweetened cocoa powder (about 30 grams) • sugar (about 130 grams) • vegetable oil (about 80 ml) • organic orange juice + grated zest (about 110 ml) • chickpea cooking water (about 140 ml) • vanilla powder • baking powder • salt • Orange marmalade 🍊 for topping, • \ 8-9 inch cake pan

For the Crust • pitted dates (about 220 grams) • almonds (about 120 grams) • pecans (about 120 grams) • salt • For the Vegan Coffee Panna Cotta • cashews, soaked (about 130 grams) • soy or coconut milk (about 150 grams) • agave syrup (about 60 grams) • vanilla bean • brewed coffee (about 40 grams) • salt •

mussels (500 g) • clams (500 g) • sea urchin roe (20 g) • Gragnano linguine (360 g) • cherry tomatoes (50 g) • xanthan gum (1 g) • garlic cloves • dry white wine (about 120 ml) • Extra virgin olive oil, • vanilla bean • wild asparagus (70 g) • breadcrumbs (150 g) •

all-purpose flour (about 40 grams) • sugar (about 25 grams) • egg whites (about 40 grams) • egg yolk • rice oil (about 2 grams) • vanilla bean or 1/8 teaspoon vanilla paste

all-purpose flour (about 150 grams) • potato starch (about 50 grams) • plain or vanilla yogurt at room temperature (about 230 grams) • eggs at room temperature • sugar (about 150 grams) • melted butter, cooled (about 80 grams) • vanilla bean or vanilla extract • Zest of 1 organic lemon • baking powder • salt

Ingredients for the cream: • milk (250 ml) • large egg yolks (about 50 grams) • cornstarch (12 grams) • granulated sugar (75 grams) • vanilla bean • Ingredients for the dough: • water (100 ml) • rice flour (75 grams) • potato starch (15 grams) • butter (40 grams) • medium eggs •

milk (1 liter) • sugar • vanilla bean • powdered unflavored gelatin (about 12 grams) • vanilla yogurt (about 500 grams)

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

all-purpose flour (about 400 grams) • whole egg and 1 egg yolk • sugar (about 150 grams) • unsalted butter (about 200 grams) • baking powder for desserts (about 2 teaspoons/8 grams) • salt • Grated zest of 1 unwaxed lemon • whole milk (500 ml) • egg yolks • sugar (about 150 grams) • all-purpose flour (about 60 grams) • vanilla bean •

ricotta cheese (about 500 grams) • eggs • almond flour (about 170 grams) • sugar (about 260 grams) • Grated zest of 1 organic lemon • vanilla powder or seeds from 1 vanilla bean • Powdered sugar, as needed, for dusting

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) • 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) •

heavy cream (500 ml) • granulated sugar (80 g) • vanilla bean (or 1 packet vanilla sugar) • unflavored gelatin • ripe mango • unflavored gelatin • powdered sugar • Juice of 1/2 lime

unsalted butter, softened (150 g) • granulated sugar (160 g) • salt • Seeds from 1/2 vanilla bean or 1 teaspoon pure vanilla extract • large eggs • self-rising flour (175 g) • almond flour (75 g) • dried apricots, chopped (100 g) • unsalted butter (40 g) • light brown sugar (50 g) • acacia honey (or golden syrup) • sliced almonds (50 g)

For the Tiramisù • mascarpone (250 grams) • heavy cream (250 grams) • powdered sugar (75 grams) • eggs • To taste, vanilla • gelatin (10 grams) • As needed, gluten-free chocolate sponge cake (see recipe link in description) • For the gluten-free shortbread • gluten-free flour blend for bread and pastries (300 grams) • brown sugar (80 grams) • large egg •

milk (200 ml) • egg yolks • sugar • flour • Seeds from 1 vanilla bean • amaretti cookies (100 g) • Hazelnut spread,

milk (230 g) • large egg yolks, pasteurized if possible (about 75 g) • sugar (140 g) • cornstarch (20 g) • vanilla bean • salt • mascarpone (400 g) • heavy cream (200 g) • strong brewed coffee, cooled (300 ml) • Pavesini cookies • Unsweetened cocoa powder, • Chocolate chips, as needed (optional)

milk (200 g) • unsalted butter (25 g) • egg • sugar (50 g) • vanilla extract • sweet rice flour (glutinous rice flour) (130 g) • tapioca starch (15 g) • vanilla bean seeds (1.5 g) • unsalted butter (for greasing the molds)

all-purpose flour (about 500 grams; use half all-purpose and half bread flour, with a protein content of 13–14%) • active sourdough starter (about 150 grams, refreshed and strong; or 2 1/2 teaspoons fresh yeast (about 8 grams)) • water (about 240 grams) • sugar (about 90 grams) • egg yolk • unsalted butter, softened (about 15 grams) • salt (about 9 grams) • malt powder or honey (about 2 grams) • For the flavor emulsion: • Zest of 1 orange, finely grated • honey (about 15 grams) • vanilla bean (or 1 packet vanilla sugar) •

grated dark chocolate (170 grams) • almond flour (85 grams) • hazelnut flour (85 grams) • powdered sugar (170 grams) • potato starch (25 grams) • unsweetened cocoa powder (15 grams) • large egg whites (about 150 grams) • large egg yolks (about 85 grams) • baking powder (4 grams) • vanilla bean or vanilla extract • salt • frozen pastiera disk, 1 1/4 inches thick (3 cm), for the filling, plus a 1/4-inch (0.5 cm) ring of pastiera for decoration

all-purpose flour (250 grams) • softened butter (25 grams) • sugar (30 grams) • egg • Marsala wine or white wine (50 grams) • unsweetened cocoa powder (7 grams) • salt (3 grams) • vegetable oil (about 500 ml, for frying) • Grated orange or lemon zest • sheep’s milk ricotta (750 grams) • granulated sugar (250 grams) • vanilla bean or 1 packet vanilla powder •

gluten-free all-purpose flour (about 500 grams) • plus 2 tablespoons sugar (about 230 grams) • cold butter, cut into pieces (about 200 grams) • baking powder • Grated zest of 1 orange • Grated zest of 1 lemon • eggs • Vanilla extract or vanilla powder • salt • egg yolks • cornstarch (about 45 grams) • sugar (about 140 grams) •

panettone (750 g) • unsalted butter (125 g) • brown sugar • vanilla bean • heavy cream (300 ml) • whole milk (300 ml) • large eggs • granulated sugar (100 g) • dark chocolate (70%) (60 g) • orange marmalade (60 g)

unsalted butter, at room temperature • vanilla bean • Maldon salt • powdered sugar • large egg yolks (120 g) • dark chocolate, melted (at 95°F/35°C) • large egg whites (180 g) • plus 2 tablespoons (180 g) granulated sugar • all-purpose flour • apricot purée • vanilla bean • agar agar •

egg yolks (about 5 yolks) (100 grams) • sugar (140 grams) • cornstarch (30 grams) • rice starch (20 grams) • milk (350 ml) • heavy cream (150 ml) • vanilla bean • lemon peel (untreated) • butter (30 grams) • rice flour (150 grams) • potato starch or cornstarch (100 grams) • sugar (80 grams) •

strong bread flour (at least W 350) (700 grams) • water (95 grams) • fresh baker’s yeast, divided (6 grams) • plus 2 tablespoons sugar (180 grams) • egg yolks, at room temperature (70 grams) • whole eggs, at room temperature (270 grams) • butter, plus more for finishing (about 150 grams, remove from fridge at least 12 hours ahead) • salt (11 grams) • raisins, previously soaked (see final note) (350 grams) • honey (50 grams) • oranges (zest only) • lemon (zest only) •

eggs (about 125 grams) • egg yolks (about 100 grams) • plus 2 tablespoons granulated sugar (230 grams) • salt (2 grams) • vanilla seeds or 1/2 vanilla bean (2 grams) • Zest of 1 lemon • finely ground cornmeal (about 80 grams) • almond flour (about 140 grams) • all-purpose flour (about 90 grams) • baking powder (8 grams) • unsalted butter (250 grams) • pine nuts (about 50 grams) •

unsalted butter (170 g) • packed dark brown sugar (muscovado) (200 g) • granulated sugar (50 g) • salt • large egg • egg yolk • all-purpose flour (at least 10g protein per 100g) (350 g) • vanilla bean or 1 teaspoon vanilla extract • baking powder (about 2 teaspoons) • dark chocolate chips (at least 70% cocoa) (180 g) • chocolate hazelnut spread (like Nutella) • walnuts

bread flour (about 625 grams) • sugar (about 200 grams) • unsalted butter (about 250 grams) • eggs • milk (about 150 grams) • vanilla sugar or 1 vanilla bean • dried sourdough starter • honey • raisins (about 150 grams) • candied fruit (about 100 grams) • salt