Water

fresh fruit (such as apple, pear, apricot, or peach) (200 g) • sunflower oil (100 ml) • water (100 ml) • Zest of 1 lemon • eggs • all-purpose flour (250 g) • baking powder (about 2 1/2 teaspoons or 16 g) • honey (150 g) • powdered sugar • Ground cinnamon, to taste

pumpkin, diced (about 300 grams) • water (about 300 grams) • all-purpose flour (about 400 grams) • Salt, to taste

pumpkin (150 g) • water (150 g) • all-purpose flour (200 g) • Italian sausage • pancetta (50 g) • extra virgin olive oil • garlic • salt and pepper • pumpkin (25 g) • Parmesan cheese (40 g)

all-purpose flour (about 600 grams) • Water,

gluten-free bread flour mix (about 125 grams) • gluten-free whole grain flour mix (about 125 grams) • water (about 150 ml) • olive oil (about 40 grams) • salt (about 5 grams) • baking soda • chia seeds (about 5 grams) • ricotta cheese (about 200 grams) • zucchini • smoked salmon • Chopped chives, to taste • Salt and pepper, to taste

rice paper • toasted sesame oil • Sesame seeds, as needed, for garnish • cremini or white mushrooms • green cabbage • leek • carrots • plain tofu • toasted sesame oil • garlic • fresh ginger • soy sauce •

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 •

For the lemon pesto: • Zest of 1 organic lemon • grated plant-based cheese (about 50 grams) • blanched almonds (about 50 grams) • Extra-virgin olive oil, • Salt, to taste • Water, • For the basil breadcrumbs: • breadcrumbs (about 80 grams) • fresh basil leaves • salt • Other: •

For the pici: • all-purpose flour (about 500 grams) • water (about 250 ml) • extra-virgin olive oil • salt • mixed ground meat (about 500 grams) • fennel sausages • red wine (about 120 ml) • onion • carrot • celery stalk • Bay leaves, •

penne pasta (about 200 grams) • plaice fillets (about 6 small fillets or 250 grams) • cremini or white mushrooms (about 200 grams) • Olive oil • Salt • Water

onion • rice (about 350 grams) • Extra virgin olive oil, • dry white wine (about 120 ml) • hot water or broth (about 1 liter) • saffron • Salt, • speck, each about 1/2 inch (1 cm) thick

linguine per person (about 100 grams per person; I like to use a generous amount) • large garlic cloves • Chili pepper to taste • Chili pepper to taste • Olive oil • fresh parsley to flavor the pasta water • parsley leaves to garnish the dish • Crushed taralli (Italian crackers)

re-milled semolina flour (about 400 grams) • warm water (about 200 ml) • salt • homemade tomato purée (about 1 liter) • Olive oil, • onion • Salt, to taste • Pepper, to taste • white wine (about 50 ml) • Fresh basil, • Ricotta salata cheese, as needed (or ricotta marzolina, if available)

all-purpose flour (about 500 grams) • warm water (about 300 ml) • dry active yeast or 2 1/2 teaspoons fresh yeast (2 grams dry or 8 grams fresh) • sugar • salt (about 10 grams) • extra virgin olive oil • broccoli rabe, cleaned and blanched (about 400 grams) • fresh Italian pork sausage with fennel (about 300 grams) • smoked provolone cheese (about 200 grams) • garlic clove • Extra virgin olive oil, • Crushed red pepper, •

dark chocolate (from leftover Easter eggs) (about 170 grams) • instant coffee (about 70 grams) • erythritol (about 70 grams) • water (about 40 grams)

rice ideal for arancini (about 500 grams) • water (about 1.2 liters) • saffron (or 0.2 grams saffron threads) • Salt, to taste • lactose-free butter (about 80 grams, or stick margarine) • –10 oz swordfish, diced (about 250–300 grams) • Extra virgin olive oil, • garlic clove • cornstarch • lactose-free milk (about 1/2 small glass) • Salt and pepper, to taste • Zest of 1/2 bergamot (or lemon), grated •

dried lentils (about 150 grams; preferably small red or green lentils) • peas, fresh or frozen (about 150 grams) • fava beans, fresh or frozen (about 150 grams) • onion • carrots • celery stalk • Extra-virgin olive oil, • vegetable broth (about 1 liter) or water

For the focaccia: • I used semolina flour (De Cecco brand) : 2 cups (250 grams) • bread flour (Manitoba) : 2 cups (250 grams) • water : 1 1/2 cups (350 ml) (I use still mineral water) • fresh yeast • boiled potato : 2/3 cup (150 grams) • honey (or 2 teaspoons brown sugar) • extra-virgin olive oil, • salt (12-15 grams, to taste) • cherry or grape tomatoes (250 grams) • xxxxxxxxxxxxxxxxxxxxxxxx • For the dandelion greens: •

re-milled semolina flour (about 200 grams) • warm water (about 100 grams) • For the sauce • ricotta cheese (about 80 grams) • walnuts (about 40 grams) • sun-dried tomatoes in oil, drained (about 40 grams) • grated pecorino cheese • small piece garlic • salt • Extra virgin olive oil,

all-purpose flour (about 500 grams) • water, room temperature (about 300 grams) • sugar • salt (3 teaspoons) • instant dry yeast (about 7 grams) • olive oil • cherry tomatoes • arugula (about 300 grams) • Shaved Parmesan cheese • Olive oil, salt, oregano • Vegetable oil for frying

Romanesco broccoli • broken spaghetti (about 250 grams) • Olive oil • anchovy fillets • cherry tomatoes • Garlic, parsley, and red pepper flakes • Vegetable broth (water, carrot, celery, and onion) • white wine (about 60 ml) • Salt, to taste

Multigrain bread, • tuna (about 250 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 (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)

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

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

pasta (any kind you like) (80 grams) • lamb's lettuce (about 2 cups) (80 grams) • almonds (about 1/3 cup) (40 grams) • tuna in oil or water, drained • Salt and olive oil, to taste • Garlic, to taste

prickly pears • spaghetti (200 grams) • anchovy fillets in oil • fresh shrimp • tablespoons of water for the prickly pears • Juice of half a lemon

semolina flour (about 300 grams) • all-purpose flour (about 100 grams) • water, at room temperature (200 ml) • mixed shellfish (about 600 grams) • medium calamari • shrimp • garlic • yellow cherry tomatoes (about 150 grams) • red cherry tomatoes (about 150 grams) • Red pepper flakes (optional) • Dry white wine, • Extra-virgin olive oil, •

water (500 ml) • lemon juice (250 ml) • sugar (200 grams)