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,

(300 grams), 3 chicken cutlets • cooked ham, 3 slices

gluten-free cookies (about 300 grams) • melted butter (about 200 grams) • lactose-free cream cheese (like Philadelphia, about 350 grams) • lactose-free or plant-based heavy cream (200 ml) • plus 1/3 cup powdered sugar (70 grams + 55 grams) • powdered gelatin (about 5 grams) • strawberries (about 250 grams) • lemon juice • gelatin (about 2 grams) • powdered sugar (50 grams) • water (50 ml) • Mixed berries,

spaghetti (160 g) • blanched Romanesco broccoli (200 g) • canned peeled tomatoes (100 g) • extra virgin olive oil • small shallot • diced pancetta (50 g) • Salt, to taste • red pepper flakes • fennel-flavored Italian crackers (tarallini) • grated Parmesan cheese • hot water (750 ml) • fresh basil leaves

For the dough: • whole wheat semolina flour (250 grams) • bread flour (Manitoba) (150 grams) • semolina flour (100 grams) • water (240 grams) • dry yeast (1 gram) • fine salt (8 grams) • Extra virgin olive oil, • For the filling: • fresh Italian sausage (250 grams) • cream cheese (100 grams) • Salt and pepper, to taste •

baby squid (about 40 grams) • diced grape or San Marzano tomatoes (about 300 grams) • garlic clove • dry white wine (about 60 ml) • paprika • Red pepper powder, to taste • small bunch fresh parsley • water (400 ml)

pre-cooked octopus (about 300 grams) • small red onion (such as Tropea) • red wine (about 60 ml) • tomato purée (about 250 ml) • medium eggplant • Water, • Salt, • fresh hot chili pepper (optional)

Filling • ground veal (300 g) • frozen peas (200 g) • tomato purée (300 ml) • water (about 60 ml) • fennel seeds • bay leaf • onion • olive oil • salt • provolone cheese (150 g) • cooked ham (about 70 g) •

penne pasta (about 200 grams) • eggplant in oil, drained (about 100 grams) • tomato paste • Water • shrimp, peeled (about 100 grams) • Olive oil • Salt

clams, already shelled (preferably freshly shelled) • zucchini • garlic • saffron • water (400 ml)

chocolate sponge cake layers, each about 3/8 inch thick (1 cm) • sweetened condensed milk (about 385 grams) • coconut milk (200 grams) • egg yolks • packed light brown sugar (150 grams) • cornstarch (25 grams) • strawberries, chopped (about 10.5 oz or 300 grams) • chocolate chips (60 grams) • white chocolate (220 grams) • plus 2 tablespoons heavy cream (135 grams) • warm water (150 ml) • sweetened condensed milk (150 grams)

Carnaroli rice (about 200 grams) • diced pumpkin (about 200 grams) • Boiling water, • dry white wine • Dark chocolate, • Fresh chili pepper, • cold unsalted butter (about 100 grams) • bacon • extra virgin olive oil

water (420 ml) • all-purpose flour (200 g) • olive oil (30 ml) • zucchini • leek • Salt, rosemary, and grated Parmesan cheese, to taste

rice flour (330 grams) • sugar (130 grams) • Grated orange zest • unsalted butter, cold and cut into pieces (170 grams) • eggs • salt • vanilla sugar or 1 teaspoon vanilla extract • gluten-free baking powder (optional) • eggs • sugar (80 grams) • rice flour (80 grams) • Grated orange zest •

whole wheat flour (about 350 grams) • all-purpose flour (about 250 grams) • salt • fresh spinach (about 200 grams) • water (about 200 ml) • extra virgin olive oil (about 50 grams)

sourdough starter • water • assorted flours • honey • salt • extra virgin olive oil • turmeric • honey • Sunflower seeds, • fresh basil • egg yolks • brown sugar •

mezze maniche pasta (about 90 grams) • lemon (juice and zest) • Black pepper • ricotta cheese (about 120 grams) • walnuts (about 15 grams) • extra virgin olive oil • Zest of 1 edible lemon • –3 tablespoons pasta cooking water (30–40 ml) • Salt

pineapple rings in syrup • heavy cream (250 ml)

finely ground durum wheat semolina flour (about 400 grams) • water (about 380 ml) • sugar • salt (about 8 grams) • olive oil • active dry yeast (about 12 grams) • Oregano, to taste • Extra virgin olive oil, • xxxxxxxxxxxxxxxxxxxxxxxxx • onions • Vegetable oil, for frying • Flour, •

instant yellow cornmeal (about 250 grams) • water (about 1 liter) • salt • cremini mushrooms (about 500 grams) • Extra virgin olive oil • garlic cloves • Chopped fresh parsley, to taste • white wine • sliced smoked salmon (about 150 grams)

risotto rice (such as Vialone Nano) • Asparagus, as much as you like • ground beef (preferably from chuck or similar cut) • butter (about 1 oz / 28 grams) • shallot • White wine • Grana Padano cheese • Extra virgin olive oil • Water • carrots • leek • celery stalk •

yogurt (125 ml) • all-purpose flour (375 grams) • vegetable oil (125 ml) • sugar (250 grams) • water (60 ml) • baking powder (about 2 1/2 teaspoons, 16 grams) • chocolate chips (80 grams)

activated charcoal powder (about 3 grams) • all-purpose flour (about 500 grams) • warm water (about 350 ml) • salt (about 6 grams) • fresh yeast (about 15 grams) • Extra virgin olive oil, • sliced mild cheese, such as mozzarella or provolone (about 120 grams) • sliced cooked ham (about 150 grams)

olive oil (40 ml) • penne pasta (200 grams) • arugula (about 1.4 ounces or 40 grams) • almonds (1 ounce or 30 grams) • capers • water • tuna • Salt

fresh orecchiette pasta (250 grams) • picadilly tomatoes, quartered (400 grams) • red onion • ricotta cheese (150 grams) • water (300 ml)

pitted dates (120 g) • dried prunes (60 g) • hot water (240 ml) • large eggs • salt • almond flour (110 g) • coconut flour (30 g) • ground cinnamon (optional) • vanilla extract (optional) • baking powder (15 g) • as needed, oil and rice flour for greasing the pan • apricot puree (450 g) •

Gnocchi for 2 people • water (100 ml)