Weight

semolina flour (50 grams) • bread flour (Manitoba or similar) (200 grams) • water (about 160 ml; I use plain bottled water) • fresh yeast (about 10 grams) • boiled potato, mashed (about 75 grams) • sugar • salt (10 grams) • Sea salt flakes, to taste • Fresh rosemary, to taste • diastatic malt powder (2.5 grams; each packet is 5 grams. Use 1% of total flour weight)

purple savoy cabbage, trimmed (500 grams, weight after discarding outer leaves) • sheep’s milk ricotta (you can also use goat ricotta) • medium red onion • hot vegetable broth (300 ml) • Extra virgin olive oil, • Salt and black pepper, • kamut sandwich bread • Pine nuts, • Chopped hazelnuts, • Raw purple cabbage strips, • Extra virgin olive oil,

bread flour (about 200 grams) • all-purpose flour (about 100 grams) • active dry yeast + 1 teaspoon sugar (added separately) • level teaspoons salt • Warm water, about half the weight of the flours (about 150 milliliters) • Extra-virgin olive oil for drizzling • sprinkle of dried oregano • cherry tomatoes • Fresh mozzarella, drained of its liquid, or low-moisture mozzarella

canned cannellini beans, drained (about 1 cup drained weight) • risoni (orzo) • bay leaves • cherry tomatoes • Ground black pepper, to taste • Garlic, to taste • Coarse salt, to taste • Olive oil, to taste

large lemons (total weight about 9 1/2 lbs) • From which I collected 7 1/4 cups of juice (already filtered) • sugar (about 3 lbs) • In general: for 4 cups of juice, I used about 3 3/4 cups of sugar, but I recommend sweetening gradually and tasting to better adjust the proportion to your taste