Wheat beans

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

onion • garlic • carrot • celery stalk • bay leaves • sage leaves • rosemary • Salt and pepper • extra virgin olive oil • About 2 cups water (about 500 ml) • pumpkin, peeled and cleaned (about 300 grams) • dried porcini mushrooms (about 1/2–3/4 oz or 15–20 grams) •

quick-cooking farro (about 120 grams) • cooked chickpeas (about 300 grams) • fresh thyme • fresh rosemary • garlic clove • Extra-virgin olive oil, • Salt • Black pepper • Vegetable broth

whole wheat spaghetti (220 grams) • zucchini • canned beans, drained and rinsed (250 grams) • cherry tomatoes • olive oil • Salt, to taste • water (about 300 ml)

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 short pasta (about 140 grams) • medium yellow or white onion, finely chopped

whole wheat semolina pasta (80 g) • canned or cooked cannellini beans (100 g) • red bell pepper • tomato sauce (150 g) • small red onion • extra virgin olive oil • Iodized salt

dried chickpeas (about 70 grams) • bay leaf • pearled farro (about 50 grams) • asparagus stalks, chopped (about 100 grams, stalks only) • cherry tomatoes • pitted green olives (about 20 grams) • extra virgin olive oil • freshly squeezed lemon juice • basil leaf • pumpkin seeds (about 10 grams) • Salt, to taste • walnut halves (about 20 grams) •

For the pasta • whole wheat semolina flour (about 200 grams) • plus 1 tablespoon water (about 100 ml) • For the sauce • cooked chickpeas with a little cooking liquid (about 300 grams) • garlic clove • Extra virgin olive oil • Red pepper flakes (to taste) • Salt

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

Tuscan soup mix (with pearled farro, tondini beans, black-eyed peas, and black beans) • carrot • celery • onion • plenty of water • olive oil and salt, to taste • bouillon cube • sage and rosemary, to taste • ground black pepper, to taste

round sheet whole wheat puff pastry • frozen spinach cubes • chickpeas (about 1 1/2 cups or 250 grams), drained • Salt • turmeric • Olive oil • Red pepper flakes • (18 cm) baking pan • Water

For the CAVATELLI: • semolina flour (about 350 grams) • wheat bran (about 50 grams) • About 3/4 cup warm water (about 200 grams) • For the SAUCE: • mussels (about 2.5 kg) • canned cannellini beans, drained (about 500 grams) • garlic cloves • Extra-virgin olive oil, • grape or cherry tomatoes • Freshly ground black pepper, • Fresh parsley, rosemary, and chili pepper,

Whole wheat piadina wrap • asparagus spears • salad tomato • turkey breast • light cream cheese (about 10 grams) • Drizzle of extra virgin olive oil • whole wheat piadina wrap • light cream cheese (about 10 grams) • smoked salmon (about 40 grams) • lettuce • radicchio • whole wheat piadina wrap •

farro (about 90 grams) • Water, • Salt, • Sun-dried tomatoes, • Corn, • Chickpeas,

mix of bulgur and quinoa (you can also use farro) • Delica pumpkin • shallot • chickpeas or 7 oz cooked chickpeas • water • milk • Ginger, salt, and pepper

white onion • celery • carrot • lacinato kale (Tuscan kale) • potatoes • dried chickpeas (about 100 grams) • dried cannellini beans (about 100 grams) • farro (about 100 grams) • Extra virgin olive oil • Coarse salt

medium zucchini, coarsely grated • (about 15 oz/425 g) cannellini beans, mashed

dried chickpeas (about 300 grams) • semolina flour (about 50 grams) • durum wheat flour (about 200 grams) • onion • celery stalk • garlic clove • bay leaves • Extra-virgin olive oil, • Salt, • rosemary • chili peppers

celery • onion • carrot • wheat berries (about 50 grams) • butternut squash, diced (about 200 grams) • small potatoes • cherry tomatoes • cooked chickpeas, drained • lacinato kale (also called Tuscan kale or dinosaur kale) • To taste, toasted rustic bread

all-purpose flour (500 grams) • lard (200 grams) • sugar (200 grams) • large eggs (110 grams) • salt • cooked wheat berries (500 grams) or 1 1/2 cups raw wheat berries (300 grams) • sugar (450 grams) • sheep’s milk ricotta (450 grams) • lard • Water • large eggs • egg yolks •

classic shortcrust pastry (1 kg) • cooked wheat berries (600 grams) • sugar (500 grams) • sheep's milk ricotta (500 grams) • large eggs • mixed candied fruit (90 grams) • vial orange blossom water • Grated zest of 1 lemon • Grated zest of 1 orange • Ground cinnamon, to taste • all-purpose flour (500 grams) • unsalted butter (250 grams) •

For the shortcrust pastry • plus 2 tablespoons unsalted butter, softened (250 grams) • all-purpose flour (450 grams) • almond flour (65 grams) • powdered sugar (155 grams) • vanilla bean • fine sea salt (2 grams) • plus 2 teaspoons eggs, lightly beaten (about 90 grams) • For the Filling • Step A • cooked wheat berries (450 grams) • whole milk (300 ml) •