Wheat breads

whole wheat flour (about 300 grams) • semolina flour (about 100 grams) • sourdough starter (about 100 grams) • water (about 250 grams) • honey • salt

type 2 (semi-whole wheat) flour (about 330 grams) • wheat bran (about 30 grams) • buckwheat couscous (about 30 grams) • baking soda (about 9 grams) • salt (about 4 grams) • milk (about 200 ml) • plain unsweetened yogurt (about 280 grams) • sunflower seeds • rolled oats • sesame seeds • poppy seeds

whole wheat semolina flour with wheat germ (about 400 grams) • all-purpose flour (about 100 grams) • room temperature water (about 350 ml) • refreshed homemade sourdough starter (about 150 grams) • fine salt • hazelnuts (about 80 grams) • natural organic golden raisins (about 80 grams)

whole wheat flour (150 g) • all-purpose flour (135 g) • rye flour (40 g) • spelt bran (20 g) • wheat germ (25 g) • bulgur (20 g) • baking soda (9 g) • salt • pumpkin seeds (30 g) • sunflower seeds (30 g) • flaxseed meal • milk (175 ml) •

day-old bread (I used a mix of whole wheat and white) (150 grams) • milk (I used lactose-free) (200 ml) • cured meats (I used dry sausage) (100 grams) • provolone or your favorite cheese (100 grams) • egg • Olive oil and salt, to taste

all-purpose flour (about 400 grams) • durum wheat semolina flour (about 150 grams) • (2 1/4 teaspoons/7 grams) instant dry yeast • sugar • warm milk (about 150 ml) • warm water (about 150 ml) • sunflower oil (about 100 ml) • salt • Extra virgin olive oil, coarse salt, and fresh rosemary for topping

whole wheat flour (about 500 grams) • warm water (about 400 grams) • dry yeast for savory breads • Salt • red tomatoes (about 500 grams) • Plenty of extra virgin olive oil • Water • Oregano

cucumbers • Cherry tomatoes, as desired • small red onion • Vinegar, water • Olive oil, salt, and basil

ancient durum wheat flour (Senatore Cappelli) (about 500 grams) • warm water (about 400 ml) • instant dry yeast • salt • sugar • Piccadilly tomatoes • black olives • Grated Grana cheese, to taste • Oregano, to taste • potato • Speck sticks, to taste • Salt, to taste •

tumminia wheat flour (about 400 grams) • whole wheat flour (about 200 grams) • warm water (about 350 ml) • fresh yeast (about 0.6 ounces or 12 grams) • salt • sugar • sun-dried tomatoes (about 100 grams) • capers (about 50 grams) • anchovies (about 50 grams) • pitted green olives, sliced (about 50 grams) • pitted black olives, sliced (about 50 grams) • grated Sicilian caciocavallo cheese (about 100 grams) •

whole wheat flour (about 100 grams) • lettuce • baking soda and salt • Greek yogurt (about 60 grams) • olive oil (about 60 ml)

whole wheat flour (about 500 grams) • warm water (about 300 ml) • dry sourdough starter (about 35 grams) • salt • olive oil (about 50 ml) • Cherry tomatoes

sliced whole wheat day-old bread • plant-based mozzarella cheeses • Cherry tomatoes, as needed, for garnish • tomato purée • Fresh basil, • olive oil • Salt and pepper, • Oregano,

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

buckwheat flour (100 grams) • durum wheat semolina flour (300 grams) • fresh baker's yeast (5 grams) • warm water (240 ml) • Extra virgin olive oil, • seedless grapes • Salt, • Black pepper, • Cacioricotta cheese,

Senatore Cappelli durum wheat semolina flour • warm water (about 400 g) • salt (about 15 g) • refreshed sourdough starter (or 12.5 g fresh yeast)

Organic Whole Wheat Flour W>300 (2.2 lbs) • Water (about 3 1/3 cups or 800g) • Salt • Oregano & Rosemary • Extra Virgin Olive Oil

durum wheat semolina flour (also known as durum wheat flour) • active dry yeast • water • fine salt • diastatic malt

durum wheat flour (about 700 grams) • fine semolina flour (about 300 grams) • warm water (about 500 grams) • active sourdough starter (about 250 grams) • fine salt (about 25 grams) • boiled potatoes, mashed (about 600 grams) • Outer leaves of savoy cabbage

all-purpose flour (about 250 grams) • finely ground durum wheat semolina (about 250 grams) • salt • warm water (about 450 ml) • fresh baker's yeast • For the emulsion • water (about 3/4 of a small glass) • extra virgin olive oil (about 1/4 of a small glass) • For decorating • Brined olives • Black olives • Cherry tomatoes •

finely ground durum wheat semolina (about 350 grams) • warm water (about 180 grams) • honey or sugar • fresh baker's yeast (about 12 grams) • fine salt • extra virgin olive oil • For the filling: • tomato purée • Salt • Oregano • fresh provolone cheese (about 300 grams) • speck (about 200 grams) •

re-milled durum wheat semolina (about 500 grams) • warm water (about 300 ml) • active dry yeast (about 8 grams) • Extra-virgin olive oil • Salt • Salted anchovies • Taggiasca olives • Sun-dried tomatoes • Mini mozzarella balls • Arugula

all-purpose flour (about 350 grams) • durum wheat semolina flour (about 350 grams) • water (about 500 ml) • fresh baker’s yeast (about 5 grams) • squid ink (about 20 grams) • Extra virgin olive oil • Pumpkin seeds • salt (about 10 grams) • prawns (about 300 grams) • Sichuan pepper • Poppy seeds • Extra virgin olive oil •

whole wheat piadina flatbread • large eggs • zucchini • Salt, extra virgin olive oil

refreshed sourdough starter (about 75 grams) • water (150 ml) • sugar • all-purpose flour (about 200 grams) • fine durum wheat semolina flour (about 150 grams) • boiled sweet potatoes, mashed (about 150 grams) • salt (about 5 grams) • extra virgin olive oil (1/2 tablespoon) • dried rosemary • Extra fine durum wheat semolina flour, as needed, for shaping • Coarse salt, • water (30 ml) •

riccioli pasta made from durum wheat semolina (400 grams) • For the red mullet, adjust based on size (I used 2 large ones) • mini plum tomatoes (400 grams) • garlic • Fresh basil, to taste • fresh red chili pepper • Extra-virgin olive oil, to taste • Almonds, to taste • day-old bread • Black pepper, to taste

For the roux: 1/3 cup rice flour (about 50 grams) • water (about 200 grams) • For the dough: 4 cups all-purpose flour (about 500 grams) • durum wheat semolina flour (about 500 grams) • sourdough starter (about 200 grams) • water (about 650 grams) • salt (about 25 grams) • extra virgin olive oil (about 80 grams) • Coarse salt, to taste • Chopped rosemary, to taste

water (600 ml) • bouillon cube • onion • carrots • celery stalks • pumpkin (250 g) • farro (250 g) • Salt, to taste • Black pepper, to taste • Olive oil, to taste • baguette

Day-old whole wheat bread • Beefsteak tomato • Garlic • Oregano • Extra virgin olive oil • Salt • Optional: basil

durum wheat linguine • small purple cauliflower • (about 2 lbs/900 grams) fresh clams • garlic clove • day-old bread • As needed, parsley stems • As needed, black pepper • As needed, extra virgin olive oil • chili pepper • rosemary