Grape

small French baguette, sliced into 1/2″ rounds, for drizzling, extra virgin olive oil, for garnish, fresh thyme, to finish, sea salt, Thomcord grapes, extra virgin olive oil, salt, thyme, ricotta cheese, heavy cream, tablespoong honey, salt

For the dough, follow the instructions in the photo (I mixed Saragolla and Bolero flours), About 12 small tart molds (for bocconotti), For the filling:, grape jam (about 80 grams), gianduia hazelnut spread (about 60 grams), About 10 blanched, toasted almonds, chopped, ground cinnamon, Zest of 1 lemon, Powdered sugar (for dusting)

spaghetti (about 350 grams), anchovy fillets, clams, frozen or fresh (about 250 grams), grape tomatoes, black olives, Extra virgin olive oil,, Salt and pepper, to taste, dry white wine

frozen meatballs (or homemade if you prefer), Sweet Baby Ray's Sweet 'n Spicy BBQ Sauce, soy sauce (optional, for a little extra flavor depth), garlic powder (optional, for extra flavor), grape jelly

day-old bread, red grape tomatoes (about 200 grams), yellow grape tomatoes (about 200 grams), sun-dried tomatoes, pesto, Salt and pepper, to taste, fresh basil leaves, Extra-virgin olive oil, to taste, garlic clove, dried oregano

short pasta, such as casarecce (140 grams), ripe avocado, lemon juice, toasted blanched almonds (about 25 grams), basil leaves, salt, small tip of a garlic clove, extra virgin olive oil, Pasta cooking water,, grape or cherry tomatoes (about 200 grams)

bread, Peanut butter, Strawberry or grape jelly or jam

vanilla flan mix (150 g), milk (1 liter), grapes, Caramel sauce