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Combine the flour, milk and oil with a pinch of salt until you obtain an even dough. Divide the dough into 8 balls, cover them, and let them rest for around 30 minutes. Roll out the balls of dough into discs about 1/8” thick; cook on a hot griddle for 5-6 minutes, turning them over after 3 minutes. Fill the piadinas with whatever you like: prosciutto crudo and squacquerone (a creamy and tangy cheese), is a classic combo.

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Good to know With its fragrant dough — unchanged since the 14th century — the Romagna piadina is one of the region’s many PGI (protected geographical indication) specialties, often found in the bread basket at many local restaurants. Nowadays, piadinas tend to be made with oil instead of lard.

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3 1/3 CUPS of flour

1 CUP of milk

salt

1/3 CUP of extra-virgin olive oil

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Wash the lemons under water, brushing the peel and dry them. Cut into thin slices without peeling and remove any seeds. Soak them in a large bowl full of water for 24 hours. Drain the lemons (after 24 hours) and boil the soaking water for a few minutes. Then turn off the heat, blanch the lemon slices and cover.

2

Let the lemons macerate for another 24 hours. In a separate pot, bring ½ liter of water to a boil (after another 24 hours) and cook the drained lemon slices in it for 20 minutes. Then add the sugar and continue cooking until the marmalade takes on its typical consistency.

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Transfer the marmalade hot into sterilized glass jars, sealing them tightly and keeping them upside down until cooled: This will form the vacuum seal. Once opened, keep the marmalade in the refrigerator and consume it quickly. To speed up the process, avoid the two stages of soaking and maceration, moving directly onto cooking the marmalade.

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2 of Sorrento lemons IGP

2 LB. of sugar

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Cook the sugar and coffee together over low heat for 15 minutes to make a reduction. It should have a syrup-like consistency. To maintain this texture, store in the refrigerator until ready to use. Slice the butternut squash into paper-thin discs and dip in flour. Pour enough pine nut oil in the pan to cover the squash. Heat oil.

2

Fry the squash slices for 30-60 seconds on each side. Cover a plate with a paper towel and place the squash slices on it once they’ve been removed from the pan. Set aside, sprinkle with salt. Bring a pot of salted water to a boil and cook the pasta until al dente.

3

Combine the milk and cheese in a small pot. Cook for 2 minutes over a low-medium heat, then remove from the heat and let cool. Once the cheese has melted, dissolve 1 tsp. cornstarch in 3 Tbsp. water and add to the mixture. Whisk over low heat until a sauce forms. Add salt and pepper to taste.

4

Pour half of the sauce into a saucepan over a low flame, stir in the pasta. Scoop the spaghetti onto plates, garnish with butternut squash and crushed coffee beans, drizzle some of the coffee reduction, to taste.

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1 LB. of spaghetti

8 OZ. of Taleggio cheese

4 OZ. of butternut squash

coffee beans, crushed

2 CUPS of milk

1/2 CUP of sugar

1/2 CUP of coffee

cornstarch

pine nut or corn oil

salt

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Wash the cauliflower well and wipe it with a cloth. Place it on a baking tray lined with parchment paper, dress with salt, black pepper, and plenty of oil, and bake at 350°F for 40 minutes. Remove from the oven, cover with a sheet of aluminum foil, and bake for another 20 minutes.

2

Cacio e pepe sauce: dissolve 2 teaspoons of cornstarch in a bit of cold water; in the meantime, heat the cream in a small saucepan. Incorporate the pecorino, stir gently, then add the dissolved cornstarch. Cook until the sauce begins to thicken. Remove from the heat and complete with a generous amount of freshly ground black pepper.

3

Beet sauce: dip a slice of sandwich bread in the white wine vinegar. Blend the beets with the

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anchovy fillets, the pickle, the capers, the sandwich bread (squeezed out), and a few tablespoons of oil until it is smooth and thick. Season with salt, if needed.

5

Herb sauce: blend the parsley and tarragon leaves with 3 1/2 tablespoons of oil, a pinch of salt, a generous amount of freshly ground pink pepper, and a splash of pomegranate vinegar. Distribute the sauces into three bowls and serve them with the cauliflower on a large serving dish.

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2 2/3 LB. of cauliflower

14 OZ. of cooked beets

3/4 LB. of cream

1 1/4 C. of grated pecorino cheese

2 TSP. of capers in oil

2 TSP. of parsley

2 TSP. of tarragon

6 of oilpacked anchovy fillets

1 of pickle

Sandwich bread

Cornstarch

White wine vinegar

Pomegranate vinegar (alternatively red wine vinegar, raspberry vinegar, or apple cider vinegar)

Extravirgin olive oil

Salt

Pink peppercorns

Black pepper

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Finely chop 3/4 oz black truffle. Knead the semolina together with the egg, 3 oz water at room temperature, a pinch of salt and the chopped truffle. Form into a ball and transfer to a bowl, cover with plastic wrap and let stand in the fridge for 1 hour. Stretch out the pasta into a thin layer, then cut into squares or rectangles to fit the baking dish you will be using. Blanch for less than 1 minute in salted boiling water, drain and immerse in a bowl of salted cold water, then drain again and pat dry with a towel.

2

Carefully dissolve the cornstarch in a small amount of cold water. Place the milk in a casserole dish with a crushed garlic clove, 4 sage leaves, salt and pepper. Just before it boils, add the dissolved cornstarch and whisk to combine until the mixture thickens: it should boil for at least 5 minutes. Strain, then add 2 tbsp butter and 1/2 tbsp white truffle paste. Heat this truffle broth in a bain marie.

3

Finely slice the shallot, then cook until soft in a frying pan with a little oil and butter for a minute or two before adding the potato slices and the finely sliced Savoy cabbage. Continue cooking over a high heat for a minute or two longer, then add a ladleful of hot broth, cover, reduce the heat and cook a further 30 minutes.

4

Grate the Castelmagno cheese. Grease the baking dish and spread the base with a spoonful of truffle sauce, then form a layer of pasta, spread with another spoonful of truffle sauce, arrange a layer of potatoes and Savoy cabbage on top, and finish with the Castelmagno cheese and sliced black truffle. Repeat this step until you run out of ingredients. Bake at 400°F with the grill function activated for 10-12 minutes. Remove from the oven and serve immediately.

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1 QUART of milk

Savoy cabbage

11 OZ. of potatoes, sliced

9 OZ. of reground durum wheat semolina

7 OZ. of Castelmagno cheese

black truffle

2 TBSP. of 2 tbsp. cornstarch

1 of egg

1 of shallot

Sage

White truffle paste

Garlic

Vegetable broth

Butter

Extravirgin olive oil

Salt

Pepper

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Crumble the yeast into the flour, add 1 cup of water and 1 teaspoon salt, and knead until an even dough forms. Let the dough rise, covered with a cloth, until it doubles in volume (about 40 minutes), then divide it into 3 pieces and roll them into cylinders. Flatten them to obtain three oblong pizzas (about 15x7 inches) and put them on an oiled baking pan.

2

Drizzle with oil and top with spoonfuls of the stracchino cheese. Bake at 450°F for 8-9 minutes. Slice the mushrooms and cook them for 1-2 minutes in a pan with a small pat of butter until nut-brown. Remove the seeds from the tomatoes and cut them into cubes. Remove the pizzas from the oven, garnish with the cherry tomatoes and mushrooms and finish with a little pesto diluted with water.

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1 1/3 C. of farina speciale (special Italian pizza flour)

2 1/3 C. of whole wheat, white whole wheat, or rye flour

1 heaping C. of plum tomatoes

1 1/2 C. of fresh porcini mushrooms

1/2 OZ. of Yeast

Butter

Pesto

Extravirgin olive oil

Salt

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Sauté the mirepoix in 2 tablespoons of oil with a pinch of coarse salt. Add the lentils after 2 minutes, along with a splash of white wine and 4 ladlefuls of broth. Cook the lentils for 1 hour, continuing to add broth so that they do not dry out. Shell the shrimp, devein them and remove their tails, setting aside the heads. Peel the shallot, slice it and set a bit aside to chop.

2

Crush an unpeeled clove of garlic and sauté it in a pan with 2 tablespoons of oil, the sliced shallot, and a pinch of chili flakes for 1 minute. Add the shrimp heads, crushing them well, then add 3 tablespoons of cognac and let it evaporate. Add the peeled tomatoes, cook for 8 minutes, then add a ladleful of broth and simmer for 15 minutes. Strain the sauce, then bring to a boil and let it reduce for 15 minutes, adding salt to taste.

3

Blend 7 ounces of lentils with 1/2 cup of broth, then strain the cream to remove any skins. Set 4 whole shrimp aside and chop the others. Chop the remaining shallot and add it to the whole lentils and the lentil cream, then add the chopped shrimp, a few thyme leaves and mix well. Halve the 4 shrimp set aside and marinate them with oil, the juice of half a lemon, a pinch of salt, and a few thyme leaves. Prepare the bechamel by melting the butter in a saucepan. Remove from the heat, add the flour and mix. Return to the heat and add the milk, a pinch of salt, and freshly grated nutmeg, letting it thicken for 5 minutes.

4

Cook the cannelloni in salted boiling water for 3 minutes, then cool in ice water. Place the lentil and shrimp cream in a pastry bag and fill the cannelloni. Place a layer of bechamel in a baking dish, then add the stuffed cannelloni. Cover with the rest of the bechamel sauce and a drizzle of oil. Bake at 350°F for 15 minutes. Top the cannelloni with the sauce, the marinated shrimp, and a few lentils to taste.

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2 C. of milk

1 LB. of shrimp

10.5 OZ. of small lentils

10.5 OZ. of peeled tomatoes

2 OZ. of mirepoix (chopped celery, carrots, and onion)

1 WHOLE of shallot

1 1/2 TBSP. of butter

1 1/2 TBSP. of flour

8 of dried cannelloni

Garlic

Chili pepper

Thyme

Nutmeg

Vegetable broth

Cognac

White wine

Lemon

Extravirgin olive oil

Fine and coarse salt

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To make our recipe for simple plum jam, first wash the plums and remove the pits. Slice and transfer the plums to a heavy-bottomed saucepan to cook over medium heat for 10 minutes, stirring often. Then add the sugar and continue cooking, stirring often to keep the mixture from sticking to the pan.

2

After about 10 minutes, mash everything with a potato masher and then heat the jam until it reaches its gelling point at 220°F (105°C).

3

Pour the hot jam into the sterilized jars and vacuum seal them by letting them cool upside down. Then label and transfer to the pantry to store in a cool, dark place.

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7 LB. of plums

3 of sugar

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For the maccheroncini with sea bream and cabbage ragù recipe, cut the savoy cabbage into thin strips, dress with oil and a pinch of salt and leave to marinate for  minutes. Coarsely chop the sea bream fillets with a knife and flavor them with the juice and the grated mandarin rind; brown them in a pan with a thin layer of oil for  minute.

2

Boil the pasta in lightly salted boiling water, drain and season by sautéing it in the pan with the fish. Serve, finishing with the cabbage, a few chopped mint leaves and currants.

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12 1/3 OZ. of small maccheroni or other short pasta

10 1/2 OZ. of sea bream fillets, cleaned and deboned

3 1/2 OZ. of Savoy cabbage

1 mandarin

Fresh mint

Currants

Extravirgin olive oil

Salt

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FOR THE FILLING: Melt a pat of butter in a pan with a few sage leaves, one bay leaf and a rosemary sprig. Sauté the slices of pork on both sides with a pinch of salt and freshly ground pepper until cooked. A liquid will form in the pan. Place the meat and liquid in the blender, and mix at high speed until blended. Next, add the mortadella and prosciutto crudo and blend again. In a large bowl, combine the blended mixture with the Parmigiano and egg, a pinch of grated nutmeg and mix until homogenous.

2

FOR THE DOUGH: Place the flour on the table, form a well in the center, pour in the eggs and add a pinch of salt. Beat the eggs with a fork, slowly incorporating the flour. Mix with a spatula and then knead with both hands until the dough is smooth and elastic. Cover the dough with plastic wrap and place in the refrigerator for around 1 hour.

3

Roll out the dough until it’s paper thin, and use a pasta cutter to cut into 11/4” squares. Place 1 tsp. filling, rounded, in the center of each square and fold the opposite corners into triangles. Press down around the filling to remove  any air bubbles, then pinch them tightly to create a tortellini shape. Bring the broth to a boil and add the fresh tortellini and cook for 2 minutes. If the tortellini rested for longer than the indicated time, cook for 3-4 more minutes. Serve with the broth.

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1/4 LB. of sliced pork loin

4 OZ. of prosciutto crudo (12 slices)

4 OZ. of mortadella (12 slices)

1 CUP of Parmigiano Reggiano, grated

1 of egg

nutmeg

sage

bay leaf

rosemary

butter

salt

peppercorns

For the dough

4 CUPS of all-purpose flour

5 of eggs

salt

2 1/2 QT. of beef broth

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Learn how to make the most classic and delicious bucatiniall'amatriciana. Remove the rind from the guanciale and cut it first into slices, then into small strips.

2

Fry the strips in a pan with the oil and 1 crushed garlic clove. When the garlic starts to turn golden, remove it and add the chili pepper to taste and sliced onion. Let it soften, then add the dry white wine; turn up the heat a bit and allow it to evaporate.

3

When the wine has evaporated, add the fresh tomatoes peeled and cut into wedges. Cover and cook for about 50 minutes (times may vary depending on the ripeness of the tomatoes).

4

Cook the bucatini until al dente, strain, place them in the hot pan and toss with the sauce right away. Serve immediately with grated Pecorino Romano and freshly ground pepper.

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1 LB. of bucatini

7 OZ. of guanciale or pork cheek

1 LB. of onion

tomatoes

Grated Pecorino Romano

dry white wine

1 clove garlic

Extra virgin olive oil

Salt

Pepper

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Chop the pancetta. Trim the celery, carrots and onion, and mince them all into fine pieces. Heat a pan with a drizzle of oil, sauté the pancetta, add the vegetables and gently sweat until soft.

2

Add the meat and sauté for 5 minutes. Add 1/2 cup wine and allow to completely evaporate. Add the tomato passata and stir for a few minutes. Add 1/2 cup milk and cover with the broth.

3

Cook the meat sauce for 2-3 hours, adding more broth every now and then while adjusting the seasoning. Cook the tagliatelle in salted boiling water for 3-4 minutes, drain and serve with generous amounts of sauce.

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1 LB. of fresh egg tagliatelle

3/4 LB. of ground beef

1/3 LB. of pancetta

1 1/4 CUPS of puréed tomato passata

3/4 CUP of beef broth

2 of carrots

2 of celery stalks

1/2 of small onion

1/2 CUP of red (or dry white) wine

1/2 CUP of milk

extra-virgin olive oil

salt

pepper