Italy cuisine

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200g mixed vegetables, 100g mushrooms, 2 garlic cloves, 30g olive oil, 500-900g minced meat, 700g tomato puree, 50g water, 100g tomato paste, 2 salt, 0.5 pepper, 4 mixed herbs
Chop the vegetables, add olive oil, and sauté. Add the remaining ingredients and cook for an hour. At the end, blend it.

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750g of flour type 550, 225g of cold water, 25g of fresh yeast, a heaping teaspoon of sugar, 1 tablespoon of salt, and oil
Starter: Combine yeast + sugar with 150g of water and do not mix. After 10 minutes, add the salt and mix, then add the flour and mix. Add the remaining water and mix. Add the tablespoon of oil and mix. Form 2 balls and set them aside for 30 minutes. Then, refrigerate for a minimum of 2 hours.
Sauce: tomato paste, 1 tablespoon of oregano, basil, marjoram, and a pinch of pepper. First, add the cheese, then the toppings.
Bake at the highest oven temperature for about 10 minutes. Sprinkle with oregano.

70g onion, 2 garlic cloves, a sprig of parsley and basil, 1 chili, 100g sun-dried tomatoes, 30g butter, 80g water, 500g chicken breast, 250g 30% cream, 1 tablespoon of broth, pasta
Chop the vegetables and cook them briefly with butter. Add the remaining ingredients and cook. Serve with pasta.

A bunch of asparagus, 200g cherry tomatoes, 10g butter, burrata, garlic cloves, salt, and pepper.
Break off the tough ends of the asparagus and cut them into 3 cm pieces. Heat a cast-iron skillet, add butter and garlic. Add the asparagus, tomatoes, and spices. Sauté for 6-10 minutes with a lid. On the plate, place the burrata and mash it. Add the vegetables on top.

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80g Parmesan, 30g nuts, 1 garlic clove, 80g basil leaves, 150g olive oil, 0.5 salt. Grind everything together and 750g of flour type 550, 225g of cold water, 25g of fresh yeast, a heaping teaspoon of sugar, 1 tablespoon of salt, and oil
Starter: Combine yeast + sugar with 150g of water and do not mix. After 10 minutes, add the salt and mix, then add the flour and mix. Add the remaining water and mix. Add the tablespoon of oil and mix. Form 2 balls and set them aside for 30 minutes. Then, refrigerate for a minimum of 2 hours.
Sauce: tomato paste, 1 tablespoon of oregano, basil, marjoram, and a pinch of pepper. First, add the cheese, then the toppings.
Bake at the highest oven temperature for about 10 minutes. Sprinkle with oregano.