Procedure:

To prepare the lemon and shrimp risotto as first thing place a pot filled with water on the stove. As soon as it comes to a boil add a pinch of coarse salt. Dive in the already shelled shrimp and wait a couple of minutes before draining them. 

Transfer them to a cutting board. Coarsely chop about half of the shrimp and keep the rest aside for the final garnish.

Now take the zest of half a lemon and cut it with a knife; alternatively grate it. Squeeze the juice from the lemon and keep it aside.

At this point take care of the rice. In a saucepan pour 20 g of butter, start to melt it and add the rice. Adding the rice when the butter is not completely melted will help keep it from overcoloring. Stir with a wooden spoon and let the rice toast for a few minutes. When it is well toasted, deglaze with the white wine. 

Add the lemon juice and stir again. Wait a few moments, then add a ladleful of broth. Then bring the rice to cook, adding more hot broth as needed. Stir occasionally to keep the rice from sticking. 

Procedure:

Blanch the tomatoes for about ten seconds in boiling water, then peel them, cut them into wedges, remove the seeds and reduce them to a jelly; scoop into a bowl, season with pepper, a few tablespoons of ginger oil and leave to marinate for half an hour.

Clean the cuttlefish and shrimp (shuck the tails, leaving some attached to the head) and cook them on a hot fluted griddle, then cut the cuttlefish into strips. 

Rinse the zucchini, trim them, slice them and cook them on the griddle as well. Combine tomatoes and cuttlefish, shrimp and zucchini: season again with a drizzle of ginger oil and pepper.

Start by cleaning the shrimp. Deprive them of the carapace, make a small incision on the back and remove the intestines as well. Chop the onion and cut the cherry tomatoes into wedges. Heat the orange oil in a frying pan and brown the onion, add the cherry tomatoes, adjust the salt and pepper, and cook over high heat for a few minutes.

In another pan oiled with orange oil, blanch shrimp, adjust salt and pepper, and douse with juice of 1 orange. 

Procedure:

Soak the clams in salted water and leave them for an hour: drain, rinse and put them in a pot together with a clove of garlic and the wine. Cook over high heat and as soon as the clams open, drain and strain the cooking broth, to be left aside.

Grind the pine nuts, salt, basil oil, grated grana cheese and black pepper in the blender until you have a smooth pesto.

Start by preparing the dough: pour the flour and beaten eggs into a bowl and start kneading with your hands or if you prefer with a fork. Mix all the ingredients together well. Then transfer the mixture to a pastry board and continue kneading until it becomes smooth. Then give it a spherical shape and wrap it with transparent food wrap, taking care to cover the dough completely. Let it rest in this way for about 30 minutes at room temperature in a cool, dry place. While the dough rests prepare the filling for the ravioli. Take the salmon, roughly chop it into small pieces and transfer it to the blender with the ricotta cheese. Blend the ingredients until you obtain a smooth, homogeneous cream that you will transfer to a bowl. Then adjust the mixture with salt and pepper.

After mixing the ingredients well, transfer the mixture to a sac-à-poche and place in the refrigerator. At this point proceed with the preparation of the basil sauce. Add basil oil, sun-dried tomatoes, pine nuts and almonds to a blender. Adjust for salt and blend the ingredients until you obtain a smooth cream that you will keep aside. The dough in the meantime will have rested so you can take it out of the refrigerator and remove the foil. Roll it out by helping yourself with a rolling pin or the special dough-rolling machine, running it from the widest to the narrowest thickness until you get a sheet with a thickness of 1-2 mm. Now divide it into two strips each 10 cm wide. Take the sac-à-poche again and create small portions of dough well-spaced apart, about every 3 cm: repeat the operation until you create two rows of dough on a sheet

Procedure:

Wash and clean the eggplant, using a potato peeler remove the skin and cut into cubes. Cook the eggplant in a frying pan with a drizzle of oil on low heat and when soft adjust salt and pepper and reduce to a cream with the help of a blender, a few basil leaves, a drizzle of orange oil, obtaining a smooth cream. 

For the swordfish sauce, make a sauté with garlic, orange oil and sauté the swordfish previously stripped of skin and dark parts and cut into cubes. Scent with chopped basil and deglaze with white wine and cook for about 4-5 minutes, add the eggplant cream and mix everything together.

Procedure:

To begin, prepare the pesto in the blender by gathering the pistachios, sun-dried tomatoes, garlic and basil. Blend it all, adding the pistachio oil in a drizzle, until you get a creamy pesto.

Boil the linguine in boiling salted water. Cut the salmon into cubes about 2 cm on a side and brown them quickly in a very hot pan with a drizzle of pistachio oil. Season with salt and pepper.

Procedure:

Shell the shrimp, also stripping them of the black intestinal thread on their backs (use tweezers to slip it off), wash and dry them, patting them dry with kitchen paper. Cook the fettucce in plenty of boiling salted water. 

Meanwhile, sauté garlic in a large frying pan with hot chili oil until golden brown, then remove. Add the shrimp, sauté for a few moments, salt and deglaze with the dry martini. 

Procedure:

Place the pasta pot on the stove and let it boil. Chop the onion and sauté it with a little ginger oil over low heat. While the onion is cooking, grate the lemon peel and squeeze out the juice. 

Cut the salmon into cubes and add it to the onion, after a few minutes add the lemon juice, zest and stir. If the sauce turns out too dry we can add a little of the pasta water.