Add all the ingredients for the Pikkio Pakkio sauce to a large salad bowl. Cover and place in the refrigerator for 1 hour. Add the shrimp, tortellini, and remaining Conzato ingredients to the sauce. Mix well to incorporate all of the

Make the Peperonata (see related recipes) the day before. Mix the marinade ingredients in a food processor and process to a cream-like consistency. Mix the shrimp with the marinade and let rest in the refrigerator, covered, for 30 to 45 minutes. Grill

Mix the sugar with 1/4 cup of the warm water in a glass measuring cup of bowl. Sprinkle in the yeast and set in a warm, draft-free place, for 10 minutes, until the yeast is foamy. Combine the flour, salt and

Mix the yeast with 1 1/4 cups of the warm water and let sit to dissolve for a few minutes. Stir in 1 1/2 cups of the flour, cover with a damp towel and place in a warm location for

Mix the flour and salt together in a large bowl. Gradually stir in the water, until a firm dough that isn't sticky starts to form. Turn out onto a lightly floured board and knead for a few minutes, until the

Slice the top 1/3 off the head of garlic, brush with the olive oil and place the slice tops back on. Wrap the garlic in aluminum foil and bake in a 400 F oven for 35 minutes. When cool enough

In a medium bowl, mix 1 cup of the all-purpose flour with the sugar and yeast. Stir in 1 cup of the warm water. Don't worry if there are a few lumps, just stir until reasonably smooth. Cover and let

In a large bowl, mix the eggs, bread crumbs, Parmigiano Reggiano cheese, Provolone, salt and pepper. Heat half the oil in a large saute pan set on medium-high heat until sizzling, about 2 minutes. When the oil is ready, reduce the