Slice mozzarella and tomatoes 1/4 inch thick; arrange on serving platter. Sprinkle with fresh basil, salt, and pepper. Drizzle to taste with balsamic vinegar and extra-virgin olive oil.

Cut 2 lemons in half; squeeze juice into water, and drop lemons in water. Peel tough outside leaves from artichokes. Cut off stem ends; trim about 1/2 inch from each top. Cut trimmed artichokes in half lengthwise; immediately place in prepared water.

Heat olive oil in a large nonreactive pot over medium-low heat. Stir in fennel and next 5 ingredients. Slice remaining lemon, remove seeds, and place in fennel mixture. Stir in salt and pepper. Cover and cook 15 minutes.

Drain artichokes, and add to fennel mixture. Cover and cook, stirring frequently, for 30 minutes or until artichokes are tender. Remove bay leaf. Season to taste with salt and pepper. Serve with a slotted spoon.

Bring 4 cups water and 1/2 teaspoon salt to a boil. Cook farro 10 minutes or until al dente. Strain and cool; set aside.

Place dried porcini mushrooms in 1 cup lukewarm water; let stand 10 minutes. Chop mushrooms, and reserve liquid.

Combine fresh mushrooms, 1/4 cup olive oil, remaining 1/2 teaspoon salt, and pepper in a medium bowl, and toss to coat. Place on a baking sheet; roast at 400° for 20 minutes or until golden, stirring twice.

Heat 1/4 cup olive oil in a Dutch oven over medium heat. Add onion and next 3 ingredients; cook until tender. Add bay leaf and next 3 ingredients. Stir in chopped hydrated porcini mushrooms, porcini liquid, and remaining 1 tablespoon olive oil. Cover, reduce heat to low, and cook 30 minutes or until cavolo nero is tender. Stir in farro and broth. Simmer, uncovered, 10 to 15 minutes or until almost all liquid has been absorbed. Fold in roasted mushrooms. Remove bay leaf.

Combine onion and next 6 ingredients in a large bowl.

Cut four large pieces of parchment paper long enough to cover length of fish, and fold each in half lengthwise. Spoon onion mixture on bottom halves of parchment. Place one fish against the crease of each parchment piece, drizzle with white wine, and sprinkle with salt and pepper.

Fold the parchment at the bottom corner over itself. Continue folding over the previous fold to create a pleat and allow for the paper to be sealed tight. When you have formed a half circle and reached the opposite end of the crease, tuck the paper under the last fold. Place on a large baking sheet.

Bake at 350° for 20 to 25 minutes or until the fish is cooked through. Carefully tear paper open, allowing steam to escape.

Tip: If fish is too large to allow parchment paper to seal tight, place on aluminum foil and wrap foil up and around parchment edge, pinching to seal.

Trim meat, and cut into 1-inch cubes. Sprinkle with salt and pepper. Heat oil in a large, heavy pot over medium-high heat. Add trimmed meat, and cook 5 minutes or until browned on all sides.

Add pancetta, and cook 5 minutes or until golden brown. Reduce heat to medium-low, and add garlic and next 5 ingredients. Cook 5 to 7 minutes or until vegetables are tender. Stir in mushrooms and tomato paste. Cook 5 minutes, stirring occasionally and allowing mixture to caramelize on the bottom of the pot.

Add wine, stirring to loosen browned bits from bottom of pot. Cook over medium-high heat 7 minutes or until wine is almost evaporated.

Stir in chopped tomato and broth. Bring mixture to a simmer over medium-low heat. Simmer 2 to 3 hours or until meat is tender; remove bay leaf. Skim excess oil from top of ragù. Press down on ragù with a potato masher or spatula to break up large pieces. Serve over hot cooked pappardelle; sprinkle with fresh Parmesan cheese.

Combine honey, olive oil, and Champagne vinegar in a small bowl. Toss with halved figs, salt, and pepper. Place figs on a jelly-roll pan, and roast at 400° for 10 to 15 minutes or until almost tender. Reserve juices, and set aside.

Combine sugar and water in a small saucepan, and place over medium-high heat. Heat the mixture to 240°; remove from heat.

Beat egg yolks at high speed with an electric mixer until thick and bright yellow. Slowly pour hot sugar mixture into yolks, beating at high speed until well incorporated; cool to room temperature.

Beat whipping cream at medium speed with an electric mixer until stiff peaks form; fold into egg yolk mixture. Fold in ricotta cheese. Chop half of figs, and fold into egg yolk mixture, reserving remaining figs for topping. Pour into a 13- x 9-inch dish, and freeze overnight.

Let stand at room temperature about 15 minutes before serving. Scoop into serving dishes, and top with remaining figs and reserved roasting juices.