Organic Tuscany Cookbook
stuffed zucchini

Zucchine ripiene
Stuffed round zucchini/courgettes

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This recipe looks particularly good made with the cute round zucchini, but is equally tasty made with the long variety. Remember to be careful to reduce cooking times if your zucchini are small. Read Recipe »

Zuppa toscana

Zuppa di fagioli e scarola
Bean and escarole soup

You can serve small quantities of this Tuscan bean dish on crostini, as an appetizer, or larger quantities as a hearty soup.

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Thumbnail image for <strong>Pappa al Pomodoro </strong><br /><em>Tuscan tomato, bread and herb soup</em>

Pappa al Pomodoro 
Tuscan tomato, bread and herb soup

This classic summer dish is very versatile: it can be eaten hot, at room temperature or chilled. It relies on the very best ripe, tasty tomatoes. If you find your tomatoes a little lacking in taste, add a cup or two of good organic crushed tomatoes to enrich the flavour.

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Thumbnail image for <strong>Crostata di frutta </strong><br /><em>Fruit and custard tart</em>

Crostata di frutta
Fruit and custard tart

This is a tart to rival a patisserie bought one. Delicious with soft fruit such as raspberries.

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Thumbnail image for <strong>Minestrone di primavera </strong><br /><em>Springtime minestrone</em>

Minestrone di primavera
Springtime minestrone

A slow-cooked minestrone made with fresh seasonal ingredients and served with good bread is a healthy and delicious dinner or lunch. The winter version has more potatoes in it, and denser, richer vegetables such as cavolo nero. Its springtime cousin is altogether lighter and fresher.

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Polpettone

Polpettone
Tuscan meatloaf

We always hesitate to call this dish “meatloaf ” because of the possible negative connotations of the word. Rest assured – this dish is colourful, moist, flavoursome and very comforting.

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Schiacciata con l’Uva

Schiacciata con l’Uva
Tuscan Grape Harvest Cake

In Tuscany, this complex-flavoured but simple to make cake is only made for a few week a year, when the small, sweet, seedy red grapes are around (many are “gleaned” in the vineyards after the harvest). Use the sweetest red grapes you can.

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Thumbnail image for <strong>Budino cremoso </strong><br /><em>Italian crème caramel</em>

Budino cremoso
Italian crème caramel

Traditionally a “budino” is made in a large mould, not little individual moulds. It makes for a more spectacular sight when it it served, but be careful when you turn it upside down to serve!

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Torta della Nonna

Torta della Nonna
Custard Pie with Pine Nuts and Almonds

This translates as the “Grandmother’s cake”. In this traditional Tuscan dessert the combination of rich pastry, delicate custard and toasted nuts makes for a special treat indeed.

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Tiramisu

Tiramisù
Tiramisu

Tiramisu (literally “Pick me up”) seems to have been around for generations, but is in fact a creation from the 1980s! Our version uses custard. At home in Italy, people will often use raw eggs, beating the yolks with the sugar and mascarpone, then folding the whites in very gently.

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