Hazelnut sponge cake with raspberries and fresh cream

A deliciously light fluffy sponge with a subtle nutty flavour!
June 19, 2017/by Shilpa

Asparagus and sausage sauce for pasta

This is a simple, delicious sauce for when asparagus is in season.
June 15, 2017/by Shilpa

Pici all’aglione

This is a classic Sienese pasta dish: hand-rolled pasta with a tomato and garlic sauce.
May 10, 2017/by Shilpa

Bianco mangiare (a traditional blancmange)

This dessert has clear Arab origins and is traditional in Sicily, Sardinia and the Val d'Aosta. It is generally made with cow's milk but in the Sicilian county of Modica it is made with almond milk.
May 10, 2017/by Shilpa

Carnival ribbons – Chiacchiere

Different versions of these fried dough ribbons can be found all over Italy at Carnival.
February 28, 2017/by Shilpa

Pizza ebraica – Jewish sweet “pizza”

This delectable item is not pizza at all, but an eggless, unleavened pastry crammed full of whole almonds and candied fruit and cooked until it looks rather burnt but is in fact absolutely perfect, with the nuts crunchy and fruits bursting with flavour.
January 16, 2017/by Shilpa

Ricciarelli – Sienese almond biscuits

For many, along with the spice-dense panforte, the light, sophisticated ricciarello is the true Tuscan Christmas treat. They used to be made in convents and apothecary shops, the only places where the right spices and storage conditions would be found.
January 25, 2016/by Riccardo
Italian Apple Cake

Moist Apple Cake

Manuela’s mother has offered lots of inspiration and recipes for our cooking classes in Tuscany. This is one of her recipes, now handed down to her children and grandchildren. Thanks Licia!
April 5, 2012/by Manuela

Gnudi – “naked” ricotta and spinach dumplings

These are called "naked" dumplings since they are like ricotta and spinach ravioli without their pasta "clothing". They are easy to make and delicious!
February 26, 2017/by Shilpa
Buckwheat crepes

Buckwheat crepes with a spinach and ricotta filling

Buckwheat flour makes delicious crepes and is gluten free. you can fill the crepes with all sorts of things. Our recipe used ricotta and spinach, seasoned with nutmeg.
February 2, 2017/by Shilpa

Slow-cooked green beans in a tomato sauce

This is a signature dish of the late great Mario, the multitalented father of Tina who used to be one of our amazing instructors at our cooking classes in Italy. You may say that you like your green beans to be firm and crunchy, but after tasting this dish you may also appreciate their sweet, melt-in-the-mouth quality when slow cooked.
January 7, 2010/by Tina

Fruit and Custard Tart

This is a tart to rival a patisserie bought one. In our cooking courses in Italy we show you just how the pastry should be rolled out: quickly, gently but firmly. It takes some practice, but is well worth mastering. Delicious with soft fruit such as raspberries.
May 25, 2010/by Manuela

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