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

Slow-cooked green beans in a tomato sauce

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

Carnival Sponge Cake

Schiacciata alla Fiorentina is a fluffy, delicately scented Mardi Gras cake. It is one of the dairy-free desserts that we make during our cooking courses in Italy.
February 27, 2014/by Shilpa

Certaldo Onion Soup

Our local town, Certaldo, had been famous for almost a thousand years for its delicious red onions. A group of local farmers has been growing them and popularising them again. They are used in many dishes. One of the most popular is this simple, warming soup.
January 26, 2016/by Riccardo

Serenella’s Amazing Chocolate Cake

Serenella is one of our lovely instructors at our cooking school in Italy. This moist, rich cake is addictive!
January 21, 2013/by Shilpa

Baked Pumpkin Gnocchi

These are not like boiled gnocchi at all, but are creamy balls of pumpkin baked in a tomato sauce. Guests who come on our cooking courses in Italy say that they are one of their favorite fall dishes.
November 4, 2010/by Shilpa

Custard Pie with Pine Nuts & Almonds

In this traditional Tuscan dessert the combination of rich pastry, delicate custard and toasted nuts makes for a special treat indeed.
April 5, 2010/by Manuela
Pear and Fig Tart

Pear and Fig Tart

You can make this tart with pretty much any fruit, but the combination of figs and pears is divine! During our cooking classes in Tuscany, we use ripe figs from the trees at the top of the hill.
March 4, 2010/by Manuela

Tiramisù

Tiramisu (literally “Pick me up”) seems to have been around for generations, but is in fact a creation from the 1970s! The version that we teach at our cooking school in Tuscany uses custard.
April 5, 2010/by Shilpa

Roast Peppers & Goat’s Cheese Canapés

Crostini are little appetizers that you can invent yourself depending on what’s in season and what ingredients you happen to have around. We often serve these crostini (which are red, white and yellow) alongside our green salsa verde crostini. A pretty combination!
February 27, 2010/by Tina
Keeping sharing simple...