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!
gnocchi-zucca
, ,

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.
peperonata
, ,

Peperonata ~ Stewed bell peppers

/
This dish is even nicer the day after it has been made and is delicious warm, cold and at room temperature!
minestrone
, , , , ,

Minestrone ~ Tuscan Vegetable Soup

/
The distinctive taste of this soup comes from the cavolo nero ("black cabbage"). This has recently been popularized by chefs such as Jamie Oliver and is now available in many farmers' markets.
pasta-with-broccoli
, , , , , ,

Pasta with broccoli

/
This is a quick, healthy and tasty dish originally from southern Italy which has many possible variations (some add anchovies, some boil the broccoli in the pasta water etc).
chickpea soup
, , , ,

Pasta and chickpea soup

/
This dish is lighter than it sounds, but is satisfying enough to have as a one-course meal with bread to dip into the bowl. It is a hit on our cooking courses in Italy, particularly the vegetarian ones.
tuscan-bread-soup
, , , , ,

Tuscan vegetable and bread soup

/
This soup, like many others, actually improves if left for a day or so. We make a large batch and have it in varied ways - without the bread soaked into it but served on top of hot toast rubbed with raw garlic or with the bread and served at room temperature.
crostini-funghi
, ,

Mushroom crostini

/
Best served warm, these crostini will have your guests demanding more. You'll see that the vin santo gives the mushrooms a very special flavour, and the butter gives them a melt in the mouth texture.
pumpkin-risotto
, , ,

Risotto

/
The best types of rice for making risotto are: Arborio, Carnaroli and Vialone nano. These have round grains and are starchy, becoming creamy when cooked.