green-beans-tomato-sauce
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Slow-cooked green beans in a tomato sauce

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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.
crostata
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Fruit and Custard Tart

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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.
Pear and Fig Tart
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Pear and Fig Tart

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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.
corstini_peperoni
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Roast Peppers & Goat’s Cheese Canapés

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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!
grape-cake
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Tuscan Grape Harvest Cake

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In Tuscany, this complex-flavoured but simple to make cake is only made for a few weeks 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.
peperonata
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Peperonata ~ Stewed bell peppers

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This dish is even nicer the day after it has been made and is delicious warm, cold and at room temperature!
eggplant croquettes
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Eggplant /Aubergine Croquettes

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One of the most delicious things invented! Best fried just before you serve them, but they are fine at room temperature too if it’s a hot day. These go quickly when we make them at our cooking school in Tuscany!
zucchini-pasta
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Zucchini (courgette) and ricotta sauce

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The pungency of the garlic and fresh flavor of the basil make this a delicious sauce. The zucchini that we use on our cooking courses in Tuscany are small and light green skinned.
fiori_fritti
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Fried Zucchini Blossoms

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This is a dish to be made and savoured immediately. You can even make it as a pre-dinner nibble while you finish cooking something time-consuming with friends.
pappa al pomodoro
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Pappa al Pomodoro ~ Tuscan Tomato, Bread and Herb Soup

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This classic summer dish is very versatile: it can be eaten hot, at room temperature or chilled. It does however rely on ripe, tasty tomatoes.