Carnival ribbons - Chiacchiere

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Different versions of these fried dough ribbons can be found all over Italy at Carnival.

Pizza ebraica - Jewish sweet "pizza"

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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.

Ricciarelli - Sienese almond biscuits

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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.
Italian Apple Cake

Moist Apple Cake

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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!

Gnudi - "naked" ricotta and spinach dumplings

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These are called "naked" dumplings since they are like ricotta and spinach ravioli without their pasta "clothing". They are easy to make and delicious!
Buckwheat crepes

Buckwheat crepes with a spinach and ricotta filling

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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.

Slow-cooked green beans in a tomato sauce

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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.

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.

Carnival Sponge Cake

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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.

Certaldo Onion Soup

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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.