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

Orange and chocolate cake

This is a typical Sephardic Passover cake, which has various versions, made throughout the Mediterranean.
March 13, 2012/by Riccardo

Cantuccini

These are the classic “biscotti” as they are often known in the US (in Italian, this just means any “cookies”). Using the finest flour available results in the most mouthwatering morsels.
March 4, 2010/by Manuela
Panna cotta

Panna Cotta

The secret to a good panna cotta is achieving something that sets, but is still wonderfully creamy. Experiment with agar- agar quantities since they do vary!
April 5, 2010/by Shilpa

Sformato ~ Soufflé-like Vegetable Flans

Italian soufflés are more rustic and forgiving than their French cousins. They do not have to be eaten when just risen.In fact they are easier to cut and serve when they have cooled down a little.
November 1, 2010/by Manuela

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