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
Orange and chocolate cake
This is a typical Sephardic Passover cake, which has various versions, made throughout the Mediterranean.
March 13, 2012
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
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
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
Tuscan Grape Harvest Cake
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.
April 5, 2010
We have met some true cheesecake connoisseurs at our cooking school in Italy, but many say that this has become their favourite baked cheesecake recipe!
December 22, 2010
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!
October 14, 2010
Apple Tart with Frangipane Layer
Moist, deliciously simple tart.
March 25, 2010
Eggplant /Aubergine Croquettes
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!
March 14, 2010
Budino ~ Italian Crème Caramel
Traditionally a "budino" is made in a large mould, not little individual moulds. It makes for a more spectacular sight when it it served, but be careful when you turn it upside down to serve!
April 5, 2010
Bean and Escarole Soup
You can serve small quantities of this Tuscan bean dish on crostini, as an appetizer, or larger quantities as a hearty soup.
June 13, 2010
Page 2 of 8
Keeping sharing simple...
Organic Tuscany Cooking Classes
The cooking classes
Prices and calendar
Where we are
Recipes by seasons
Recipes by type
Best rated recipes
Certaldo Onion Soup
Guinea Fowl with Walnuts and Grape Juice
Vegan chocolate cake
Lentil and celeriac salad
Arista -Tuscan-style roast pork
Scroll to top