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

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/by Manuela
ricotta cheese cake

Ricotta cheesecake

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/by Manuela

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/by Riccardo
Apple tart

Apple Tart with Frangipane Layer

Moist, deliciously simple tart.
March 25, 2010/by Manuela
eggplant croquettes

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/by Manuela
budino

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/by Manuela

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/by Tina

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.
September 27, 2010/by Shilpa
Keeping sharing simple...