Small Onions in a Balsamic Vinegar Reduction

Your guests will be fighting over these tangy onions! Remember to provide plenty of bread to mop up the delicious caramelized sauce coating them. At our cooking school in Tuscany, this side dish is one of the biggest hits!
March 11, 2010/by Manuela

Zucchini (courgette) and ricotta sauce

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.
September 12, 2012/by Riccardo

Fresh Egg Pasta

Many people who come to our cooking school in Italy feel intimidated by the idea of making pasta from scratch. Once they see how easy and enjoyable it is, they become hooked! Put some music on in your kitchen, and take your time.
February 27, 2010/by Shilpa

Pasta and chickpea soup

This dish is lighter than it sounds, but is satisfying enough to have as a one-course meal with bread to dip into the bowl. It is a hit on our cooking courses in Italy, particularly the vegetarian ones.
November 2, 2010/by Shilpa

Bonet ~ Caramel, coffee and amaretto dessert

The Bonet (perhaps the name comes from a word for "hat"?) is a traditional dessert from the Piedmont area. There are records of this dish which date back to the noble banquets of the 13th century. Enjoy!
November 18, 2012/by Shilpa

Salsa Verde Canapés

Crostini are little appetizers that you can invent yourself depending on what’s in season and what you have in the house. Salsa verde is a tangy herby sauce often served to accompany boiled meats, but delicious in its own right.
April 25, 2010/by Tina

Tuscan vegetable and bread soup

This soup, like many others, actually improves if left for a day or so. We make a large batch and have it in varied ways - without the bread soaked into it but served on top of hot toast rubbed with raw garlic or with the bread and served at room temperature.
October 25, 2010/by Tina

Tuscan Chicken Liver Paté

This is the most classic of all Tuscan crostini. Even those who say they don’t like paté love this one!
February 28, 2010/by Tina

Sundried Tomatoes

Sundried tomatoes prepared like this tend to much tastier than the ones you find already prepared in oil.
March 12, 2010/by Shilpa

Fried Zucchini Blossoms

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.
March 12, 2010/by Manuela
pappa al pomodoro

Pappa al Pomodoro ~ Tuscan Tomato, Bread and Herb Soup

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.
June 7, 2010/by Tina

Mushroom crostini

Best served warm, these crostini will have your guests demanding more. You'll see that the vin santo gives the mushrooms a very special flavour, and the butter gives them a melt in the mouth texture.
February 20, 2010/by Tina

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