Pollo ai semi di finocchio
Chicken with fennel seeds

An aromatic, original twist on a simple dish.
January 3, 2010/by Tina

Cecina – Baked chickpea pancake

There are versions of this all the way up to the French Riviera. In Livorno (Leghorn) it is served as an energy-packed sandwich.
January 2, 2010/by Manuela

Polpettine di patate
Tuscan potato croquettes

The flavours of the nutmeg, garlic and parsley really stand out in this simple peasant side dish/appetizer.
January 2, 2010/by Manuela

Fennel gratin

A simple yet delicious way to prepare this nutritious and aromatic vegetable.
January 2, 2010/by Shilpa

Creamy celery in tomato sauce

This is an original and tasty dish, ideal for using up leftover celery (those heads are always a little large to use up in one go…) It tends to come out creamier using spelt flour to coat, but wheat flour is fine too.
August 24, 2008/by Riccardo

Aubergine (Eggplant) Caviar with lemon and yogurt

This eggplant caviar is fresh and lemony. A little cumin gives it a hint of the Middle East.
October 1, 2015/by Shilpa

Aubergine (Eggplant) Crostini

Crostini are little appetizers that you can invent yourself depending on what’s in season and what ingredients you happen to have around. It is easy to cook eggplant in too much oil, since it is something of an oil sponge… this recipe seals the eggplant before oil is added so that you use less oil.
October 24, 2010/by Riccardo

Cardoons in a tomato sauce

Cardoon grows everywhere and is from the same family as the artichoke and as well as being nutritious (plenty of potassium, calcium and iron) is incredibly tasty.
January 2, 2010/by Manuela

Vegan chocolate cake

A vegan delight!
September 25, 2015/by Shilpa

Tomato and Basil bruschetta

In Italian, this simple but delicious tomato appetizer is pronounced "Brusketta". Obviously, use the tastiest tomatoes that you can get hold of. Often, cherry tomatoes have a lot more flavour than larger varieties.
October 24, 2010/by Riccardo
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