Posts

Pasta con le patate ~ Neapolitan pasta and potato soup

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This is a traditional Neapolitan recipe, from the times when many people needed to be fed with very little. And it still needed to be delicious. This soup is creamy and satisfying and pleases the crowds!

Acquacotta ~ Light Tuscan vegetable soup with tomato and egg

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This is the Tuscan "stone soup": a soup made out of practically nothing. This is a delicious light soup made out simple vegetables that are always on hand. The addition of bread and an egg give it consistency.

Minestrone alla Genovese ~ Silky vegetable soup with basil pesto

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This soup is almost too solid to be called a soup. Its flavours are very rich, with the mushrooms and basil really adding a great depth of flavour.

Minestrone ~ Tuscan Vegetable Soup

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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.

Pasta with broccoli

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This is a quick, healthy and tasty dish originally from southern Italy which has many possible variations (some add anchovies, some boil the broccoli in the pasta water etc).

Zucchini (courgette) and ricotta sauce

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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.

Fresh Egg Pasta

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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.

Porcini Sauce for Pasta

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Fresh porcini are wonderfully aromatic and just melt in your mouth.

Vegetable-based Tomato Sauce

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This is a good alternative to a classic tomato and basil sauce. It has more texture and a more subtle, less tart flavour.Great with potato gnocchi, pasta, or any recipe that calls for a tomato-based sauce.
butter sage sauce

Butter, Cream & Sage Sauce

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This sauce is perfect to enhance the subtle flavours of homemade pasta, ravioli and gnocchi.