Posts

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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).
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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.
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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.
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Fresh Basil Pesto

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In the summer, nothing beats the pungent, aromatic flavours and satisfying texture of a home-made pesto sauce.
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Ragù ~ Rich Meat and Vegetable Sauce

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There are dozens of versions of ragù which are favourites in different regions of Italy. During our cooking classes in Tuscany, we teach this Tuscan version (using not much tomato).