Buckwheat crepes with squash and chestnuts

/
This warming fall recipe combines the sweetness of chestnuts, leek and squash with the nutty taste of buckwheat.
Buckwheat crepes

Buckwheat crepes with ricotta and spinach

/
These delicious crepes are a great alternative to pasta. You can make them hours in advance and assemble them just before warming and serving.

Braised fennel, pomegranate and orange

/
A colourful side dish for the fall!

Asparagus and sausage sauce for pasta

/
This is a simple, delicious sauce for when asparagus is in season.
Italian Apple Cake

Moist Apple Cake

/
Manuela’s mother has offered lots of inspiration and recipes for our cooking classes in Tuscany. This is one of her recipes, now handed down to her children and grandchildren. Thanks Licia!

Baked Squash Gnocchi

/
These are not like boiled gnocchi at all, but are creamy balls of squash baked in a tomato sauce. Guests who come on our cooking courses in Italy say that they are one of their favorite fall dishes.

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!

Pasta con le patate ~ Neapolitan pasta and potato soup

/
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

/
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

/
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.