A collection of recipes of traditional Italian first courses, including Minestrone, Risottos, Fresh Egg Pasta, Gnocchi, Pesto Sauce, and more.

Ragù ~ Rich Meat and Vegetable Sauce

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).
pomarola

Pomarola ~ Simple fresh tomato and basil sauce

During our cooking vacations in Italy, we teach you various tomato sauces, some that are packed with tasty vegetables and some that have a purer tomato taste. This simple sauce relies on good, tasty, ripe tomatoes, fresh basil and a good olive oil.

Risotto

The best types of rice for making risotto are: Arborio, Carnaroli and Vialone nano. These have round grains and are starchy, becoming creamy when cooked.
gnocchi

Potato Gnocchi & Potato and Spinach Gnocchi

The less flour you use, the lighter the gnocchi will be, but the more likely it will be to go mushy while you wait to cook it, handle it and when it is cooking in the water.

Vegetable-based Tomato Sauce

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.

Fresh Basil Pesto

In the summer, nothing beats the pungent, aromatic flavours and satisfying texture of a home-made pesto sauce.

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.

Asparagus sauce for pasta

Asparagus is available for only a very short season. We love it and try to eat it in as many ways as possible before the long wait for the next harvest.

Bell pepper soup

Manuela adapted a green pepper soup that she tasted in the famous Cibrèo in Florence, and came up with this smooth, full-flavoured delight.

The classic lasagna

A delicious, filling dish which can satisfy lots of people and be made in advance.