Creamy Artichoke Soup

Creamy artichoke soup

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This is an adapted version of a traditional Jewish-Italian Purim dish.

Crunchy brussels sprouts with hazelnuts

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They key to enjoying them is not to overcook them! This recipe keeps them crunchy and tasty.

Buckwheat crepes with squash and chestnuts

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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

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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

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A colourful side dish for the fall!

Gnudi - "naked" ricotta and spinach dumplings

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These are called "naked" dumplings since they are like ricotta and spinach ravioli without their pasta "clothing". They are easy to make and delicious!

Slow-cooked green beans in a tomato sauce

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This is a signature dish of the late great Mario, the multitalented father of Tina who used to be one of our amazing instructors at our cooking classes in Italy. You may say that you like your green beans to be firm and crunchy, but after tasting this dish you may also appreciate their sweet, melt-in-the-mouth quality when slow cooked.

Certaldo Onion Soup

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Our local town, Certaldo, had been famous for almost a thousand years for its delicious red onions. A group of local farmers has been growing them and popularising them again. They are used in many dishes. One of the most popular is this simple, warming soup.

Bean and Escarole Soup (or Crostini)

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You can serve small quantities of this Tuscan bean dish on crostini, as an appetizer, or larger quantities as a hearty soup.

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!