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!

Pizza ebraica - Jewish sweet "pizza"

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This delectable item is not pizza at all, but an eggless, unleavened pastry crammed full of whole almonds and candied fruit and cooked until it looks rather burnt but is in fact absolutely perfect, with the nuts crunchy and fruits bursting with flavour.

Ricciarelli - Sienese almond biscuits

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For many, along with the spice-dense panforte, the light, sophisticated ricciarello is the true Tuscan Christmas treat. They used to be made in convents and apothecary shops, the only places where the right spices and storage conditions would be found.
Italian Apple Cake

Moist Apple Cake

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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!

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.