Roast Peppers & Goat’s Cheese Canapés
Crostini are little appetizers that you can invent yourself depending on what’s in season and what ingredients you happen to have around. We often serve these crostini (which are red, white and yellow) alongside our green salsa verde crostini. A pretty combination!
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!
Pizza ebraica – Jewish sweet “pizza”
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.
Buckwheat crepes with squash and chestnuts
This warming fall recipe combines the sweetness of chestnuts, leek and squash with the nutty taste of buckwheat.
Pear and Fig Tart
You can make this tart with pretty much any fruit, but the combination of figs and pears is divine! During our cooking classes in Tuscany, we use ripe figs from the trees at the top of the hill.
Crunchy brussels sprouts with hazelnuts
They key to enjoying them is not to overcook them! This recipe keeps them crunchy and tasty.
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!
Fruit and Custard Tart
This is a tart to rival a patisserie bought one. In our cooking courses in Italy we show you just how the pastry should be rolled out: quickly, gently but firmly. It takes some practice, but is well worth mastering. Delicious with soft fruit such as raspberries.
Slow-cooked green beans in a tomato sauce
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.
Serenella’s Amazing Chocolate Cake
Serenella is one of our lovely instructors at our cooking school in Italy. This moist, rich cake is addictive!
Cantuccini
These are the classic “biscotti” as they are often known in the US (in Italian, this just means any “cookies”). Using the finest flour available results in the most mouthwatering morsels.
Braised fennel, pomegranate and orange
A colourful side dish for the fall!