Creamy artichoke soup
This is an adapted version of a traditional Jewish-Italian Purim dish.
Tiramisù
Tiramisu (literally “Pick me up”) seems to have been around for generations, but is in fact a creation from the 1970s! The version that we teach at our cooking school in Tuscany uses custard.
Certaldo Onion Soup
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.
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.
Custard Pie with Pine Nuts & Almonds
In this traditional Tuscan dessert the combination of rich pastry, delicate custard and toasted nuts makes for a special treat indeed.
Panna Cotta
The secret to a good panna cotta is achieving something that sets, but is still wonderfully creamy. Experiment with agar- agar quantities since they do vary!
Sformato ~ Soufflé-like Vegetable Flans
Italian soufflés are more rustic and forgiving than their French cousins. They do not have to be eaten when just risen.In fact they are easier to cut and serve when they have cooled down a little.
Tuscan Grape Harvest Cake
In Tuscany, this complex-flavoured but simple to make cake is only made for a few weeks a year, when the small, sweet, seedy red grapes are around (many are “gleaned” in the vineyards after the harvest). Use the sweetest red grapes you can.
Ricotta cheesecake
We have met some true cheesecake connoisseurs at our cooking school in Italy, but many say that this has become their favourite baked cheesecake recipe!
Acquacotta – a delicious vegetable soup
This is an adapted version of a traditional Jewish-Italian Purim dish.
Apple Tart with Frangipane Layer
Moist, deliciously simple tart.
Budino ~ Italian Crème Caramel
Traditionally a "budino" is made in a large mould, not little individual moulds. It makes for a more spectacular sight when it it served, but be careful when you turn it upside down to serve!