Pasta and chickpea soup

This dish is lighter than it sounds, but is satisfying enough to have as a one-course meal with bread to dip into the bowl. It is a hit on our cooking courses in Italy, particularly the vegetarian ones.
November 2, 2010/by Riccardo

Herby turkey breast cooked in milk

This is our family dish which has been passed down through the generations and adapted a little. A butterflied turkey breast is stuffed with herbs and grapes, rolled up and tied and cooked in milk.
February 9, 2010/by Riccardo

Bonet ~ Caramel, coffee and amaretto dessert

The Bonet (perhaps the name comes from a word for "hat"?) is a traditional dessert from the Piedmont area. There are records of this dish which date back to the noble banquets of the 13th century. Enjoy!
November 18, 2012/by Riccardo

Salsa Verde Canapés

Crostini are little appetizers that you can invent yourself depending on what’s in season and what you have in the house. Salsa verde is a tangy herby sauce often served to accompany boiled meats, but delicious in its own right.
April 25, 2010/by Riccardo

Tuscan vegetable and bread soup

This soup, like many others, actually improves if left for a day or so. We make a large batch and have it in varied ways - without the bread soaked into it but served on top of hot toast rubbed with raw garlic or with the bread and served at room temperature.
October 25, 2010/by Riccardo

Chicken or turkey breast rolls

Chicken or turkey breast fillets are filled, rolled up and cooked to make a succulent, interesting dish.
October 20, 2016/by Riccardo
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.
March 13, 2010/by Riccardo

Tuscan Chicken Liver Paté

This is the most classic of all Tuscan crostini. Even those who say they don’t like paté love this one!
February 28, 2010/by Riccardo

Polpettone ~ Tuscan Meatloaf

This dish is colourful, moist, flavoursome and very comforting.
April 7, 2010/by Riccardo
minestrone

Springtime Minestrone

A slow-cooked minestrone made with fresh seasonal ingredients and served with good bread is a healthy and delicious dinner or lunch.
May 18, 2010/by Riccardo

Fried Zucchini Blossoms

This is a dish to be made and savoured immediately. You can even make it as a pre-dinner nibble while you finish cooking something time-consuming with friends.
March 12, 2010/by Riccardo
pappa al pomodoro

Pappa al Pomodoro ~ Tuscan Tomato, Bread and Herb Soup

This classic summer dish is very versatile: it can be eaten hot, at room temperature or chilled. It does however rely on ripe, tasty tomatoes.
June 7, 2010/by Riccardo

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