Stracotto ~ Tuscan “Overcooked” Beef

The vegetables in this slow cooked dish produce a velvety-textured sauce which goes perfectly with the tender meat.
March 2, 2010/by Riccardo
butter sage sauce

Butter, Cream & Sage Sauce

This sauce is perfect to enhance the subtle flavours of homemade pasta, ravioli and gnocchi.
February 12, 2010/by Riccardo

Asparagus sauce for pasta

Asparagus is available for only a very short season. We love it and try to eat it in as many ways as possible before the long wait for the next harvest.
February 15, 2010/by Riccardo

Spring vegetable pasta

This is a light pasta dressing made with the freshest Spring vegetables
April 29, 2008/by Riccardo

Aubergine/eggplant parmigiana

This Italian restaurant classic is a little time-consuming (the grilled eggplant takes a while) but your guests will tell you that it is well worth all the effort.
February 14, 2010/by Riccardo

Bell pepper soup

Manuela adapted a green pepper soup that she tasted in the famous Cibrèo in Florence, and came up with this smooth, full-flavoured delight.
February 14, 2010/by Riccardo

The classic lasagna

A delicious, filling dish which can satisfy lots of people and be made in advance.
February 12, 2010/by Riccardo

Eggplant, tomato and basil sauce with ricotta

This simple sauce relies on good eggplants (aubergines), tasty, ripe tomatoes, fresh basil and a good ricotta cheese. A real treat in the autumn at our cooking school in Tuscany!
April 21, 2010/by Riccardo

Herby pork stew

The white wine, stock and slow cooking make the pieces of pork really melt in your mouth.
February 1, 2010/by Riccardo

Pomarola ~ Simple fresh tomato and basil sauce

During our cooking vacations in Italy, we teach you various tomato sauces, some that are packed with tasty vegetables and some that have a purer tomato taste. This simple sauce relies on good, tasty, ripe tomatoes, fresh basil and a good olive oil.
March 20, 2010/by Riccardo

Chicken in a rich herb, olive and vegetable sauce

The hint of orange rind and the tang of the olives make this chicken dish very special.
April 30, 2010/by Riccardo

White beans cooked in rosemary, tomato and balsamic vinegar

Creamy white beans in a tangy, herby tomato sauce - this is a Greek-style interpretation of the Tuscan fagioli all'uccelletto. These beans are great served hot or cold, either as an antipasto or as a side dish.
March 28, 2010/by Riccardo

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