About Riccardo
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Entries by Riccardo
Roast Peppers & Goat’s Cheese Canapés
in Appetizers, Summer, VegetarianCrostini 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!
Ciambelline al vino (Ring-shaped cookies from Lazio)
in UncategorizedChristmas cookies that aren’t full of butter! Here the cinnamon and anise gives these bread-like rings a festive flavour!
Moist Apple Cake
in Desserts, Fall, Vegetarian, WinterManuela’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”
in Desserts, Vegetarian, WinterThis 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
in Fall, First Courses, Vegetable, VegetarianThis warming fall recipe combines the sweetness of chestnuts, leek and squash with the nutty taste of buckwheat.
Pear and Fig Tart
in Desserts, Summer, VegetarianYou 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.