Buckwheat crepes with ricotta and spinach
These delicious crepes are a great alternative to pasta. You can make them hours in advance and assemble them just before warming and serving.
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These delicious crepes are a great alternative to pasta. You can make them hours in advance and assemble them just before warming and serving.
This is a simple, delicious sauce for when asparagus is in season.
For many, along with the spice-dense panforte, the light, sophisticated ricciarello is the true Tuscan Christmas treat. They used to be made in convents and apothecary shops, the only places where the right spices and storage conditions would be found.
Many people who come to our cooking school in Italy feel intimidated by the idea of making pasta from scratch. Once they see how easy and enjoyable it is, they become hooked! Put some music on in your kitchen, and take your time.
A deliciously light fluffy sponge with a subtle nutty flavour!
These are called “naked” dumplings since they are like ricotta and spinach ravioli without their pasta “clothing”. They are easy to make and delicious!
One of the most delicious things invented! Best fried just before you serve them, but they are fine at room temperature too if it’s a hot day. These go quickly when we make them at our cooking school in Tuscany!
Schiacciata alla Fiorentina is a fluffy, delicately scented Mardi Gras cake. It is one of the dairy-free desserts that we make during our cooking courses in Italy.
This dessert has clear Arab origins and is traditional in Sicily, Sardinia and the Val d’Aosta. It is generally made with cow’s milk but in the Sicilian county of Modica it is made with almond milk.
This is an adapted version of a traditional Jewish-Italian Purim dish.