Hazelnut sponge cake with raspberries and fresh cream
A deliciously light fluffy sponge with a subtle nutty flavour!
Bianco mangiare (a traditional blancmange)
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.
Pizza ebraica – Jewish sweet “pizza”
This 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.
Ricciarelli – Sienese almond biscuits
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.
Vegan chocolate cake
A vegan delight!
Carnival Sponge Cake
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.
Serenella’s Amazing Chocolate Cake
Serenella is one of our lovely instructors at our cooking school in Italy. This moist, rich cake is addictive!
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!
Moist Apple Cake
Manuela’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!
Orange and chocolate cake
This is a typical Sephardic Passover cake, which has various versions, made throughout the Mediterranean.