Buckwheat crepes with squash and chestnuts
This warming fall recipe combines the sweetness of chestnuts, leek and squash with the nutty taste of buckwheat.
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.
Braised fennel, pomegranate and orange
A colourful side dish for the fall!
Asparagus and sausage sauce for pasta
This is a simple, delicious sauce for when asparagus is in season.
Minestrone alla Genovese ~ Silky vegetable soup with basil pesto
This soup is almost too solid to be called a soup. Its flavours are very rich, with the mushrooms and basil really adding a great depth of flavour.
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!
Lentil and celeriac salad
A great way to eat lentils when the weather is war. This salad has great bite and a lovely flavour.
Pasta with broccoli
This is a quick, healthy and tasty dish originally from southern Italy which has many possible variations (some add anchovies, some boil the broccoli in the pasta water etc).
Baked Squash Gnocchi
These are not like boiled gnocchi at all, but are creamy balls of squash baked in a tomato sauce. Guests who come on our cooking courses in Italy say that they are one of their favorite fall dishes.
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.