Italian stuffed calamari in white wine and tomato sauce

Calamari ripieni: Italian stuffed squid in white wine and tomato sauce

Cleaning whole squid can look daunting the first time, but it’s easier than it seems, and fresh calamari are well worth it. Here the tubes are filled with garlic, parsley, olives and breadcrumbs, then simmered in white wine and tomato until tender. A coastal Italian classic, with step-by-step photos.

Tuscan bean and farro soup (zuppa di farro)

This bean and spelt soup hails from the Lucca region of Tuscany, known for its hearty, honest cuisine. Rich in legumes and grains, it’s a rustic, comforting dish made with farro, borlotti beans, and good olive oil. Creamy and nourishing, this traditional Luccan soup is perfect for cozy winter dinners.

Creamy fennel and saffron soup

A silky Tuscan soup of browned fennel and saffron, light and golden, made with just a handful of ingredients. An elegant first course for autumn.
Pan-fried Brussels sprouts with hazelnuts

Crunchy pan-fried Brussels sprouts with hazelnuts and chili

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1 Comment
They key to enjoying them is not to overcook them! This recipe keeps them crunchy and tasty.
Buckwheat crepes with squash and chestnuts

Buckwheat crespelle with squash, chestnuts and ricotta

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This warming fall recipe combines the sweetness of chestnuts, leek and squash with the nutty taste of buckwheat.
Buckwheat crepes with ricotta and spinach

Buckwheat crespelle with ricotta and spinach

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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.
Baked fennel with orange and pomegranate

Baked fennel with orange and pomegranate

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Soft-baked fennel with orange and fresh pomegranate seeds: a colourful, easy autumn side dish from our Tuscan cooking school.
Creamy Certaldo red onion soup with toasted bread

Certaldo onion soup: Tuscan red onion soup with toasted bread

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Our local town, Certaldo, had been famous for almost a thousand years for its delicious red onions. A group of local farmers has been growing them and popularising them again. They are used in many dishes. One of the most popular is this simple, warming soup.
Moist Italian apple cake topped with pine nuts

Licia’s moist Italian apple cake (torta di mele)

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19 Comments
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!
Pasta with broccoli and Parmesan

Orecchiette with broccoli, garlic, chili and capers

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2 Comments
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).