A collection of recipes of traditional Italian first courses, including Minestrone, Risottos, Fresh Egg Pasta, Gnocchi, Pesto Sauce, and more.

acquacotta

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

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.

Asparagus and sausage sauce for pasta

This is a simple, delicious sauce for when asparagus is in season.

Fresh Egg Pasta

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.

Gnudi – “naked” ricotta and spinach dumplings

These are called "naked" dumplings since they are like ricotta and spinach ravioli without their pasta "clothing". They are easy to make and delicious!
Creamy Artichoke Soup

Creamy artichoke soup

This is an adapted version of a traditional Jewish-Italian Purim dish.

Certaldo Onion Soup

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.

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.
acquacotta

Acquacotta – a delicious vegetable soup

This is an adapted version of a traditional Jewish-Italian Purim dish.