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

acquacotta

Trofie ~ Fresh eggless pasta twists

Creamy Artichoke Soup

Creamy artichoke soup

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

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.

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!

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.

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.

Zucchini (courgette) and ricotta sauce

The pungency of the garlic and fresh flavor of the basil make this a delicious sauce. The zucchini that we use on our cooking courses in Tuscany are small and light green skinned.
acquacotta

Acquacotta – a delicious vegetable soup

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