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

Puttanesca Pasta Sauce

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This is a great, quick pasta sauce to make while your pasta is cooking. The ingredients are typical of Southern Italy and it apparently became popular in the 1960s.

Fresh Basil Pesto

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In the summer, nothing beats the pungent, aromatic flavours and satisfying texture of a home-made pesto sauce.

Ragù ~ Rich Meat and Vegetable Sauce

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There are dozens of versions of ragù which are favourites in different regions of Italy. During our cooking classes in Tuscany, we teach this Tuscan version (using not much tomato).

Vegetable-based Tomato Sauce

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This is a good alternative to a classic tomato and basil sauce. It has more texture and a more subtle, less tart flavour.Great with potato gnocchi, pasta, or any recipe that calls for a tomato-based sauce.
butter sage sauce

Butter, Cream & Sage Sauce

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This sauce is perfect to enhance the subtle flavours of homemade pasta, ravioli and gnocchi.

Asparagus sauce for pasta

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Asparagus is available for only a very short season. We love it and try to eat it in as many ways as possible before the long wait for the next harvest.

Spring vegetable pasta

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This is a light pasta dressing made with the freshest Spring vegetables

Bell pepper soup

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Manuela adapted a green pepper soup that she tasted in the famous Cibrèo in Florence, and came up with this smooth, full-flavoured delight.

The classic lasagna

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A delicious, filling dish which can satisfy lots of people and be made in advance.

Eggplant, tomato and basil sauce with ricotta

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This simple sauce relies on good eggplants (aubergines), tasty, ripe tomatoes, fresh basil and a good ricotta cheese. A real treat in the autumn at our cooking school in Tuscany!