Dairy-free lemon custard in small glasses, topped with fresh raspberries

Dairy-free lemon custard (crema de llimona)

Made without milk, this lemon custard popularized by the Catalan chef Carme Ruscalleda is light, tangy and refreshing. Naturally gluten-free and very quick to prepare, it is lighter than classic lemon curd and an ideal summer dessert.
Baked fennel with oranges and black olives

Baked fennel with oranges and olives

Baked Fennel with Oranges and Olives is a light, fragrant, and incredibly simple dish to prepare. Inspired by the classic Sicilian fennel and orange salad, this version takes the same refreshing ingredients and transforms them in the oven, deepening their flavors. The sweetness of the oranges, the subtle anise notes of the fennel, and the briny kick from the black olives come together beautifully in this elegant side dish.

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.
Pasta with asparagus and sausage

Lemon pasta sauce: zesty, buttery and ready in 25 minutes

Sicilian eggplant caponata with olives, celery and basil

Eggplant caponata: Sicilian sweet and sour eggplant, without deep-frying

Easy Sicilian eggplant (aubergine) caponata: a sweet and sour dish with celery, olives, capers and tomato. Lighter, make-ahead and best served cold.
Pasta with fresh arugula pesto

Arugula pesto: a fresh, peppery pasta sauce in 10 minutes

Bowl of creamy artichoke soup topped with toasted nuts

Creamy artichoke soup with potato and toasted hazelnuts

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This is an adapted version of a traditional Jewish-Italian Purim dish.
Pan-fried Brussels sprouts with hazelnuts

Crunchy pan-fried Brussels sprouts with hazelnuts and chili

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They key to enjoying them is not to overcook them! This recipe keeps them crunchy and tasty.
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.
Pasta with asparagus and sausage

Asparagus and sausage pasta sauce

A quick spring pasta sauce of asparagus and Italian sausage, made creamy by blending part of the asparagus with olive oil. No cream needed. Ready in 30 minutes.