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!

Sformato ~ Soufflé-like Vegetable Flans

Italian soufflés are more rustic and forgiving than their French cousins. They do not have to be eaten when just risen.In fact they are easier to cut and serve when they have cooled down a little.

Herby turkey breast cooked in milk

This is our family dish which has been passed down through the generations and adapted a little. A butterflied turkey breast is stuffed with herbs and grapes, rolled up and tied and cooked in milk.

Chicken or turkey breast rolls

Chicken or turkey breast fillets are filled, rolled up and cooked to make a succulent, interesting dish.

Polpettone ~ Tuscan Meatloaf

This dish is colourful, moist, flavoursome and very comforting.

Herby Roast Beef

At our cooking classes in Tuscany we always have plenty of fresh herbs in the garden. It's useful to have a few pots on your kitchen window sill to jazz up any dish. The herbs really take this simple classic to another level. Completely different from any roast beef you’ve had!

Stuffed Round Zucchini/Courgettes

This recipe looks particularly good made with the cute round zucchini, but is equally tasty made with the long variety. Remember to be careful to reduce cooking times if your zucchini are small.

Salt Cod in a Tomatoey Sauce

This is the classic way to prepare salted cod, but you can use any firm-fleshed fresh white fish.

Stracotto ~ Tuscan “Overcooked” Beef

The vegetables in this slow cooked dish produce a velvety-textured sauce which goes perfectly with the tender meat.

Aubergine/eggplant parmigiana

This Italian restaurant classic is a little time-consuming (the grilled eggplant takes a while) but your guests will tell you that it is well worth all the effort.