Homemade taralli with fennel seeds

Taralli: crunchy Italian fennel seed crackers, boiled then baked

Make traditional Italian taralli at home! This easy recipe uses flour, white wine, extra virgin olive oil, and toasted fennel seeds for a crispy, savory snack.
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.
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.
Pan-fried Brussels sprouts with hazelnuts

Crunchy pan-fried Brussels sprouts with hazelnuts and chili

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1 Comment
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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0 Comments
Soft-baked fennel with orange and fresh pomegranate seeds: a colourful, easy autumn side dish from our Tuscan cooking school.
Peperonata, Italian stewed red and yellow peppers

Peperonata: Italian sweet and sour stewed peppers

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0 Comments
This dish is even nicer the day after it has been made and is delicious warm, cold and at room temperature!

Pomodori al riso: baked tomatoes stuffed with rice

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0 Comments
You can only use parboiled rice in this recipe since the grains stay separate. Non parboiled rice will turn into a sticky blob!
White beans in tomato sauce with sage

Creamy white beans with sage, tomato and balsamic vinegar

Creamy white beans in a tangy, herby tomato sauce - this is a Greek-style interpretation of the Tuscan fagioli all'uccelletto. These beans are great served hot or cold, either as an antipasto or as a side dish.
Small onions glazed in balsamic vinegar

Sweet and sour baby onions in balsamic vinegar (cipolline in agrodolce)

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3 Comments
Your guests will be fighting over these tangy onions! Remember to provide plenty of bread to mop up the delicious caramelized sauce coating them. At our cooking school in Tuscany, this side dish is one of the biggest hits!
Cauliflower with tomato, rosemary and fennel seeds

Tuscan cauliflower with tomato, rosemary and fennel seeds

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2 Comments
Even self-professed cauliflower haters will love this dish, if you can convince them to try it.