Eggplant/aubergine caponata

Crunchy brussels sprouts with hazelnuts

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

Peperonata ~ Stewed bell peppers

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

Slow-cooked green beans in a tomato sauce

This is a signature dish of the late great Mario, the multitalented father of Tina who used to be one of our amazing instructors at our cooking classes in Italy. You may say that you like your green beans to be firm and crunchy, but after tasting this dish you may also appreciate their sweet, melt-in-the-mouth quality when slow cooked.

Braised fennel, pomegranate and orange

A colourful side dish for the fall!
cauliflower

Cauliflower with Tomato, Rosemary & Fennel Seeds

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

Baked Tomatoes Filled with Rice

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 cooked in rosemary, 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.

Stuffed baked onions

Simple flavours - onion and smoked cheese - that combine perfectly for a dish that complements practically all main courses.

Carciofi alla romana – braised artichokes

These make a tasty little side dish or aperitif.