Risotto

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The best types of rice for making risotto are: Arborio, Carnaroli and Vialone nano. These have round grains and are starchy, becoming creamy when cooked.
minestrone

Springtime Minestrone

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A slow-cooked minestrone made with fresh seasonal ingredients and served with good bread is a healthy and delicious dinner or lunch.
cauliflower

Cauliflower with Tomato, Rosemary & Fennel Seeds

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

Stracotto ~ Tuscan “Overcooked” Beef

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

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

Artichoke sauce for pasta

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Artichokes can seem daunting - what to do with all those leaves??!! But once you have conquered the fear, this nutritious and delicious vegetable will become a favourite.

Carciofi alla romana – braised artichokes

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These make a tasty little side dish or aperitif.

Lentil and celeriac salad

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A great way to eat lentils when the weather is war. This salad has great bite and a lovely flavour.

Stuffed artichokes

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You can use the filling here to fill other vegetables, such as peppers, zucchini etc.