Minestrone alla Genovese ~ Silky vegetable soup with basil pesto

This soup is almost too solid to be called a soup. Its flavours are very rich, with the mushrooms and basil really adding a great depth of flavour.

Aubergine (Eggplant) Caviar with lemon and yogurt

This eggplant caviar is fresh and lemony. A little cumin gives it a hint of the Middle East.

Zucchini (courgette) and ricotta sauce

The pungency of the garlic and fresh flavor of the basil make this a delicious sauce. The zucchini that we use on our cooking courses in Tuscany are small and light green skinned.

Lentil and celeriac salad

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

Aubergine (Eggplant) Crostini

Crostini are little appetizers that you can invent yourself depending on what’s in season and what ingredients you happen to have around. It is easy to cook eggplant in too much oil, since it is something of an oil sponge… this recipe seals the eggplant before oil is added so that you use less oil.

Tomato and Basil bruschetta

In Italian, this simple but delicious tomato appetizer is pronounced "Brusketta". Obviously, use the tastiest tomatoes that you can get hold of. Often, cherry tomatoes have a lot more flavour than larger varieties.

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!

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.
pappa al pomodoro

Pappa al Pomodoro ~ Tuscan Tomato, Bread and Herb Soup

This classic summer dish is very versatile: it can be eaten hot, at room temperature or chilled. It does however rely on ripe, tasty tomatoes.

Fruit and Custard Tart

This is a tart to rival a patisserie bought one. In our cooking courses in Italy we show you just how the pastry should be rolled out: quickly, gently but firmly. It takes some practice, but is well worth mastering. Delicious with soft fruit such as raspberries.