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.

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.

Fresh Basil Pesto

/
In the summer, nothing beats the pungent, aromatic flavours and satisfying texture of a home-made pesto sauce.

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!

Vegetable-based Tomato Sauce

/
This is a good alternative to a classic tomato and basil sauce. It has more texture and a more subtle, less tart flavour.Great with potato gnocchi, pasta, or any recipe that calls for a tomato-based sauce.

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.

Bell pepper soup

/
Manuela adapted a green pepper soup that she tasted in the famous Cibrèo in Florence, and came up with this smooth, full-flavoured delight.

Eggplant, tomato and basil sauce with ricotta

/
This simple sauce relies on good eggplants (aubergines), tasty, ripe tomatoes, fresh basil and a good ricotta cheese. A real treat in the autumn at our cooking school in Tuscany!
pomarola

Pomarola ~ Simple fresh tomato and basil sauce

/
During our cooking vacations in Italy, we teach you various tomato sauces, some that are packed with tasty vegetables and some that have a purer tomato taste. This simple sauce relies on good, tasty, ripe tomatoes, fresh basil and a good olive oil.
pomarola

Lentil and celeriac salad

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