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.

Simple zucchini (courgette) pasta sauce

When the zucchini glut is upon us, we have this a couple of times a week. It’s light but fragrant and satisfying.

Panzanella ~ Tuscan bread and tomato salad

This is a great dish to make a couple of hours in advance in the summer, to have ready waiting for you in the fridge when you get back home. It is light yet satisfying.

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.