Tuscan bean and farro soup (zuppa di farro)

This bean and spelt soup hails from the Lucca region of Tuscany, known for its hearty, honest cuisine. Rich in legumes and grains, it’s a rustic, comforting dish made with farro, borlotti beans, and good olive oil. Creamy and nourishing, this traditional Luccan soup is perfect for cozy winter dinners.
Baked fennel with oranges and black olives

Baked fennel with oranges and olives

Baked Fennel with Oranges and Olives is a light, fragrant, and incredibly simple dish to prepare. Inspired by the classic Sicilian fennel and orange salad, this version takes the same refreshing ingredients and transforms them in the oven, deepening their flavors. The sweetness of the oranges, the subtle anise notes of the fennel, and the briny kick from the black olives come together beautifully in this elegant side dish.
Sicilian eggplant caponata with olives, celery and basil

Eggplant caponata: Sicilian sweet and sour eggplant, without deep-frying

Easy Sicilian eggplant (aubergine) caponata: a sweet and sour dish with celery, olives, capers and tomato. Lighter, make-ahead and best served cold.
Pasta with fresh arugula pesto

Arugula pesto: a fresh, peppery pasta sauce in 10 minutes

Homemade trofie pasta twists

How to make trofie: hand-rolled eggless pasta twists from Liguria

Make trofie at home: short, twisted Ligurian pasta made with just flour and water, shaped around a wooden skewer for easy results. Perfect with pesto.
Freshly baked Tuscan focaccia

Whole wheat focaccia with cherry tomatoes and oregano

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An easy but unusual focaccia recipe which makes a rustic-textured, half wholewheat bread. Ideal to eat with cheeses and salad.
Pan-fried Brussels sprouts with hazelnuts

Crunchy pan-fried Brussels sprouts with hazelnuts and chili

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

Ciambelline al vino: Italian wine and olive oil cookies

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Christmas cookies that aren't full of butter! Here the cinnamon and anise gives these bread-like rings a festive flavour!
Baked fennel with orange and pomegranate

Baked fennel with orange and pomegranate

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Soft-baked fennel with orange and fresh pomegranate seeds: a colourful, easy autumn side dish from our Tuscan cooking school.
Biancomangiare, Sicilian almond milk pudding

Biancomangiare: Sicilian almond milk pudding

This dessert has clear Arab origins and is traditional in Sicily, Sardinia and the Val d'Aosta. It is generally made with cow's milk but in the Sicilian county of Modica it is made with almond milk.