Bowl of creamy artichoke soup topped with toasted nuts

Creamy artichoke soup with potato and toasted hazelnuts

/
0 Comments
This is an adapted version of a traditional Jewish-Italian Purim dish.
Pan-fried Brussels sprouts with hazelnuts

Crunchy pan-fried Brussels sprouts with hazelnuts and chili

/
1 Comment
They key to enjoying them is not to overcook them! This recipe keeps them crunchy and tasty.
Buckwheat crepes with squash and chestnuts

Buckwheat crespelle with squash, chestnuts and ricotta

/
0 Comments
This warming fall recipe combines the sweetness of chestnuts, leek and squash with the nutty taste of buckwheat.
Buckwheat crepes with ricotta and spinach

Buckwheat crespelle with ricotta and spinach

/
0 Comments
These delicious crepes are a great alternative to pasta. You can make them hours in advance and assemble them just before warming and serving.
Baked fennel with orange and pomegranate

Baked fennel with orange and pomegranate

/
0 Comments
Soft-baked fennel with orange and fresh pomegranate seeds: a colourful, easy autumn side dish from our Tuscan cooking school.
Spinach and ricotta gnudi with butter and sage

Gnudi: Tuscan “naked” ricotta and spinach dumplings

/
0 Comments
These are called "naked" dumplings since they are like ricotta and spinach ravioli without their pasta "clothing". They are easy to make and delicious!
Creamy Certaldo red onion soup with toasted bread

Certaldo onion soup: Tuscan red onion soup with toasted bread

/
1 Comment
Our local town, Certaldo, had been famous for almost a thousand years for its delicious red onions. A group of local farmers has been growing them and popularising them again. They are used in many dishes. One of the most popular is this simple, warming soup.
Acquacotta, Tuscan vegetable soup with egg

Acquacotta: Tuscan “cooked water” soup with kale and egg

Tuscan acquacotta, or “cooked water”: a hearty vegetable soup with cavolo nero, porcini and tomato, served over toasted bread and topped with an egg.
Pasta with broccoli and Parmesan

Orecchiette with broccoli, garlic, chili and capers

/
2 Comments
This is a quick, healthy and tasty dish originally from southern Italy which has many possible variations (some add anchovies, some boil the broccoli in the pasta water etc).
Bowl of Tuscan minestrone with cavolo nero and beans

Tuscan minestrone with cavolo nero and beans

/
1 Comment
The distinctive taste of this soup comes from the cavolo nero ("black cabbage"). This has recently been popularized by chefs such as Jamie Oliver and is now available in many farmers' markets.