Eggplant/aubergine caponata

Creamy Artichoke Soup

Creamy artichoke soup

This is an adapted version of a traditional Jewish-Italian Purim dish.

Crunchy brussels sprouts with hazelnuts

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

Buckwheat crepes with squash and chestnuts

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

Buckwheat crepes with ricotta and spinach

These delicious crepes are a great alternative to pasta. You can make them hours in advance and assemble them just before warming and serving.

Braised fennel, pomegranate and orange

A colourful side dish for the fall!

Gnudi – “naked” ricotta and spinach dumplings

These are called "naked" dumplings since they are like ricotta and spinach ravioli without their pasta "clothing". They are easy to make and delicious!

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.

Pizza ebraica – Jewish sweet “pizza”

This delectable item is not pizza at all, but an eggless, unleavened pastry crammed full of whole almonds and candied fruit and cooked until it looks rather burnt but is in fact absolutely perfect, with the nuts crunchy and fruits bursting with flavour.

Certaldo Onion Soup

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.