Dairy-free lemon custard in small glasses, topped with fresh raspberries

Dairy-free lemon custard (crema de llimona)

Made without milk, this lemon custard popularized by the Catalan chef Carme Ruscalleda is light, tangy and refreshing. Naturally gluten-free and very quick to prepare, it is lighter than classic lemon curd and an ideal summer dessert.

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.

Creamy fennel and saffron soup

A silky Tuscan soup of browned fennel and saffron, light and golden, made with just a handful of ingredients. An elegant first course for autumn.
Bowl of creamy artichoke soup topped with toasted nuts

Lemon pasta sauce: zesty, buttery and ready in 25 minutes

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.
Bowl of creamy artichoke soup topped with toasted nuts

Creamy artichoke soup with potato and toasted hazelnuts

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