Slow-cooked green beans in a tomato sauce

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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.

Fruit and Custard Tart

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This is a tart to rival a patisserie bought one. In our cooking courses in Italy we show you just how the pastry should be rolled out: quickly, gently but firmly. It takes some practice, but is well worth mastering. Delicious with soft fruit such as raspberries.

Carnival Sponge Cake

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Schiacciata alla Fiorentina is a fluffy, delicately scented Mardi Gras cake. It is one of the dairy-free desserts that we make during our cooking courses in Italy.

Certaldo Onion Soup

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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.

Serenella’s Amazing Chocolate Cake

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Serenella is one of our lovely instructors at our cooking school in Italy. This moist, rich cake is addictive!

Baked Squash Gnocchi

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These are not like boiled gnocchi at all, but are creamy balls of squash baked in a tomato sauce. Guests who come on our cooking courses in Italy say that they are one of their favorite fall dishes.

Custard Pie with Pine Nuts & Almonds

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In this traditional Tuscan dessert the combination of rich pastry, delicate custard and toasted nuts makes for a special treat indeed.
Pear and Fig Tart

Pear and Fig Tart

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You can make this tart with pretty much any fruit, but the combination of figs and pears is divine! During our cooking classes in Tuscany, we use ripe figs from the trees at the top of the hill.

Tiramisù

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Tiramisu (literally “Pick me up”) seems to have been around for generations, but is in fact a creation from the 1970s! The version that we teach at our cooking school in Tuscany uses custard.

Roast Peppers & Goat’s Cheese Canapés

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Crostini are little appetizers that you can invent yourself depending on what’s in season and what ingredients you happen to have around. We often serve these crostini (which are red, white and yellow) alongside our green salsa verde crostini. A pretty combination!