Ricciarelli – Sienese almond biscuits

For many, along with the spice-dense panforte, the light, sophisticated ricciarello is the true Tuscan Christmas treat. They used to be made in convents and apothecary shops, the only places where the right spices and storage conditions would be found.
acquacotta

Aubergine (Eggplant) Caviar with lemon and yogurt

This eggplant caviar is fresh and lemony. A little cumin gives it a hint of the Middle East.

Vegan chocolate cake

A vegan delight!

Carnival Sponge Cake

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.

Serenella’s Amazing Chocolate Cake

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

Bonet ~ Caramel, coffee and amaretto dessert

The Bonet (perhaps the name comes from a word for "hat"?) is a traditional dessert from the Piedmont area. There are records of this dish which date back to the noble banquets of the 13th century. Enjoy!

Zucchini (courgette) and ricotta sauce

The pungency of the garlic and fresh flavor of the basil make this a delicious sauce. The zucchini that we use on our cooking courses in Tuscany are small and light green skinned.
Italian Apple Cake

Moist Apple Cake

Manuela’s mother has offered lots of inspiration and recipes for our cooking classes in Tuscany. This is one of her recipes, now handed down to her children and grandchildren. Thanks Licia!
acquacotta

Acquacotta – a delicious vegetable soup

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

Lentil and celeriac salad

A great way to eat lentils when the weather is war. This salad has great bite and a lovely flavour.