Cantuccini

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These are the classic “biscotti” as they are often known in the US (in Italian, this just means any “cookies”). Using the finest flour available results in the most mouthwatering morsels.
Panna cotta

Panna Cotta

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The secret to a good panna cotta is achieving something that sets, but is still wonderfully creamy. Experiment with agar- agar quantities since they do vary!

Sformato ~ Soufflé-like Vegetable Flans

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Italian soufflés are more rustic and forgiving than their French cousins. They do not have to be eaten when just risen.In fact they are easier to cut and serve when they have cooled down a little.

Tuscan Grape Harvest Cake

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In Tuscany, this complex-flavoured but simple to make cake is only made for a few weeks a year, when the small, sweet, seedy red grapes are around (many are “gleaned” in the vineyards after the harvest). Use the sweetest red grapes you can.
ricotta cheese cake

Ricotta cheesecake

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We have met some true cheesecake connoisseurs at our cooking school in Italy, but many say that this has become their favourite baked cheesecake recipe!
Apple tart

Apple Tart with Frangipane Layer

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Moist, deliciously simple tart.
eggplant croquettes

Eggplant /Aubergine Croquettes

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One of the most delicious things invented! Best fried just before you serve them, but they are fine at room temperature too if it’s a hot day. These go quickly when we make them at our cooking school in Tuscany!
budino

Budino ~ Italian Crème Caramel

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Traditionally a "budino" is made in a large mould, not little individual moulds. It makes for a more spectacular sight when it it served, but be careful when you turn it upside down to serve!

Bean and Escarole Soup (or Crostini)

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You can serve small quantities of this Tuscan bean dish on crostini, as an appetizer, or larger quantities as a hearty soup.

Minestrone alla Genovese ~ Silky vegetable soup with basil pesto

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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.