Fresh Basil Pesto

In the summer, nothing beats the pungent, aromatic flavours and satisfying texture of a home-made pesto sauce.

Roast Peppers & Goat’s Cheese Canapés

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!

Fresh Egg Pasta

Many people who come to our cooking school in Italy feel intimidated by the idea of making pasta from scratch. Once they see how easy and enjoyable it is, they become hooked! Put some music on in your kitchen, and take your time.
cauliflower

Cauliflower with Tomato, Rosemary & Fennel Seeds

Even self-professed cauliflower haters will love this dish, if you can convince them to try it.

Mushroom crostini

Best served warm, these crostini will have your guests demanding more. You'll see that the vin santo gives the mushrooms a very special flavour, and the butter gives them a melt in the mouth texture.

Aubergine/eggplant parmigiana

This Italian restaurant classic is a little time-consuming (the grilled eggplant takes a while) but your guests will tell you that it is well worth all the effort.

Bell pepper soup

Manuela adapted a green pepper soup that she tasted in the famous Cibrèo in Florence, and came up with this smooth, full-flavoured delight.

Dairy-free carrot cake

Hardly a dieter’s cake - the 5 eggs probably make up for any points you gain by not having dairy, but light nonetheless.
butter sage sauce

Butter, Cream & Sage Sauce

This sauce is perfect to enhance the subtle flavours of homemade pasta, ravioli and gnocchi.

Stuffed baked onions

Simple flavours - onion and smoked cheese - that combine perfectly for a dish that complements practically all main courses.