Italian stuffed calamari in white wine and tomato sauce

Calamari ripieni: Italian stuffed squid in white wine and tomato sauce

Cleaning whole squid can look daunting the first time, but it’s easier than it seems, and fresh calamari are well worth it. Here the tubes are filled with garlic, parsley, olives and breadcrumbs, then simmered in white wine and tomato until tender. A coastal Italian classic, with step-by-step photos.

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.
Pizza ebraica, Roman Jewish fruit and nut bake cut into strips

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

Bowl of creamy artichoke soup topped with toasted nuts

Creamy artichoke soup with potato and toasted hazelnuts

/
0 Comments
This is an adapted version of a traditional Jewish-Italian Purim dish.
Pan-fried Brussels sprouts with hazelnuts

Crunchy pan-fried Brussels sprouts with hazelnuts and chili

/
1 Comment
They key to enjoying them is not to overcook them! This recipe keeps them crunchy and tasty.
Baked fennel with orange and pomegranate

Baked fennel with orange and pomegranate

/
0 Comments
Soft-baked fennel with orange and fresh pomegranate seeds: a colourful, easy autumn side dish from our Tuscan cooking school.
Spinach and ricotta gnudi with butter and sage

Gnudi: Tuscan “naked” ricotta and spinach dumplings

/
0 Comments
These are called "naked" dumplings since they are like ricotta and spinach ravioli without their pasta "clothing". They are easy to make and delicious!
Pizza ebraica, Roman Jewish fruit and nut bake cut into strips

Pizza ebraica: the fruit and nut bake from Rome’s Jewish Ghetto

/
3 Comments
This delectable item is not pizza at all, but an eggless, unleavened pastry crammed full of whole almonds and candied fruit and cooked until it looks rather burnt but is in fact absolutely perfect, with the nuts crunchy and fruits bursting with flavour.