First Courses

Ragù ~ Rich Meat and Vegetable Sauce
There are dozens of versions of ragù which are favourites in different regions of Italy. During our cooking classes in Tuscany, we teach this Tuscan version (using not much tomato).
April 6, 2010/by Riccardo
Pomarola ~ Simple fresh tomato and basil sauce
During our cooking vacations in Italy, we teach you various tomato sauces, some that are packed with tasty vegetables and some that have a purer tomato taste. This simple sauce relies on good, tasty, ripe tomatoes, fresh basil and a good olive oil.
March 20, 2010/by Riccardo
Risotto
The best types of rice for making risotto are: Arborio, Carnaroli and Vialone nano. These have round grains and are starchy, becoming creamy when cooked.
March 17, 2010/by Riccardo
Potato Gnocchi & Potato and Spinach Gnocchi
The less flour you use, the lighter the gnocchi will be, but the more likely it will be to go mushy while you wait to cook it, handle it and when it is cooking in the water.
March 13, 2010/by Riccardo
Vegetable-based Tomato Sauce
This is a good alternative to a classic tomato and basil sauce. It has more texture and a more subtle, less tart flavour.Great with potato gnocchi, pasta, or any recipe that calls for a tomato-based sauce.
March 8, 2010/by Riccardo
Fresh Basil Pesto
In the summer, nothing beats the pungent, aromatic flavours and satisfying texture of a home-made pesto sauce.
March 3, 2010/by Riccardo
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.
February 27, 2010/by Riccardo
Asparagus sauce for pasta
Asparagus is available for only a very short season. We love it and try to eat it in as many ways as possible before the long wait for the next harvest.
February 15, 2010/by Riccardo
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.
February 14, 2010/by Riccardo
The classic lasagna
A delicious, filling dish which can satisfy lots of people and be made in advance.
February 12, 2010/by Riccardo
Butter, Cream & Sage Sauce
This sauce is perfect to enhance the subtle flavours of homemade pasta, ravioli and gnocchi.
February 12, 2010/by RiccardoArtichoke sauce for pasta
Artichokes can seem daunting - what to do with all those leaves??!! But once you have conquered the fear, this nutritious and delicious vegetable will become a favourite.
January 27, 2010/by Riccardo
Simple zucchini (courgette) pasta sauce
When the zucchini glut is upon us, we have this a couple of times a week. It’s light but fragrant and satisfying.
January 24, 2010/by RiccardoPasta and bean soup
Since Italian cuisine is so regional, there are dozens of versions of this delicious, hearty soup. In Tuscany, white cannellini beans are used.
January 21, 2010/by RiccardoSugo finto – A meatless ragu
This is a poor man’s meat sauce: the vegetables are cut finely to simulate a ground beef texture and the result is very tasty indeed.
January 11, 2010/by Riccardo
Spring vegetable pasta
This is a light pasta dressing made with the freshest Spring vegetables
April 29, 2008/by Riccardo