First Courses

Puttanesca Pasta Sauce

This is a great, quick pasta sauce to make while your pasta is cooking. The ingredients are typical of Southern Italy and it apparently became popular in the 1960s.
April 29, 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

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

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
butter sage sauce

Butter, Cream & Sage Sauce

This sauce is perfect to enhance the subtle flavours of homemade pasta, ravioli and gnocchi.
February 12, 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

Spring vegetable pasta

This is a light pasta dressing made with the freshest Spring vegetables
April 29, 2008/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

Eggplant, tomato and basil sauce with ricotta

This simple sauce relies on good eggplants (aubergines), tasty, ripe tomatoes, fresh basil and a good ricotta cheese. A real treat in the autumn at our cooking school in Tuscany!
April 21, 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

Artichoke 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 Riccardo

Pasta 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 Riccardo

Sugo 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