Recipes

July 31, 2015

This one is a bit of a show stopper and great for big family occasions! The key to success with this dish is great quality, fresh seafood. All of which should bring back great memories of a trip to the wonderful Italian Coast. With so many types of seafood in this dish, it offers a flavoursome melody of coastal flavours. Serves fantastically with a glass of white wine.

Of course, you can always pick and choose which types of seafood you use and reduce quantity to make this dish for a smaller dinner affair.

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June 17, 2015

This simple recipe from our cooking holidays in Sicily is a great light meal for the summer and is even better for those who are a bit of a novice in the kitchen. This requires no oven, no hob and no heat! So there is no excuse not to try this one out. The long marinating time is also perfect for weekend hobbyists – painters we are looking at you! Just prep in less than ten minutes, pop away for a few hours and you can come back to a unique dish.

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May 8, 2015

Try our stuffed aubergine recipe from Puglia  this weekend! Puglia is known for its “cucina povera” which is renowned for their self-sufficiency and deep roots in agricultural traditions. As May marks the start of the aubergine season, we want to share one of these mouthwatering dishes, popular on our cooking holidays in Puglia, with you!

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March 27, 2015

This delicious Sicilian vegetable recipe from our Italian cooking holidays is a great side dish or delicious as a light lunch with some good, crusty bread. As well as being brightly coloured and delicious, it is also incredibly good for you and full of health benefits. It is stocked full of vitamin C, which charges up your immune system, and is also a good source of Vitamin E. This dish is a great way to increase your intake of vegetables, and perfect for those looking to follow the Mediterranean diet when returning from a cookery course in Italy.

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February 12, 2015

The Sicilians love their ricotta desserts and there are an abundance of variations of desserts using not only the ricotta, but also the chocolate and candied peel (for example cassata and cannoli). Often eaten around Easter, this tart is a fantastic dessert that will make your Easter Monday taste even sweeter!

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February 4, 2015

This fantastic recipe from our cookery holidays in Tuscany transforms leftover food into a delicious dish! This recipe is a great way to use up leftover roast beef and the juices from the pan and it can be adapted to include any vegetables that you may have in the fridge. You could also use leftover roast…

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January 23, 2015

Risi e Bisi, meaning rice and peas, is a classic Venetian dish and is an excellent way to make use of delicious, fresh peas in spring! As the name suggests, it is an incredibly simple dish, but at the same time it is incredibly tasty and comforting. This recipe from our Italian cooking holidays in Venice includes bacon, but this can be left out for a great vegetarian version.

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January 9, 2015

There are many great Italian recipes for warm salads that are incredibly healthy, nourishing and filling at the same time. Try our Insalata di Farro – Farro is a delicious, nutty grain that can be found in most supermarkets, but if not try replacing it with bulgar wheat. The mix of roasted and fresh vegetables is delicious and provides you with a good dose of your five-a-day!

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November 4, 2014

Here is a great recipe for Tuscan wild boar ragu from our Italian chef Alessio which is perfect served with pasta. When people think of Italy, they think of pasta! It is an incredibly versatile ingredient and across Italy there are hundreds of ways of serving it. Alessio’s wild boar ragu is a classic recipe from Tuscany and very popular on our Italian cooking holidays.

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August 30, 2014

What are the cornerstones of a traditional Italian cuisine? Pizza, pasta and POLENTA! Yes, while pizza and pasta would have probably come to everyone’s mind, Polenta does not get the recognition it deserves. Humble, yet satisfying the Venetian dish has probably more ancient history than the latter. Characterized as peasant food, it has been around in the Venetian region for centuries. But, how do you make it? And, what do you have with it? Well, let’s discover the inns and outs of this Venetian dish.

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