Tiramisù
Tiramisu (literally “Pick me up”) seems to have been around for generations, but is in fact a creation from the 1970s! The version that we teach at our cooking school in Tuscany uses custard. The post...
View ArticlePear and Fig Tart
You can make this tart with pretty much any fruit, but the combination of figs and pears is divine! During our cooking classes in Tuscany, we use ripe figs from the trees at the top of the hill. The...
View ArticleCustard Pie with Pine Nuts & Almonds
In this traditional Tuscan dessert the combination of rich pastry, delicate custard and toasted nuts makes for a special treat indeed. The post Custard Pie with Pine Nuts & Almonds appeared first...
View ArticleSerenella’s Amazing Chocolate Cake
Serenella is one of our lovely instructors at our cooking school in Italy. This moist, rich cake is addictive! The post Serenella’s Amazing Chocolate Cake appeared first on Organic Tuscany Cookbook.
View ArticleCarnival Sponge Cake
Schiacciata alla Fiorentina is a fluffy, delicately scented Mardi Gras cake. It is one of the dairy-free desserts that we make during our cooking courses in Italy. The post Carnival Sponge Cake...
View ArticleFruit and Custard Tart
This is a tart to rival a patisserie bought one. In our cooking courses in Italy we show you just how the pastry should be rolled out: quickly, gently but firmly. It takes some practice, but is well...
View ArticleMoist Apple Cake
Manuela’s mother has offered lots of inspiration and recipes for our cooking classes in Tuscany. This is one of her recipes, now handed down to her children and grandchildren. Thanks Licia! The post...
View ArticleRicciarelli – Sienese almond biscuits
For many, along with the spice-dense panforte, the light, sophisticated ricciarello is the true Tuscan Christmas treat. They used to be made in convents and apothecary shops, the only places where the...
View ArticlePizza ebraica – Jewish sweet “pizza”
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,...
View ArticleHazelnut sponge cake with raspberries and fresh cream
A deliciously light fluffy sponge with a subtle nutty flavour! The post Hazelnut sponge cake with raspberries and fresh cream appeared first on Organic Tuscany Cookbook.
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