Your recipes 

Welcome to our Tuscan kitchen, where every recipe tells a story.
Here you'll find the authentic dishes we teach during our cooking classes in Cortona — from traditional favorites like hand-rolled pici and rustic ragù, to timeless desserts like tiramisù and cantucci.
Each recipe is explained step by step, with simple ingredients, clear instructions, and a few family secrets. Whether you’ve joined us in person or simply wish to bring a taste of Tuscany into your home, this space is here to inspire you with authenticity and heart.
Cook. Taste. Share.
Cooking is an act of love — and we’re delighted to share it with you.

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Parmesan Baskets​
Crispy, golden baskets made from aged Parmigiano Reggiano — perfect for serving appetizers, salads, or risotto with a touch of flair.

Ingredients:

• 3 tablespoons of grated Parmesan cheese (per basket)
  

Instructions:

1. Preheat a non-stick pan over medium-low heat.
   
2. Add the Parmesan:
   Sprinkle 3 tablespoons of Parmesan in a circle (about 10 cm wide) onto the pan. No oil needed.
   
3. Cook gently:
   Let the cheese cook slowly until it starts bubbling and turns golden around the edges (about 2–3 minutes).
   
4. Remove and shape:
   Carefully lift the melted cheese disk from the pan using a spatula. Place it over the bottom of an upside-down cup or small bowl to shape it.
   
5. Cool and set:
   Let it cool for a few minutes. Once firm, gently remove the Parmesan basket from the cup.
   

Serving Idea:
Perfect for serving salads, risottos, or appetizers with a crispy twist.

Pici (Hand-Rolled Tuscan Pasta) Rustic, thick spaghetti made by hand — a classic from southern Tuscany.

Ingredients (for 1 portion):

• 100 g all-purpose flour (or Italian “00” flour)
  
• 50 g water (room temperature)
  (Optional: a pinch of salt or a few drops of olive oil)
  

Instructions:

1. Form the dough:
   On a clean surface, make a small mound with the flour and shape a well in the center (like a volcano).
   Slowly pour the water into the well and begin incorporating the flour with your fingers or a fork, starting from the inside and working outwards.
   
2. Knead:
   Once the dough starts to come together, knead it with your hands for about 8–10 minutes until it becomes smooth and elastic.
   If it’s too dry, add a few drops of water; if too sticky, dust with a bit more flour.
   
3. Rest:
   Wrap the dough in a cloth or plastic wrap and let it rest at room temperature for about 30 minutes.
   
4. Roll and shape:
   Roll out the dough with a rolling pin until it’s about 3–5 mm thick.
   Cut into long strips and hand-roll each strip into thick, rustic spaghetti-like shapes.
   
5. Cook:
   Bring salted water to a boil. Cook the pici for about 4–5 minutes (they should remain slightly chewy).
   Drain and serve with your favorite sauce—ragù toscano, aglione, or simply olive oil and breadcrumbs.
   

Summer Vegetable Sauce
 A light, colorful sauce made with seasonal vegetables — perfect with pasta or on its own as a vibrant side dish.

Serves 2
Ingredients:

• 1 eggplant, diced
  
• 2 zucchini, sliced
  
• 2 bell peppers, chopped
  
• 2 onions, thinly sliced
  
• Extra virgin olive oil
  
• A splash of dry white wine
  
• Salt, black pepper, and chili flakes to taste
  

Method:
Heat a generous drizzle of olive oil in a large pan. Add all the chopped vegetables and stir-fry over high heat.
Halfway through cooking, deglaze with a splash of white wine. Add salt, pepper, and chili flakes to taste.
Continue cooking on high heat for about 10 minutes, or until the vegetables are tender but still vibrant.
Toss with pasta for a fresh, summery dish — or serve as a warm side of sautéed vegetables.

Ragù Toscano
​ ​A hearty Tuscan-style meat sauce, perfect for pappardelle or lasagna.

Ingredients:

• 1 medium carrot, finely chopped
• 1 celery stalk, finely chopped
• 1 small onion, finely chopped
• 2 tablespoons extra virgin olive oil
• 300 g minced beef
• 200 g pork sausage (casing removed)
• 2 tablespoons red wine
• 400 g tomato sauce (passata)
• 1 tablespoon tomato paste
• Salt and pepper to taste

Instructions:

1. Prepare the soffritto:
   In a large saucepan, heat the olive oil over medium heat. Add the chopped carrot, celery, and onion. Stir-fry gently until golden and fragrant (about 8–10 minutes).
2. Add the meat:
   Stir in the minced beef and sausage meat, breaking it up with a wooden spoon. Cook until well browned.
3. Deglaze with wine:
   Pour in the red wine and let it evaporate for 1–2 minutes, stirring gently.
4. Add tomato and simmer:
   Stir in the tomato sauce and tomato paste. Reduce the heat to low, cover partially, and let the ragù simmer for about 40 minutes. Stir occasionally and add a splash of water if it gets too thick.
5. Season and serve:
   Taste and adjust salt and pepper. Serve hot over fresh pasta or use as a rich filling for lasagna.

​Classic Tiramisù
​A timeless Italian dessert made with creamy mascarpone, delicate Pavesini biscuits, and rich espresso. Perfectly chilled and dusted with cocoa — it's elegance in every bite.

Ingredients:

• 5 eggs, separated
• 10 tablespoons granulated sugar
• 500 g mascarpone cheese
• 200 ml whipping cream
• 1 package of Pavesini (or ladyfingers if preferred)
• Freshly brewed espresso or strong coffee, cooled (for soaking)
• Unsweetened cocoa powder or chocolate chips (for garnish)

Instructions:

1. Separate the eggs
   Carefully divide the eggs, placing the yolks in one bowl and the whites in another.
2. Whip the egg whites
   Using a mixer or a whisk, beat the egg whites until stiff peaks form. Set aside.
3. Prepare the mascarpone cream
   In the bowl with the yolks, add the sugar and beat until pale and creamy.
   Add the mascarpone and mix until smooth.
   Gently fold in the whipping cream until well incorporated.
4. Combine
   Gradually fold the whipped egg whites into the mascarpone mixture.
   Use a spatula or tablespoon and stir always in one direction to maintain a light texture. Be gentle — no overmixing.
5. Assemble the tiramisù
   Quickly dip each Pavesino into the cooled coffee (don’t soak too long), and create a layer at the bottom of your serving dish.
   Spread a layer of mascarpone cream over the biscuits.
   Repeat the process to create 2 or 3 layers, finishing with a generous layer of cream on top.
6. Garnish and chill
   Dust with unsweetened cocoa powder or sprinkle with chocolate chips.
   Refrigerate for at least 1 hour (ideally 4–6 hours or overnight) before serving.

Classic Egg Tagliatelle
​ Fresh handmade pasta made with just flour and egg — a staple of Italian tradition. Rolled thin and cut into ribbons, then cooked until perfectly al dente. Simple, authentic, and irresistibly satisfying.

Ingredients (for 1 serving):

• 100 grams of flour
  
• 1 whole egg
  

Method:
Place the flour on a flat surface and make a small well in the center.
Crack the egg into the well. Using a fork, gently mix the egg, gradually incorporating the flour from the sides. Once the dough begins to come together, knead it with your hands for about 10 minutes, until smooth and elastic.
Wrap the dough in plastic wrap and let it rest for at least 30 minutes.
Roll out the dough using a rolling pin or pasta machine, then cut into strips to form tagliatelle.
Cook in a pot of boiling salted water for about 5 minutes or until al dente.

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