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.

Starters

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.

Pasta Fresca

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.
   

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.

Sauces 

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.

Pomarola (Tuscan Tomato Sauce with Fresh Basil)
​ A simple, sun-kissed sauce — the soul of a thousand Tuscan kitchens.

Ingredients (yields about 4 cups of sauce):

• 1 kg (2.2 lbs) ripe tomatoes (San Marzano or Roma work best)
  (alternatively, high-quality canned peeled tomatoes – about 2 x 400g cans)
• 1 carrot, peeled and chopped
• 1 celery stalk, chopped
• 1 small onion, finely chopped
• 2 garlic cloves, peeled and gently crushed
• A generous handful of fresh basil leaves
• 3–4 tablespoons extra virgin olive oil
• Salt and black pepper, to taste

​Instructions:

1. Prepare the tomatoes:
   If using fresh tomatoes, score a small “X” on the bottom of each, blanch them in boiling water for 1–2 minutes, then peel and chop roughly.
   
2. In a large pan, heat the olive oil over medium-low heat. Add the onion, carrot, celery, and garlic.
   Sauté gently for 8–10 minutes, until softened and fragrant — do not brown.
   
3. Add the chopped tomatoes (or canned) and stir.
   Simmer uncovered on low heat for 45–60 minutes, stirring occasionally, until the sauce thickens and becomes rich and velvety.
   
4. In the last 5 minutes, add a generous handful of fresh basil leaves, torn by hand, and season with salt and pepper to taste.
   
5. Remove from heat. If you prefer a smooth sauce, blend with an immersion blender or pass through a food mill. Otherwise, leave it rustic — both are delicious!
   

🍽 Serving suggestions:

• Toss with spaghetti, pici, or tagliatelle and finish with grated Parmigiano
  
• Use as the base for eggplant parmigiana or a simple pizza sauce
  
• Jar or freeze for future use — Pomarola keeps beautifully!
  

Sugo al Fumo *CORTONA RECIPE 
A traditional pasta sauce from Cortona, where every family has its own version. Rich, rustic, and deeply aromatic, it’s a humble recipe born in local kitchens — each cook adds their own little secret to make it unforgettable.

Gnudi (Ricotta and Spinach Dumplings)

Ingredients (serves 4–6):

• 500 g (1 lb) fresh ricotta (well drained, preferably sheep’s milk)
• 500 g (1 lb) fresh spinach (or 250 g cooked and well squeezed)
• 1 whole egg
• 80–100 g (¾ cup) Parmesan cheese, grated
• Salt and black pepper, to taste
• A drizzle of extra virgin olive oil
• (Optional) A pinch of nutmeg
• (Optional) A bit of flour or semolina for dusting

Instructions:

1. Cook the spinach in salted boiling water for a few minutes, then drain and squeeze out all excess moisture. Chop finely.
2. In a large bowl, combine:
   • the chopped spinach
   • well-drained ricotta
   • egg
   • grated Parmesan
   • salt, pepper, and nutmeg (if using)
3. Mix until smooth. If the mixture feels too wet, refrigerate for 30 minutes or add a spoonful of breadcrumbs.
4. With lightly floured hands, shape the mixture into walnut-sized balls. Gently roll them in flour or semolina to help them hold their shape.
5. Bring a large pot of salted water to a boil. Drop in a few gnudi at a time — they’re ready when they float to the surface (after about 3–5 minutes).
6. Remove them gently with a slotted spoon.
   

​To serve:

• Simply with melted butter and sage, topped with extra Parmesan.
  
• With a light tomato sauce for a brighter flavor.
  
• For a refined twist: serve with brown butter, crispy sage, and a touch of lemon zest.
  

Homemade Ravioli with Ricotta and Spinach Filling
​ A classic that never fails — delicate pillows filled with love and tradition.

For the filling (same as gnudi):

• 500 g (1 lb) fresh ricotta (well drained)
• 500 g (1 lb) fresh spinach (or 250 g cooked and well squeezed)
• 80–100 g (¾ cup) Parmesan cheese, grated
• 1 egg
• Salt, black pepper, and (optional) a pinch of nutmeg

Mix all the ingredients in a bowl until smooth and well combined. Set aside while you make the pasta.

​For the pasta dough:

• 300 g (about 2 cups) all-purpose flour
• 2 eggs
• (Optional) A pinch of salt
• (Optional) A splash of water if needed

Instructions:

1. Make the dough:
   • On a clean surface, form a well with the flour and crack the eggs into the center.
   • Beat the eggs with a fork, slowly incorporating the flour from the edges.
   • Knead until the dough is smooth and elastic (about 10 minutes).
   • Wrap in plastic wrap and let it rest for 30 minutes at room temperature.
2. Roll out the dough:
   • Divide the dough in half and roll it into thin sheets using a rolling pin or pasta machine (setting 6–7 for ravioli).
   • The sheets should be thin but still easy to work with — about 1–2 mm.
3. Assemble the ravioli:
   • Place small spoonfuls of filling along one sheet, leaving space between each.
   • Brush the edges with a bit of water, then place the second sheet of dough on top.
   • Press gently around the filling to remove air and seal the edges.
   • Cut into squares and seal tightly with a fork.
4. Cook the ravioli:
   • Bring a large pot of salted water to a boil.
   • Cook the ravioli in batches for 4–5 minutes, or until they float and the pasta is tender.
   • Remove with a slotted spoon.

To serve:

• With melted butter and sage, a drizzle of olive oil, and shaved Parmesan.
• With a light tomato-basil sauce for a brighter finish.
• For a special touch: serve with truffle butter, or a cream sauce with lemon zest and herbs.

Serves: 4
Total time: about 40 minutes
Difficulty: Easy
Perfect for: pici, spaghetti, or penne

• 400 g (14 oz) pasta – pici, rigatoni, or penne
  
• 200 g (7 oz) pancetta (or guanciale for a bolder flavor)
  
• 300 g (10 oz) thick tomato purée (such as Mutti “Rustica”)
  
• 100 ml (⅓ cup) heavy cream
  

• 2 garlic cloves, crushed
• 2 sprigs of fresh rosemary
• 1 dried chili pepper (optional – serve it on the side if not everyone likes spice)
• Extra virgin olive oil, to taste
• Salt and freshly ground black pepper, to taste
• ​Pecorino Toscano cheese, grated, for serving

Instructions

1. Prepare the aromatic base.
   In a wide pan, heat 3 tablespoons of olive oil over medium heat. Add the crushed garlic and the rosemary sprigs.
   Let them toast slowly until the garlic turns golden and the rosemary releases its aroma — they should get slightly charred; that’s what gives the sauce its smoky character.
   Add the chili if you like a bit of heat.
2. Remove the aromatics.
   Take out the garlic and rosemary, leaving the fragrant oil in the pan.
3. Add the pancetta.
   Finely chop it (don’t blend it smooth — you want texture).
   Sauté until golden and crisp until it smells smokey and almost burnt— you should hear that wonderful sizzling sound.
4. Add the tomato purée.
   Stir well and let it simmer gently for 20–25 minutes, until it thickens and turns a deep, rich red. 
5. Add cream. Stir it in. Season with pepper to taste. Salt should not be necessary but add it to taste in case you like it. 
6. Finish and serve.
   Cook the pasta until al dente, drain, and toss it with the sauce for about a minute, adding a splash of pasta water to blend.
   Serve with a drizzle of olive oil and plenty of grated Pecorino Toscano.

Chef’s Tip

​For an extra smoky note, you can add:

• a pinch of smoked paprika to the garlic and rosemary base, or
• use naturally smoked pancetta instead.

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.

​Serving ideas:

• Toss with pasta or gnocchi
  
• Spoon over grilled bread as a warm bruschetta
  
• Use as a side for grilled meat or fish
  
• Serve over polenta or alongside ricotta for a vegetarian main
  

Desserts

​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.

Pizza Dough

Homemade Italian Pizza
​ A simple dough, a drizzle of olive oil, and the unmistakable scent of home.

Ingredients (serves 3–4):

• 500 g (about 4 cups) all-purpose flour (type “00”)
• 6 g fresh yeast (or about 2 g dry yeast)
• 350 g (1 ½ cups) lukewarm water
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sugar

Method:

1. In a large bowl, combine the flour with a little lukewarm water at a time.
2. Add the yeast, olive oil, and sugar, and mix until the dough is smooth and soft — it should be elastic but not sticky.
3. Cover the bowl with plastic wrap and let the dough rest for about 2 hours, until it has doubled in volume.
4. Roll out the dough  (or shape from center to corners with your hands ) and place it on a baking tray lined with parchment paper.
5. Bake in a preheated oven at 200°C (390°F) for about 20 minutes, or until golden and slightly crisp on top.

Tip:
Brush the surface with a little olive oil and your favorite toppings — fresh tomato, mozzarella, and basil for a true Pizza Margherita experience.

---

Have you cooked with us or tried one of our recipes at home?​

We’d love to hear your thoughts!
Your feedback means the world to us and helps others discover the joy of authentic Tuscan cooking.
Leave a review  – Grazie from all of us in Cortona!

share your review