Fish cooking class in Florence

Pesce Azzuro is the Italian term which translates word-for-word as 'blue fish', however a more accurate translation would be 'oily fish' as this is the group of fish rich in Omega -3 fatty acids so beneficial for cardiovascular health.

Tuscan recipes are born out of the frugality of generations. Fresh local ingredients have always been used, since long before 'food miles' and the global transport system allowed for exotic alternatives.

Preserving in oil has long been used all over the mediterranean but alas the shop bought versions always seem to lack something. These 'mackerel fillets in olive oil' were made during the cooking class and show how easy it is to do it yourself.

Risotto - Celery, Porcini mushroom and Thyme.

Risotto - Celery, Porcini mushroom and Thyme.

Ingredients

10g dried porcini mushrooms

1 liter of chicken stock/water

1 celery finely chopped

100g butter

300g risotto rice

250ml white wine

50g grated Parmesan

Sprig of fresh Thyme

Re-hydrate the Porcini mushrooms in a bowl of the chicken stock. Using a large saucepan fry the onion and celery in half the butter gently for 10 minutes, seasoning and add the mushrooms, roughly chopped and cook for another 20 minutes. Add the rice and cook for a couple of minutes before adding the wine. Allow the wine to evaporate until only a little remains. Continue adding the chicken stock whilst stirring. Taste as you go: we are aiming for that al dente feeling as when cooking pasta. Add the Parmesan and remaining butter. Taste to check the seasoning and garnish with some of the celery leaves or a sprig of fresh Thyme.

One day Cooking Classes have restarted for the year

Tuscany has for some time been synonymous with the good life, easy living and appreciating the finer thing in life. Cooking classes in Tuscany are popular, and rightly so. The simple cuisine, based on local fresh ingredients and produce such as olive oil and wine, has struck a chord with man's most fundamental desires. Simplicity, quality and authenticity - and it all comes through in the cooking. Should it surprise us when we can taste these qualities coming through in the final product?

Ravioli with ricotta and orange

This traditional recipe uses three ingredients readily available on Sardinia: Ricotta, Oranges and of course....Pasta!