Italian Cooking School

Pera Cotta Nel Chianti con Gelato

Dolce, Truffle Lunch

Ingredients for 4 people:

  • 4 Abate Pears:

(Note) Look for pears that are firm but ripe. They need to hold their shape during cooking! If you can’t find Abate, Bosc or Anjou pears work well too.

  • 10 oz (approx. 300g)

(Note) Good Red Wine: We highly recommend a Chianti. Simone’s tip: Never cook with a wine you wouldn’t gladly drink from a glass! The quality of the wine is the backbone of your syrup.

  • 7 oz (approx. 200g) Water
  • 1 cup (approx. 200g) Granulated Sugar
  • 1 Whole Star Anise
  • 1 Vanilla Bean, split down the middle
  • 4 Whole Cloves

Method

  1. Prepare the Fruit. First, we need to peel the pears. Carefully peel all four Abate pears, keeping the stems for an aesthetically pleasing and rustic presentation on the plate.

(Note) If you want to elevate your dish, use a melon baller or a small spoon to gently core the pears from the bottom. This creates a flat base, allowing them to stand upright when served.

  1. Flash-Boil the Wine (A Crucial Step!) In a wide, deep saucepan, pour in your Chianti Classico and bring it to a rolling boil. Let it bubble away for about 2 minutes. This step is a secret to achieving great flavor: it evaporates the harsh alcohol taste, leaving behind only the concentrated grape flavors, deep color, and delightful aromas.
  2. Prepare the Poaching Liquid. Reduce the heat slightly and add the water, sugar, star anise, split vanilla bean, and whole cloves to the wine. Stir gently until the sugar completely dissolves.
  3. Poach the Pears. Gently put your peeled pears into the spiced wine liquid. Ensure they are submerged at least halfway (if necessary, add a splash more water or wine). Lower the heat to a gentle simmer, cover the pan with a lid (or a circle of parchment paper resting directly on top of the liquid), and let them cook for about 15 minutes. The pears should be tender when pierced with a knife but still maintain their shape.
  4. Reduce the Syrup.  Using a slotted spoon, carefully lift the pears out of the liquid and place them on a plate to cool. Strain the remaining liquid into a bowl to capture the spices, then pour the clean liquid back into the saucepan. Bring it to a boil and let it reduce until it thickens into a glossy, rich syrup. You’ll know it’s ready when it coats the back of a spoon easily.
  5. To serve, place one poached pear proudly upright in the center of a dessert plate. Generously drizzle the warm, ruby-red Chianti syrup over the top, allowing it to pool beautifully around the base.

Note: To truly elevate the dish, serve it alongside a generous scoop of vanilla bean gelato or high-quality vanilla ice cream. The delightful contrast between the warm, spiced pear and the cold, creamy gelato creates an absolutely heavenly experience. Garnish with a fresh sprig of mint, and savor the flavors!

Watch the video on YouTube.

Follow along for more authentic recipes straight from our Italian kitchen to yours! Buon Appetito!

Zucchine Gustosine

Secondo

Ingredients for 4 people:

  • 4 small courgettes, about 15cm long 
  • 8 tablespoons of fresh ricotta cheese
  • 1 whole egg
  • 2 tablespoons of grated Parmesan cheese
  • A generous pinch of salt
  • Freshly ground pepper
  • 8 cherry tomatoes
  • A pinch of dried oregano or fresh basil

What you need:

  • A baking tray for the oven
  • A bowl
  • A cutting board and a knife

Method:

  1. Cut the zucchini in half lengthwise and use a teaspoon to scoop out the pulp, creating small canoes. Place them on a plate, with the scooped-out part facing upwards. Sprinkle with salt and let them rest for about half an hour to drain the water.
  2. Finely chop half of the zucchini pulp and mix it with the ricotta cheese, the whole egg, and the Parmesan cheese. Season with salt and pepper. Mix well.
  3. Rinse the zucchini canoes with water to remove excess salt and dry them thoroughly with kitchen paper.
  4. Fill each zucchini canoe with the ricotta mixture and place them on the baking tray.
  5. Decorate each zucchini canoe with two medium tomatoes and sprinkle with oregano or fresh basil.
  6. Bake in a preheated oven at 200ºC/400ºF for 20 minutes.

Note: These zucchini canoes are delicious served warm, but they are also great as a cold snack or picnic treat.

THE PERFECT POUR

“When it comes to our Zucchine Gustosine, we’ve found the perfect match in our Trebbiano Toscano . This crisp and refreshing white wine is a classic of our region and beautifully complements the delicate flavors of the ricotta and herbs. It’s a pairing that truly celebrates the vibrant flavors of the Tuscan countryside, making it a must-try for our vegetarian guests.

Diavoli a Cavallo

Antipasto, Personal Chef,

Ingredients for 4 people:

  • 12 dehydrated and pitted plums
  • 12 slices of bacon
  • 12 toothpicks

Cooking tools:

  • Baking tray
  • Baking paper

Method:

  1. Wrap each plum with a slice of bacon and secure it with a toothpick. It is recommended to use only one layer of bacon to achieve a nice, crunchy texture. Arrange the wrapped plums evenly spaced on a baking tray lined with baking paper.
  2. Bake in a preheated oven at 200°C (400°F) for 10 minutes. These appetizers are enjoyable both warm and cold. They can be prepared in advance, stored in the refrigerator, and reheated just before serving.

One of the most frequently requested appetizers by our Personal Chef is definitely the Diavoli a Cavallo. These savory bites are always a crowd-pleaser! To enhance the dining experience, we often serve them with our very own Petalo di Rosa rosé wine. The wine’s floral notes and crisp finish complement the rich, smoky flavors of this classic dish.

Risotto di Asparagi Selvatici

Personal Chef, Primo, Seasonal, Truffle Lunch, ,

If you want to learn how to cook with our family, come visit us in Tuscany!

Ingredients for 4 people:

  • 200 grams wild asparagus
  • 2 shallots (small)
  • Four hands full arborio rice
  • 2 tablespoons Parmigiano-Reggiano
  • 1 tablespoon butter
  • 1.5 liters vegetable broth
  • 3 tablespoons extra virgin olive oil 
  • Pinch of salt
  • Pepper

Risotto ingredients

What you need:

  • Pan with a bottom for even cooking
  • Small pot for vegetable broth
  • Ladle (we use the perforated risotto ladle, available here)
  • Cutting board
  • Knife
  • Spoon
  • Cupped ladle

Before You Begin:

  1. Fill the small pot halfway with water. This water will be used for the vegetable broth.
  2. Add the discarded asparagus and shallots to the pot.
  3. Bring it to a boil for a few minutes.
  4. Use the vegetable broth when cooking the risotto.

 

 

Asparagus

Method for Asparagus Sauce:

  1. On a cutting board, finely chop the shallot in the tender part and put it in a pan at room temperature. Add extra virgin olive oil (2 tablespoons) and a pinch of salt to the pan.
  2. Next, separate the asparagus from the woody base, using only the tender part. To separate the two parts, apply light pressure starting at the base and moving towards the tip until the asparagus breaks in half at its tender point.
  3. Set aside the woody part of the asparagus for the vegetable broth. Cut the asparagus into slices, leaving the tips intact for decorative purposes.
  4. Sauté the shallot for a few seconds and add the asparagus to the pan. If necessary, add vegetable broth to the pan.
  5. Cook the asparagus for 4-5 minutes until it is tender.
  6. Taste the asparagus to ensure it is cooked to your liking. Season with salt and pepper.

Method for Risotto

  1. Take another pan and add rice and a tablespoon of oil to it. Turn the heat to medium and toast the rice slightly.
  2. Stir the rice in the pan, ensuring it does not burn, to achieve an al dente and well-cooked risotto. When the rice grains have developed a glossy appearance and the white core has disappeared, it is ready to begin cooking.
  3. Begin by adding vegetable broth, followed by the asparagus sauce. Allow the mixture to simmer for approximately 20 minutes, adding broth as needed to prevent it from drying out.
  4. Once the risotto is fully cooked, incorporate cream, turn off the heat, and add butter and Parmesan cheese. Stir the risotto thoroughly to ensure even distribution of the ingredients. Allow the risotto to rest for a minute before serving.

Note: Plate the risotto on a deep plate and garnish with a small portion of asparagus.

asparagus risottoMore photos of the risotto on our Instagram page

Grape cake

Torta con L’Uva

Dolce, Personal Chef, Seasonal, Truffle Lunch

Ingredients:

  • 2 eggs
  • 7 Tbsp. Sugar (175 gr)
  • 7 Tbsp. Milk (140 gr)
  • 7 Tbsp. Sunflower oil (100g)
  • 16 Tbsp. Flour “00” (400 gr)
  • 1/2 baking powder (8 g)
  • Nuts (100 gr)
  • Black Grapes (500 gr)

Method:

  1. Carefully combine all ingredients in a bowl. Transfer the mixture to a baking sheet lined with parchment paper.
  2. Preheat the oven to 180°C (356°F). Bake the cake for 30 minutes.
  3. During the last 15 minutes of baking, brush the cake with sunflower oil and sprinkle the top with granulated sugar. Continue baking until the cake is fully cooked. Serve the cake with powdered sugar.

 

ENJOY 🙂

If you missed our best photos from this article you can find them here on the Cooking Family Instagram

Cantuccini Toscani

Cooking lessons, Dolce, Truffle Lunch

Ingredients for 40 cookies:

  • 500g All-purpose flour
  • 400g Sugar
  • 250g Toasted almonds
  • 3 whole eggs + 3 yolks (save one for brushing)
  • 50g Softened butter
  • ½ packet (approx. 8g) Baking powder
  • 1 small cup Vin Santo
  • A generous pinch of salt

Method:

  1. On a wooden board, make a “fountain” (a mound with a well in the center) with the flour and baking powder.
  2. Place the eggs, 2 yolks, softened butter, sugar, salt, and Vin Santo in the middle. Mix well until you have a smooth, uniform dough.
  3. Fold in the toasted almonds and continue kneading until evenly distributed. Form the dough into long “sticks” (about 2 fingers wide and 1 finger high).
  4. Place them on a baking pan, leaving at least 2 fingers of space between each log, as they will expand! Brush the tops with your remaining egg yolk for that signature golden color.
  5. Bake in a preheated oven at 180°C (350°F) for 20 minutes.
  6. While still warm, move the logs to a cutting board. Slice them diagonally into cookies about one finger wide.
  7. Lay the slices flat on the baking pan and return to the oven for 7–8 minutes per side to dry them out.

(Note) Keep them in a sealed tin… if you can resist eating them all at once!

Grab a bottle of Vin Santo, pour a glass, and start dipping!

THE ULTIMATE TUSCAN CRUNCH: CANTUCCINI DI PRATO

There’s nothing quite like ending a traditional Italian meal with Cantuccini di Prato. These twice-baked almond cookies are a beloved treat in Tuscany. They’re crunchy, golden, and packed with toasted almonds, perfect for dipping into a glass of Vin Santo.

Even though I don’t have Vin Santo in my shop, no Cantuccio is complete without it! The sweet, fortified wine helps soften the cookie just enough to bring out all the almond flavor.

MASTER THE ART OF THE COOKIE

Want to master the art of making those perfect “twice-baked” cookies? There’s a special way to shape the dough and cut the cookies while they’re still warm that really makes a difference.

I invite you to join one of my Cooking Classes, where we dive deep into the world of Tuscan pastry. I’ll show you exactly how to handle the dough, tips for toasting your almonds to perfection, and we might even share a glass of Vin Santo together!

[Book Your Cooking Class Here]

Scaloppina al Vino rosso

Cooking lessons, Secondo

Ingredients for 4 people:

  • 4 slices of veal fillet
  • 1 sprig of rosemary
  • 1 clove of garlic
  • 2 tablespoons of “00” or “0” flour
  • 2 generous pinches of salt
  • 4 ground black pepper
  • 1/2 glass of good red wine

What you need:

  • A chopping knife
  • A pan

Method:

  1. Heat the olive oil in the pan with the crushed garlic clove and the sprig of rosemary (whole). Be cautious not to burn the garlic, as it should not brown excessively.
  2. Season the slices of meat with a pinch of salt and freshly ground pepper to your preference.
  3. Place the slices of meat in the pan without overlapping.
  4. Cook the meat for 2 minutes on each side.
  5. Add the red wine to the pan and let it simmer for 2 minutes.
  6. Turn the slices of meat again and remove them from the pan.

Note: Cooking should be done right away to avoid the meat becoming hard and dry.

Pici al Ragu

Cooking lessons, Personal Chef, Primo, Truffle Lunch

Ingredients for 4 people:

Pasta:

  • 200g four 00 type pasta
  • 100g water or 2 large eggs
  • 2 tablespoons olive oil and 1 pinch of salt

Sauce:

  • 400g ground beef
  • 2 pork sausages
  • Half red onion
  • 1 sprig parsley
  • 2 cloves of garlic
  • 1 celery stalk
  • 1 small carrot
  • 2 bay leaves
  • 6 tablespoons olive oil
  • 1 bottle tomato sauce
  • 3 pinches of salt, black pepper
  • Half glass of red wine

What you need:

  • 1 pot for cooking pasta
  • 1 pot for cooking the meat sauce
  • 1 board for kneading pasta
  • 1 cutting board
  • 1 Knife

Method for the meat:

  1. Begin by chopping all the vegetables, excluding the bay leaves. You can mince them finely or coarsely, depending on your preference. The same applies to the ground meat; some people prefer a fine meat sauce, while others prefer larger chunks of meat. I usually ask the butcher to grind the beef to a medium consistency.
  2. Once the vegetables are prepared, heat four tablespoons of olive oil in a pot and brown the ground meat, including beef and pork sausage.
  3. As the meat begins to stick and the moisture evaporates, add the wine and let it reduce. This process will create a nice color and aroma for the meat. Once the wine has reduced, add the chopped vegetables and bay leaves. Allow the mixture to simmer until the onions become translucent.
  4. At this point, the meat should be well-roasted, and all the herbs and vegetables should be cooked. Add the tomato sauce and let it simmer for at least five minutes on high heat. Then, reduce the heat and let it simmer with a lid for one hour. During this step, you can add water if the sauce appears too dry. This is also the best time to taste and adjust the seasoning with salt and black pepper.

Method for the pici:

  1. Combine flour, water, and olive oil (or eggs) until the dough becomes elastic. Allow it to rest for 15 minutes under a cloth. Then, roll out the dough to create the tick spaghetti PICI using your hands or a pasta machine attachment
  2. Cook the pici for three minutes in salted water, then cook an additional two minutes in the sauce. BUON APPETITO!

THE PERFECT POUR: CHIANTI RISERVA

When you’re serving a meal that’s truly special, the wine is just as important. To balance the richness of the beef and the heartiness of the potatoes, you need a wine that has both structure and character.

I chose our Chianti Riserva from the shop specifically for this kind of pairing. It has those timeless flavors of dried cherries and earth, with smooth taste that pairs beautifully with the savory notes of the ragù. It’s not just a meal; it’s like having a taste of Tuscany right in your own home.

[Shop the Chianti Riserva Here]

Sformato di Zucchine con Tartufo

Contorno, Truffle Lunch,

Ingredients for 4 people:

  • 4 Zucchini
  • 1 Clove of garlic
  • Salt
  • Pepper
  • Extra virgin olive oil
  • 1 Egg
  • 1 Knob of butter
  • 1 Tablespoon of flour
  • Grated Parmigiano

What you need

  • Cutting board to slice the zucchini
  • Knife
  • Grater
  • Pan to cook the vegetables
  • Bowl to mix in
  • Silicone mold to turn the flan
  • Oven

Method:

  1. Take the zucchini, already washed, and slice them into small pieces. Finely chop a clove of garlic and put it in a pan with a little extra virgin olive oil. When the garlic has started to fry, add the zucchini and cook them. Help cooking with a pinch of salt and a little water if the zucchini are too dry.
  2. When the zucchini are soft and cooked, remove them from the pan and place them in a bowl.

(Note) I suggest waiting for the courgettes to cool down a bit to prevent the egg from cooking when you add it.

  1. In the bowl, add a knob of butter, a spoonful of flour, an egg, and a little grated Parmigiano to the zucchini. Mix well and taste.
  2. At this point, season the flan with salt and pepper to your liking. Taste several times until you reach the desired taste. Take the silicone mold and rub in a little butter and a little breadcrumbs, then distribute the zucchini in the various silicone molds, being careful not to fill the mold to the brim. Leave a finger from the edge because as the flan cooks, it will rise slightly.
  3. Put the mold in a static oven preheated to 200 degrees Celsius (about 390/400 Fahrenheit) for 20 minutes.
  4. Remove the mold from the oven and wait for it to cool. Remove the flan from the mold and turn it onto a dish that will make your family happy.

Note: If you have a truffle to shave on it, the combination is exceptional.

Fagioli All’uccelleta

Contorno, Personal Chef, Truffle Lunch

Ingredients for 6 people:

  • 800 g of boiled cannellini beans
  • 1 twig of sage
  • 2 garlic cloves
  • 4 spoonfuls of tomato puree
  • 3 spoonfuls of oil
  • 1 three-fingered pinch of salt
  • 1 two-fingered pinch of pepper

What you need:

  • Wide pot that can hold all the ingredients
  • Low pot that can hold all the ingredients.

Method:

  1. Cover the bottom of the pot with oil.
  2. Add the crushed garlic and turn the fire on.
  3. Brown the garlic for 1-2 minutes, making sure it doesn’t burn.
  4. Add the tomato puree and salt, and cook for 5 more minutes.
  5. Add the beans and cook for another 5 minutes.
  6. Reduce the heat to low and cook for 20 minutes.

Note: Serve hot, preferably in an earthenware casserole to keep them warm. We eat this dish on cold winter evenings, but it’s also enjoyed at summer country fairs. Everyone loves it!