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BACK TO SEASONAL RECIPES
Warm some olive oil in a deep saucepan and add the sliced leek with a pinch of rock salt. Sautee over a medium heat for around 5-7 minutes until it has softened. Next, add the celeriac, apples and thyme and cook for 2–3 minutes, then add the stock and cannellini beans and season well. Simmer over a low heat for 20–30 minutes, until the celeriac is tender, then remove from the heat and blitz with a hand blender until smooth. Toast the hazelnuts whole in a pan for a few minutes, then set to one side. Before serving you may like to crush a few into large pieces. At the last minute, fry the sage leaves in extra virgin olive oil and a little flaked salt until crispy. Serve immediately.
February 27, 2026

Celeriac Soup with crispy sage and hazelnuts

I first fell in love with celeriac in France, where we used to travel extensively as kids and here the remoulade was a firm lunchtime favourite. Since living in Italy, I tend to roast it most often with garlic and salt, it also loves thyme as a partner. During the colder days, it is also wonderful as a hearty soup combined with cannellini beans and a little apple for sharpness.READ MORE

January 12, 2026

Pasta e Ceci

Sometimes when it rains and rains, you just feel as if you need soup, or pasta, or sometimes soup and pasta. And this indeed is more than the sum of its parts – it is the very definition of comfort food.READ MORE

Ribollita
February 2, 2025

In Search of the Perfect Ribollita

Ribollita remains to this day the cornerstone of Tuscan cuisine. It originates from a tradition of repurposing leftovers, driven by a necessity-based way of living. Made from leftover bread, it is a soup that is reheated the next day and brought back to the boil while frequently stirred and this process transforms it into something truly special: a new soup with a more intense flavour.READ MORE

October 20, 2024

Zuppa di Fagioli

A comforting Tuscan classic, this fagioli soup features tender cannellini beans, aromatic vegetables, and fresh herbs. Finished with a drizzle of Viola Tradizione extra virgin olive oil, it’s earthy, warming, and perfectly suited for a cozy autumn or winter meal.READ MORE

February 28, 2024

Zuppa di Ceci

Super simple to make, this vegan soup is delicious and satisfying. If you don’t have time to pre-soak the chickpeas (which requires you to think ahead the day before), then it works with chickpeas from a jar.READ MORE

April 10, 2021

A Spring Soup

There is a very short period in the spring where all the quintessential vegetables of the season can be found in full flavour: fresh peas, braodbeans and artichokes overlap for a very precious few weeks, usually in April.  This would call for vignarola (you can find the recipe here), the roman spring vegetable stew, but we found in Gill Meller’s wonderful cookbook Root, Stem, Leaf, Flower an even more uplifting alternative, READ MORE

October 14, 2020

Ribollita

Ribollita is one of the quintessential Tuscan dishes, made from bread (preferably stale), beans and autumnal veggies. Ribollita means ‘boiled again’, and whilst very simple, it takes a few re-boilings to make delicious. READ MORE

Black Chickpea Soup
October 25, 2016

Black Chickpea Soup

We spent a great morning with Raffaella Cova recently (see interview here), of www.lunchwithraffaella.com.  Based in Montalcino, Raffaella runs amazing cooking classes and a catering service for events and nearby villas.  Amongst the various wonderful dishes she taught us, these black chickpeas were a complete surprise that we thought was worth sharing.READ MORE