A traditional sweet of Burano, these buttery, not-too-sweet cookies have a hint of lemon and a lovely crispness.   
This intriguingly delicious main from Tuscany is a unique pairing of mussels with a meat mixture stuffing.
Made with earthy buckwheat flour plus almond or hazelnut flour, this cake is perfect when topped (or even filled) with a tart jam, like red currant.
These unusual ravioli from the Teramo area of Abruzzo have a rum filling that brings out the marjoram’s lovely aroma. Lemon zest adds a bright pop.  

Cookery Schools in Italy

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