You currently have no recipes saved.
To add recipes, visit a recipe and click
to permanently save recipes.
Recipes saved here are available on this computer only. When you log in, these recipes will be saved permanently and will be available from any computer you log in from.
For the past 20 years, Judy Francini has taught students how to prepare seasonal Tuscan dishes like garmugia (a spring stew) in her cooking studio near Florence’s famed San Lorenzo market (divinacucina.com).
Reggello: La Cucina al Focolare
Peggy Markel was one of the first Americans to open a cooking school in Tuscany (in 1992). Local dishes like panzanella (bread salad) and ribollita (bread-vegetable soup) are her specialty (peggymarkel.com).
American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP