Chianti Kitchen, The Tuscan School of Cooking, appetizers recipes:

Stuffed Zucchini Flowers

Pappa al Pomodoro

Fried Sage Leaves

Pecorino and Walnut Salad

Soufflé Afrodisiaco

Tuscan Focaccia

Tuscan Easter Salad

Bruschetta with E.V. Olive Oil

Crispy Prosciutto Salad

Pecorino Cheese Soufflé
Soufflé Base

Crepes Pockets with Ricotta

Black Tuscan Crostini

Crostini with Pecorino Cheese

Funghi al Cartoccio

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