I am a Tuscan born and bred food writer and cookbook author. I've been teaching cooking classes in my house in the countryside between Siena and Florence for about 10 years. In this course, I'm sharing my family recipes, the menus for everyday meals and festive occasions, the tips and tricks learned teaching recipes to beginners from all over the world.

With this course, you will join me in my kitchen, attending step-by-step cooking demonstrations to show you exactly how to prepare each recipe. These are simple, traditional recipes that are naturally vegan. We're going to use simple, affordable ingredients. Stock up your pantry and be ready to start cooking like an Italian and Tuscan home cook. Try each recipe soon after you have watched the lesson and enjoy the food with your family.

You'll learn recipes to make antipasti (appetizers, like panzanella, chickpea cake, and grilled vegetables), primi (fresh pasta from scratch like pici and gnocchi, and all the dressings for your pasta), traditional main courses (soups as pappa al pomodoro, and ribollita), contorni (seasonal side dishes from grilled eggplants to stewed green beans) and dolci (as the traditional castagnaccio, a chestnut and olive oil cake).

You will learn:

• How to cook many simple, traditional, hearty Italian and Tuscan recipes, which are naturally vegan

• How to serve an Italian vegan meal from appetizer to dessert

• How to make fresh pasta from scratch

• How to use basic ingredients in the pantry to make wholesome, delicious recipes

• How to create a vegan Tuscan cooking repertoire