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Chef Dania Masotti, one of Montefollonico’s most acclaimed and prolific chefs, taught our guests for over fifteen years. Her recipes were easy to replicate in home kitchens thanks to her use of readily available ingredients and her breezy teaching style. We loved following Dania out to her kitchen garden to pick seasonal vegetables to prepare her risotto dell’orto (“from the garden”). Guests report this recipe is their go-to dish for food that tastes fancy without being fussy. Read More →

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Tagliatelle, a Tuscan specialty, is a ribbon-like noodle that's ideal for folding into light, creamy sauces. Fresh asparagus and peas, two of spring's most eagerly awaited vegetables bring a crisp, sweet contrast to the creamy sauce.Briefly blanching the asparagus and peas briefly in boiling water brightens their color and softens them just enough to retain a slight crunch. As the nonne have taught us, make the cream sauce directly in the pan, combining heavy cream with the moist pasta to create a light, silky texture. The vegetables are then folded into the cooked pasta, allowing their flavors to meld with the creamy sauce. Freshly grated Parmesan cheeseRead More →

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Lamb, especially in spring, holds a place of honor in any Tuscan kitchen. It symbolizes renewal and abundance. Here a boned leg of lamb is slow roasted under a coating of rosemary, garlic, and sage—herbs that blanket the Tuscan countryside. Shallots and new potatoes, roasted alongside the lamb, soak up its juices and the aromatic herbs. The lamb juices and some white wine make a sauce in the pan.  This one-pot roast give you time to mingle with guests. It is our tribute to the Tuscan tradition of simple cooking for flavorful results.Read More →