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Pappardelle with wild mushroom sauce is a classic way to enjoy the rich earthy flavor of wild mushrooms. These meaty mushrooms perfume alight tomato sauce that coats the traditional wide pasta served in Tuscany. Porcini mushrooms (Boletus edulis) are ideal for this recipe, and the first choice for making this dish. But because they are difficult to find, we prepared our Tuscan-inspired sauce using a combination of portobello, baby bella, and other mushrooms. To enrich their flavor, we added a small amount of dried porcini mushrooms, which can be found online and in most specialty stores.Wide pappardelle noodles are easy and rewarding to make atRead More →

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When it is eggplant season, we look to Sicily where pasta alla Norma is a classic. The name honors native son Vincenzo Bellini, born in Catania and composer of the bel canto opera Norma. (Humming or singing the Act 1 aria "Casta Diva" while making the recipe is optional.) The secret to this dish is perfectly fried eggplant. Frying transforms the spongy vegetable into something rich and almost meaty. Use quality olive oil for this dish and select fresh eggplant that are not too large and are heavy for their weight. While we like to pan fry the eggplant slices on top of the stove,Read More →

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This lighter version of the classic Negroni swaps out the gin with sparkling prosecco. Negroni Sbagliato (“mistaken Negroni”) retains Campari and some of the original drink’s bitterness with a refreshing effervescent finish.Read More →

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Originating from northern Italy but wildly popular in Tuscany, the Hugo Spritz is a delicate, elderflower-based cocktail. In the 2000’s, a bartender in South Tyrol,  inspired by the Aperol Spritz, gave it an Alpine twist. This aperitivo, made with mint leaves, elderflower cordial and Prosecco, is floral, fizzy, and incredibly refreshing. We like making it with Fiorente elderflower liqueur from the Alpine region of ItalyRead More →

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To prepare this tagliata di manzo at your home, we recommend a well-marbled NY strip steak with a little fat on the edge although a strip loin or rib eye are also delicious prepared this way. Searing the edges of the steak removes some of the fat while providing enough to help brown the meat. Purchase a thick piece, 1 ½-2 inches is ideal. Season the meat with salt and pepper and sear it well on each side in a heavy pan such as one made from cast iron or black steel. Or you may cook it over a pre-heated grill. Once the steak cooks, let itRead More →

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Each layer of this lasagna primavera is packed with fresh vegetables. We used asparagus but artichoke hearts would be just as delicious in their place or in addition to the other ingredients. If you like, fresh or frozen artichoke hearts will make another memorable addition. If you are among the fortunate to find fresh fava beans in your local market, add some. About one cup will do. (Cook and peel the fava before using them.)This lasagna tastes bright and fresh when served on the day it is made but it reheats well to serve the next day too.Read More →