By:
On:
In: Recipes

Few cocktails can be traced to their birth. The negroni is a rare exception. Culinary historians report that the negroni was created in 1919 by Fosco Scarselli, the bartender at the Casino bar in Florence. One of his regular customers, Count Camillo Negroni ordered an Americano with a “kick.” At the time, the Americano was the most popular cocktail at Casoni’s (dating back to the 1860s), a drink Fosco was so familiar with, he could make it with his eyes closed. The ingredients were always close at hand— Campari, red vermouth, a sparkling fizz of club soda garnished with a slice of lemon. Fosco met the count’s challenge by replacing the club soda withRead More →

By:
On:
In: Recipes

When the temperature soars, Italians drink espresso. Hot, iced or in the delectable affogato, gelato drowned in coffee. Two ingredients—a shot of intense espresso and vanilla gelato— is all that’s required. Place two or three scoops into a coffee cup. Pour a shot of espresso over and enjoy. But like panzanella, affogato calls for enhancements. Drizzle chocolate sauce into your cup before adding the gelato. Swap chocolate, coffee or hazelnut gelato for the vanilla. Scoop a mound of amaretto flavored whipped cream on top before serving. To transform your affogato into a caffeinated parfait, spoon the gelato into a tall, narrow glass. Scatter it with bits of diced candied orange rind, toastedRead More →

By:
On:
In: Recipes

Tuscan panzanella is a zesty bread salad and summer staple in and around Montefollonico. Usually made with cubes of crusty Italian bread, tomatoes, basil, cucumbers and a simple splash of vinegar and olive oil, is infinitely customizable. Cooks and our nonne add or subtract ingredients to suit their tastes. It’s one of those dishes that never disappoints.To make panzanella at home, be open to experimenting with what is seasonal and fresh at the farmer’s market. Perhaps there are baby zucchini available. Slice them thinly to add to the salad, along with fresh blossoms too. If your garden is full of early radishes, slice those and addRead More →

By:
On:
In: Recipes

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 →

By:
On:
In: Recipes

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 →

By:
On:
In: Recipes

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 →