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Watching nonna Siriana Fumi roll out pici is a form of mindful meditation al italiano. Our guests focus on her steady hands as she kneads, flattens, and cuts the dough into strips. Her quick, flat palms roll each strip into a long, sinuous snake. It’s obvious she has rolled pici her entire life. It’s second nature to Siriana and to the hundreds of Tuscan home cooks who prepare pici for their families, friends, and dinner guests. Since pici is basically just flour and water, feel free to experiment with different combinations of flour to discover the texture you like best. We use all-purpose, Italian “00” soft flour. Watch your cooking time to make sure your pici comes out al dente.Read More →

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The word carpaccio usually describes thin slices of raw beef or fish, but we think it perfectly describes this dish, which our guests first tasted at La Bandita, a chic osteria in Pienza.Read More →

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When Albo Stefanucci, the owner of Ristorante 13 Gobbi, presents our guests with his fresh strawberry tiramisù, everyone perks up. The combination of strawberries and the traditional layers of creamy mascarpone and Italian ladyfingers is a refreshing spin on the classic. Serve it in summer when fresh strawberries are at their peak. Alchermes is a scarlet colored Italian liqueur made by infusing neutral spirits with sugar, cinnamon, cloves, nutmeg, and vanilla, and other herbs, and Kermes, a small parasitic insect.Pavesini ladyfingers may be difficult to find in stores. However, they are readily available online. Other brands may be substituted.Read More →

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You have Campari, along with a new generation of acerbic flavor-loving bartenders to thank for the popularity of Aperol. Campari’s relentless viral marketing, merchandise, and strategic product placement put their Aperol liqueur in front of cocktail lovers everywhere around the world. The Barbieri brothers would be the first to thank Campari. They invented the Aperol aperitif in 1919.  Their light, refreshing low alcohol cocktail is especially popular in warm weather when white wine spritzers used to be the go-to beverage for summer revelers. Read More →

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A highlight for our guests each week is dinner at La Botte Piena in Montefollonico (now Osmosi in Montepulciano) where the food is as creative and inspired as the talented chefs who prepare each course. We have so much faith in their staff that we tell guests to take a seat at the table with open minds and a hunger for something unexpected. We never have any idea what they will serve. It is the only dinner during the entire week that is totally spontaneous. La Botte Piena never disappoints. Every detail, from their ultra-modern tableware to their expert wine pairings, wows. Owners Elena and Simone succeedRead More →

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  This recipe is inspired by Lara Vinciarelli's tartufi al cioccolato served at our wine tasting lunch at Tenimenti Andreucci.Marzipan is a delectable mixture of ground almonds and sugar, like edible modeling clay. It’s especially popular in and around Naples and on the island of Sicily where it's formed into realistic miniature fruits.The combination of marzipan and dark chocolate is a natural. The rich toasted notes of good-quality bitter chocolate balance the sweet almond flavors. When spiked with a little espresso coffee, you’ve got a sophisticated candy made from very few ingredients. And best of all, there is no baking required.For best results, wear disposableRead More →

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Abundant fresh herbs are the hallmark of Dania Masotti’s garden (orto). Here they amplify the flavor of a quality farm raised chicken. Dania, a famed chef has retired. But memories of her inventive Tuscan Women Cook classes linger with our guests. A favorite teacher, she is known for transforming classic peasant dishes into elegant renditions that retain their soulful quality. In this recipe, Dania browns then gently simmers a cut-up chicken in a sofritto of spring onions, carrots and celery. She tosses in a generous handful of fresh herbs from her garden. She uses what is available, often a mixture of rosemary, sage, thyme plus parsley, whichRead More →