Spend the days basking under the Tuscan sun, savoring delicious local cheeses, salami, fruit and bread, and sipping the region’s Chianti wines while surrounded by a panoramic tapestry of golden wheat fields, verdant green vineyards and the silver-grey olive groves. Taking the time to gather with family and friends around the table is fundamental to the “bella vita” and certainly one of life’s simplest and truest pleasures.

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Black Bean Brownies

ANTIPASTI TOSCANA
Vino e Salumi

The Tuscan region claims some of Italy’s most notable appellations: Brunello di Montalcino, Classic Chianti, Nobile de Montepulciano…made principally of Sangiovese grapes, which vary in variety locally, as many towns developed their own grapes.

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Lemon, Cashew & Date Energy Balls

TUSCAN CHEESES
Pecorino, a hard cheese made from sheep’s milk, is the most popular cheese in the region. A mature sample is aged for at least 18 months, and is often grated over pasta, as a replacement to the more delicate Parmesan. Caprino is soft and creamy cheese, made from goat's milk. It can be rolled in herbs or ground pepper for extra flavor. Ricotta is a soft, fresh whey cheese made from ewe's milk. Naturally low fat and slightly sweet, it is a popular ingredient in many desserts. Tuscan stracchino, also known as crescenza, is a creamy cheese with a mild, slightly sweet flavor. It is used in delicate egg dishes or served with vegetables.

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Ribollita

RIBOLLITA
Tuscany’s Most Famous Bread Soup
The name of this soup means “reboiled” as every Tuscan knows that it is best made a day in advance in order to let the flavors develop and then reheated to be enjoyed the next day. The use of stale bread and beans in this vegetable soup make it so thick that it can be eaten with a fork rather than a spoon.

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Pappardelle Al Cinghiale

PAPPARDELLE AL CINGHIALE
Wild Boar Sauce on a bed of Pappardelle
Pappardelle: This style of pasta originates from Tuscany. These noodles are large, very broad and flat. The name derives from the Italian verb “pappare” meaning “to gobble up” which is easy to do when mixed with a good sauce.

Wild boar, or Cinghiale, is especially loved in Tuscany where it roams freely throughout the forested areas of the region. The boar’s diet is rich in fruits and nuts giving it a distinctly scented red meat which is leaner and more flavorful than pork. This gamey meat can be tough so we recommend marinating prior to slow-roasting. Well worth the effort.

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Eggplant Parmigiana

EGGPLANT PARMIGIANA
Eggplant Parmigiana is enjoyed throughout Italy but the basil used in this recipe gives it a Tuscan flavor.

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Rosemary Stuffed Porchetta

PORCHETTA STUFFED WITH ROSEMARY, SAGE AND GARLIC + ROASTED ROSEMARY POTATOES
At every Tuscan market, there is always a freshly roasted pig (Porchetta) seasoned with garlic, rosemary and sage ready to slice up. Fresh from the oven, the smell is intoxicating and people line up to savor thick slices on crusty bread. With this simple recipe, you too can delight your own palate with these traditional Tuscan flavors.

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Cannellini Beans

CANNELLINI BEANS + SAGE & LEMON OLIVE OIL
Tuscans are called “mangiafagioli” or “bean eaters” by other Italian’s throughout Italy as so much of Tuscany’s rustic cuisine is based on beans. The white kidney bean known as cannellini is the most popular.

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Fagiolini In Umido

FAGIOLINI IN UMIDO
Green Beans with Plum Tomato

Green beans cooked with plum tomatoes, flavored with fresh basil, is a traditional Tuscan side dish.

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DOLCI AL FRESCO
Many of Italy’s classic dessert recipes have been passed down through families for generations with great care. From the biscotti to fine cakes, tortas and tiramisus, Italians have no shortage of creativity when its comes to dolci.

DESSERT WINES
Vin Santo is a dessert wine with religious origins, dating back to Medieval times. The best products are still made with the traditional method, appassimento, which requires drying the grapes for 3 to 6 months after a harvest.

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Pistachio, Walnut and Fig Torta

PISTACHIO, WALNUT and FIG TORTA with MASCARPONE, FRESH FIGS & HONEY

One of the most dreamy combinations we could imagine! Allow the sweet flavors of the figs to shine by pairing them with fresh mascarpone, nuts, and a drizzle of honey.

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Pistachio, Walnut and Fig Torta Recipe
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Apple Torte

APPLE CAKE and CUSTARD CREAM
Torta di Mele

A family favorite, and a grandmother’s classic, this rustic apple torte will have you reaching for seconds.

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Custard Cream

APPLE CAKE and CUSTARD CREAM
Torta di Mele

A family favorite, and a grandmother’s classic, this rustic apple torte will have you reaching for seconds.