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Recipes

While food is an essential part of life, we believe that there is more to it than sustenance. The menus we create reflect different characters and dispositions, through colors, flavors and tastes, as well as particular moments in life.

We design our menus with real people in mind. From the busy working mom to the casual weekend chef, we provide recipes to please every palette and that embody our themes for a complete lifestyle experience.

 
Pappardelle Al Cinghiale
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Wild Boar Sauce on a bed of Pappardelle*

Cinghiale or wild boar is especially loved in Tuscany where it roams freely throughout the heavily forested areas of the region. Its diet is rich in fruits and nuts giving it a distinctly scented red meat which is leaner and more flavourful than pork. It tends to be tough so it needs to be marinated before it is cooked but well worth the effort.

Ribollita
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Tuscany’s Most Famous Bread Soup

“a veritable celebration of the harvest in a bowl”

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 is usually eaten with a fork rather than a spoon.

Recent Recipes

TUSCAN SAUSAGE AND FENNEL LASAGNE

Lasagne is a dish that is eaten throughout Italy but the fennel in this version gives it a distinctive Tuscan flavor.

PICI WITH TUSCAN RAGU

Pici is a traditional Tuscan pasta made simply with flour, salt, water and a little olive oil. It is hand-rolled and cut into thick long strands. It is best served with a thick, rich sauce. Every Tuscan cook knows that the secret of a fabulous sauce is the sofrito. This trinity of finely minced onion, carrot and celery is gently sautéed until soft and fragrant becoming the foundation on which you build the ragu.

FARFALLE PASTA WITH CREAMY PESTO SAUCE

Farfalle is also known as bowtie or butterfly pasta because of its unique shape. This recipe is excellent as a “primi” (first course) but you can add cooked chicken or shrimp to turn it into a very satisfying main. Leftovers also makes a delicious cold pasta salad.