Plan your fall menu to include a wonderful antipasti. This is a fabulous way to set the stage for fall feast. Wet the appetite of your guest with a wine and cheese pairing allowing time for mix and mingling. Set a board with grape leaves. Remember to add an artful composition of color, texture and flavours.

Pinterest
Pinterest

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.

Pinterest

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.

Pinterest
Pinterest

ROSEMARY STUFFED PORCHETTA WITH 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.

Pinterest

As we begin to savour the bounty of Harvest Season, our thoughts wander to Italy. Last year, during Harvest Season, we travelled to Tuscany for a gastronomic adventure. With the memories still dancing on our palate we have compiled a Harvest Menu to encourage you to live and dine this fall with a Tuscan Twist.

Fall bounty sets the scene for a colourful menu. Hues of Amber, sienna red, eggplant, and sage are all colours envoking the senses.

Pinterest
Pinterest

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.

Pinterest

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.

Pinterest

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

Pinterest
Pinterest

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.

Pinterest