TUSCAN TABLE WITH VINE ARCH

Honoring our memories of Tuscany, we recreated our own Tuscan table in the backyard. A wonderful way to bring a little bit of the magic back home.

FAGIOLINI IN UMIDO SERVING PLATE

Green beans stewed with fresh plum tomatoes and basil leaves are a Tuscan staple. The secret to this recipe lies in combining the sweetness of the green beans and the acidity of the tomatoes. Crisp and sweet, and loved by all; a great healthy side that doesn’t involve any sacrifice in taste.

ARTICHOKES AND THE TUSCAN TABLE

In Italy, carciofi are sold with their stems, an extension of the heart which holds the real meat of the artichoke blossom. Traditionally they are baked in coals, leaving the diner to pull off the burnt leaves to the enjoy the tender heart. Tuscan artichokes can also be eaten raw, sliced thinly like a carpaccio, with a drizzle of olive oil, lemon juice, shaved pecorino and a dash of salt.

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BASIL

Frequently to flavor Tuscan cuisine, fresh herbs like basil, sage, rosemary, and thyme, are usually brought to the table in bunches and used as decorative centerpieces, and as a garnish for plates loaded with delicious food.