Recipes
Lemon Custard Pie/Torta della Nonna (Grandmother’s Pie)
Submitted by Lucia Zucconi
We were all stunned into culinary bliss when we sampled this lemon custard pie in Tuscany the evening we had a cooking class with Lucia. It doesn't get any better than this.
Grilled Tomatoes/Pomodori Gratinati
Submitted by Lucia Zucconi
A delectable accompaniment to any meal, especially with fresh tomatoes from your garden or farmer's market.
Onion Pie with Pecorino Cheese & Sage/Torta di Cipolle con Salvia e Pecorino
Submitted by Lucia Zucconi
Fabulous onion tart with handmade crust, sweet onions, & fresh sage. Serve as side dish with roast pork or as a main dish with a freshly picked garden salad.
Tagliatelle/Tagliolini & Ragu di Carne
Submitted by Lucia Zucconi
A delicious marriage of handmade pasta & a delicate meat sauce. The pasta makes a beautiful bed for any delectable sauce and the Ragù di Carne a wonderful accompaniment to any handmade pasta.
Spring Vegetable Risotto
Submitted by Lucia Zucconi
Risotto con Verdure di Primavera is a beautiful Italian rice dish using fresh spring vegetables that will grace any meal as primi or secondi.
Pork Fillet with Balsamic Vinegar & Figs
Submitted by Lucia Zucconi
A succulent pork tenderloin recipe using ingredients from a local organic farm in Tuscany near Certaldo. Of course any organic pork tenderloin will do. Use figs or plums depending on the season.
Vegetable Chowder
Submitted by Deborah Madison
This handsome one-bowl meal features winter roots and tubers in a milky broth that’s been steeped with aromatics. Bread, toasted and covered with Gruyere or Cantal cheese, sits beneath the vegetables and their broth, building up the soup’s heartiness and flavor.