Torta Della Nonna

This Tuscan dessert is lovingly referred to as “grandma’s cake” and is one of my favorite things I learned to make at the farm. There are several variations of this dish, as is the case with most Italian recipes, but I love the contrast of the creamy custard topped with the crunchy, textured pine nuts. […]

Chicories, Pear, & Gorgonzola

Chicories are a group of greens that are similar to lettuce but lend a heartier, bitter flavor. They are cool weather crops that are typically in season during the winter and include varieties such as radicchio, endive, frisee, and escarole. To balance the bitterness, I paired this simple salad with sweet pears, earthy Gorgonzola, and […]

Herb-Crusted Pork Loin with Onion Gravy

I learned how to make a version of this recipe while working alongside Chef Pietrina in the kitchen at Tenuta di Spannocchia. The farm takes deep pride in raising their DOP Cinta Senese pigs and I immediately fell in love with this dish the first time I tried it. I used a blend of Tuscan […]

Pici all’Aglione

Pici is a thick, hand-rolled pasta that is similar in shape to spaghetti. Popular in the Tuscan region of Italy, it is typically paired with a classic boar ragu or a simple “aglione” sauce made from fresh tomatoes and garlic. You don’t need any fancy equipment for this dish; just your hands, a rolling pin, […]


Ribollita is a hearty soup that hails from the Tuscan region of Italy. Perfect for a cozy night in during the winter season, this dish is sure to warm you from the inside out. The name ribollita translates to “reboiled” as Middle Age peasants would reheat minestrone from the previous day and add in stale […]