Cooking lessons

Cantuccini Toscani

Cooking lessons, Dolce, Truffle Lunch

Ingredients for 40 cookies:

  • 500g All-purpose flour
  • 400g Sugar
  • 250g Toasted almonds
  • 3 whole eggs + 3 yolks (save one for brushing)
  • 50g Softened butter
  • ½ packet (approx. 8g) Baking powder
  • 1 small cup Vin Santo
  • A generous pinch of salt

Method:

  1. On a wooden board, make a “fountain” (a mound with a well in the center) with the flour and baking powder.
  2. Place the eggs, 2 yolks, softened butter, sugar, salt, and Vin Santo in the middle. Mix well until you have a smooth, uniform dough.
  3. Fold in the toasted almonds and continue kneading until evenly distributed. Form the dough into long “sticks” (about 2 fingers wide and 1 finger high).
  4. Place them on a baking pan, leaving at least 2 fingers of space between each log, as they will expand! Brush the tops with your remaining egg yolk for that signature golden color.
  5. Bake in a preheated oven at 180°C (350°F) for 20 minutes.
  6. While still warm, move the logs to a cutting board. Slice them diagonally into cookies about one finger wide.
  7. Lay the slices flat on the baking pan and return to the oven for 7–8 minutes per side to dry them out.

(Note) Keep them in a sealed tin… if you can resist eating them all at once!

Grab a bottle of Vin Santo, pour a glass, and start dipping!

THE ULTIMATE TUSCAN CRUNCH: CANTUCCINI DI PRATO

There’s nothing quite like ending a traditional Italian meal with Cantuccini di Prato. These twice-baked almond cookies are a beloved treat in Tuscany. They’re crunchy, golden, and packed with toasted almonds, perfect for dipping into a glass of Vin Santo.

Even though I don’t have Vin Santo in my shop, no Cantuccio is complete without it! The sweet, fortified wine helps soften the cookie just enough to bring out all the almond flavor.

MASTER THE ART OF THE COOKIE

Want to master the art of making those perfect “twice-baked” cookies? There’s a special way to shape the dough and cut the cookies while they’re still warm that really makes a difference.

I invite you to join one of my Cooking Classes, where we dive deep into the world of Tuscan pastry. I’ll show you exactly how to handle the dough, tips for toasting your almonds to perfection, and we might even share a glass of Vin Santo together!

[Book Your Cooking Class Here]

Scaloppina al Vino rosso

Cooking lessons, Secondo

Ingredients for 4 people:

  • 4 slices of veal fillet
  • 1 sprig of rosemary
  • 1 clove of garlic
  • 2 tablespoons of “00” or “0” flour
  • 2 generous pinches of salt
  • 4 ground black pepper
  • 1/2 glass of good red wine

What you need:

  • A chopping knife
  • A pan

Method:

  1. Heat the olive oil in the pan with the crushed garlic clove and the sprig of rosemary (whole). Be cautious not to burn the garlic, as it should not brown excessively.
  2. Season the slices of meat with a pinch of salt and freshly ground pepper to your preference.
  3. Place the slices of meat in the pan without overlapping.
  4. Cook the meat for 2 minutes on each side.
  5. Add the red wine to the pan and let it simmer for 2 minutes.
  6. Turn the slices of meat again and remove them from the pan.

Note: Cooking should be done right away to avoid the meat becoming hard and dry.

Pici al Ragu

Cooking lessons, Personal Chef, Primo, Truffle Lunch

Ingredients for 4 people:

Pasta:

  • 200g four 00 type pasta
  • 100g water or 2 large eggs
  • 2 tablespoons olive oil and 1 pinch of salt

Sauce:

  • 400g ground beef
  • 2 pork sausages
  • Half red onion
  • 1 sprig parsley
  • 2 cloves of garlic
  • 1 celery stalk
  • 1 small carrot
  • 2 bay leaves
  • 6 tablespoons olive oil
  • 1 bottle tomato sauce
  • 3 pinches of salt, black pepper
  • Half glass of red wine

What you need:

  • 1 pot for cooking pasta
  • 1 pot for cooking the meat sauce
  • 1 board for kneading pasta
  • 1 cutting board
  • 1 Knife

Method for the meat:

  1. Begin by chopping all the vegetables, excluding the bay leaves. You can mince them finely or coarsely, depending on your preference. The same applies to the ground meat; some people prefer a fine meat sauce, while others prefer larger chunks of meat. I usually ask the butcher to grind the beef to a medium consistency.
  2. Once the vegetables are prepared, heat four tablespoons of olive oil in a pot and brown the ground meat, including beef and pork sausage.
  3. As the meat begins to stick and the moisture evaporates, add the wine and let it reduce. This process will create a nice color and aroma for the meat. Once the wine has reduced, add the chopped vegetables and bay leaves. Allow the mixture to simmer until the onions become translucent.
  4. At this point, the meat should be well-roasted, and all the herbs and vegetables should be cooked. Add the tomato sauce and let it simmer for at least five minutes on high heat. Then, reduce the heat and let it simmer with a lid for one hour. During this step, you can add water if the sauce appears too dry. This is also the best time to taste and adjust the seasoning with salt and black pepper.

Method for the pici:

  1. Combine flour, water, and olive oil (or eggs) until the dough becomes elastic. Allow it to rest for 15 minutes under a cloth. Then, roll out the dough to create the tick spaghetti PICI using your hands or a pasta machine attachment
  2. Cook the pici for three minutes in salted water, then cook an additional two minutes in the sauce. BUON APPETITO!

THE PERFECT POUR: CHIANTI RISERVA

When you’re serving a meal that’s truly special, the wine is just as important. To balance the richness of the beef and the heartiness of the potatoes, you need a wine that has both structure and character.

I chose our Chianti Riserva from the shop specifically for this kind of pairing. It has those timeless flavors of dried cherries and earth, with smooth taste that pairs beautifully with the savory notes of the ragù. It’s not just a meal; it’s like having a taste of Tuscany right in your own home.

[Shop the Chianti Riserva Here]

Zuppa di Cipolle

Cooking lessons, Secondo,

Ingredients:

  • 1 kg of sweet red onions
  • 4 tablespoons of extra virgin olive oil
  • 2 bay leaves
  • 4 juniper berries
  • Salt
  • Black pepper
  • Homemade bread, cut into cubes
  • 1 liter of vegetable broth (water, salt, celery, 1 carrot, parsley, 1 small tomato)

Onion soup

Method:

  1. Thinly slice the onions and sauté them in juniper oil and berries, along with bay leaves, salt, and pepper.
  2. Once the onions have become translucent and glossy, add the broth until it fully covers the onions.
  3. Allow the soup to simmer for at least 30 minutes.
  4. The soup will be ready when the onions have softened and lost their fibrous texture.
  5. Serve the soup with bread cubes that have been sautéed in a pan with extra virgin olive oil.

Onion soup

Ossobuco

Cooking lessons, Personal Chef, Secondo

Ingredients for 6 people:

  • 6 marrowbones
  • 3 cloves of garlic
  • 2 twigs of rosemary
  • 10 g of dry edible boletus
  • 4 spoonfuls of olive oil
  • ½ cup of tomato puree
  • ½ cup of red wine (the same wine you serve at the table)
  • 3 four-fingered pinches of salt
  • 1 three-fingered pinch of pepper
  • 1 liter of meat broth

Choosing the meat: In Tuscany, for this recipe, marrowbones of young beef (18-month-old bullock) belonging to the Chianina race and raised in the open are used. This ensures that the muscles are well-structured, resulting in the most flavorful meat.

What you need:

  • A wide and low pot with a lid
  • A knife and a chopping board

Method:

  1. To make a clean cut on the bone, the butcher uses a saw, which leaves a pulp on the surface with small fragments of bone.
  2. Before starting to cook, clean this pulp off the meat by washing it with water or scraping the surface. Dry it thoroughly and make four cuts a few centimeters deep on the outside, pointing towards the center. This will help to maintain the unbent shape of each marrowbone and ensure that it fits perfectly on the bottom of the pot, resulting in uniform cooking.
  3. Chop the rosemary and garlic finely and brown them with the oil for 5 minutes. Then, add the meat, ensuring that the pieces do not overlap. Brown the meat well on both sides and pour in the wine, allowing it to evaporate. Add the edible boletus, which has previously been steeped in lukewarm water. Discard the unused steeping water. You can now add salt and pepper and the tomato puree. When the stew begins to boil again, turn the meat over and add the hot broth, covering the level of the stew by at least the height of one finger.
  4. Now, lower the flame and cook the meat for at least 2 hours with the lid on.
  5. Every 20-30 minutes, check and turn over the marrowbones, adding more hot broth if necessary.

Note: If you use a younger animal (calf), the cooking time will be significantly shorter.

Florentine-style osso buco

Salame Dolce

Cooking lessons, Dolce

Ingredients for 8 people:

  • 200 g of dry cookies
  • 100 g of sugar
  • 150 g of butter softened at room temperature
  • 2 egg yolks
  • 2 spoonfuls of unsweetened cocoa
  • 1 small cup of Marsala or Vinsanto

Method

  1. First, whisk the sugar with the yolks until you get a smooth, creamy mixture. Then, add the butter, cocoa powder, and liqueur.
  2. Blend everything together until it’s well combined, and then stir in the crushed cookies. Once it’s firm enough, shape it into a log with your hands. Wrap it in parchment paper and put it in the fridge.
  3. You can slice it into pieces that resemble Tuscan salami, which is how it gets its name.

(Note) It should keep well in the fridge for up to a week.

When your kids want to lend a hand in the kitchen, this recipe is perfect! It’s knife-free and doesn’t involve any fire, so everyone can join in. No need to worry, and the end result will still be a delightful treat!

Branzino all’acqua Pazza

Cooking lessons, Secondo

Ingredients for 4 people:

  • 4 sea bass fillets
  • 1 clove of garlic
  • Fresh parsley
  • Chili pepper
  • Extra virgin olive oil
  • Salt
  • White or rosé wine
  • Ripe cherry tomatoes

Preparation:

  1. Thoroughly wash the sea bass fillets to remove any scales.
  2. Cube the cherry tomatoes.
  3. Chop the parsley, garlic, and chili pepper. It is possible to chop the parsley, garlic, and chili pepper together. Keep the tomatoes separate from the aromatic herbs.
  4. Divide the ingredients into two equal parts.
  5. Place the four sea bass fillets in a dish that is slightly larger than the fillets to accommodate all the ingredients comfortably.
  6. Drizzle a generous amount of extra virgin olive oil over the dish.
  7. Sprinkle the first half of the aromatic herbs (parsley, garlic, and chili pepper) evenly over the surface of the dish.
  8. Repeat the process for the first half of the chopped cherry tomatoes.
  9. Place the four sea bass fillets on top of the ingredients, skin side up.
  10. Drizzle a little extra virgin olive oil over the fillets.
  11. Sprinkle the second half of the aromatic herbs over the fillets, covering the entire surface.
  12. Repeat the process for the second half of the cherry tomatoes.
  13. At this point, the sea bass fillets are ready for cooking.

Method for sea bass fillet:

  1. Place a large pan with a bottom that can accommodate all four sea bass fillets in the same position as they are on the plate.
  2. Bring the dish with the sea bass to the pan and gently shake it to remove the fillets from the plate. Slide all the contents into the pan.
  3. Season the sea bass fillets with a pinch of salt.
  4. Add the wine (approximately a glass) and cover the pan.
  5. Use pliers to turn the sea bass fillets halfway through cooking.
  6. Light the flame and start cooking. Halfway through cooking, you will notice that the fillets will have a color change on the edge, becoming lighter. Turn the fillets, cover the pan again, and wait for another 2 minutes. The wine will reduce, creating a unique flavor.
  7. The sea bass fillet in crazy water is now ready to be served.

Continue reading “Branzino all’acqua Pazza” »

Gnocchi

Cooking lessons, Personal Chef, Primo

Ingredients:

  • 1 kilogram of yellow-skinned potatoes
  • 200 grams of type 00 soft wheat flour
  • 1 egg
  • 2 pinches of salt
  • Nutmeg
  • Parmigiano-Reggiano

What you need:

  • Pastry board
  • Fork or rigagnocchi
  • Basin
  • Pot for cooking

Note: In this recipe, we do not need to use a lot of flour, as we want to preserve the flavor of the potatoes.

Method:

  1. Boil the potatoes with their skins on (35-40 minutes). If possible, use steam to prevent them from becoming waterlogged.
  2. Test if the potatoes are cooked by inserting a wooden skewer into them. If it goes in easily, they are done. If there is resistance, cook them for an additional 5 minutes.
  3. Once cooked, peel the potatoes and cut them in half to allow steam to escape. Mash them using a potato masher in a bowl.
  4. Place water in a saucepan and heat it on the stove. Once the gnocchi dough is prepared, we should test its consistency by baking a dumpling in boiling water.
  5. Add an egg to the bowl containing the potatoes, excluding all the salt and flour. Mix thoroughly to create a uniform paste.
  6. Take a small portion of dough and roll it on a pastry board. Cut the elongated dough into small sections, shape them with your hands to form balls, and use a rigagnocchi or fork to give them the characteristic dumpling shape.
  7. Try placing a dumpling in the pan in boiling water. If it returns to the surface intact, the dough has the appropriate proportion of flour. If it crumbles and breaks, add a little flour to the dough and try again. Remember not to wait too long during processing, as the potatoes’ humidity will absorb the flour, necessitating continuous addition to maintain the desired texture and flavor.

Note: I recommend immediately eating the gnocchi to ensure optimal consistency. While they are delicate, they are also delicious.

 

The Secret to the Perfect Plate

These pillowy potato gnocchi are exceptional on their own, but they truly shine when paired with a slow-simmered, soulful sauce. To elevate your Sunday dinner, I highly suggest tossing them with Signature Tuscan Ragù.

Upon visiting the recipe, you may notice that I have paired the ragù with Pici (thick, hand-rolled noodles from Siena). However, do not be deterred! In Italy, a great ragù is like a black dress—it complements any dish. The rich, meaty texture of the sauce adheres beautifully to the ridges of the gnocchi, creating a comforting bite.

The Perfect Pour: Chianti Riserva

A world-class meal requires a world-class wine. To balance the richness of the beef and the starchiness of the potatoes, you need a wine with structure and soul.

I personally selected our Chianti Riserva from the shop for this specific pairing. It possesses classic notes of dried cherries and earth, complemented by its tartness that works perfectly with the savory taste of the ragù. It is more than just dinner, it offers a complete Tuscan experience within your kitchen.

[Shop the Chianti Riserva Here] | [Get the Ragù Recipe Here]

Melanzane in Tasca

Cooking lessons, Secondo

Ingredients:

  • 2 round eggplants
  • 1 sprig of parsley
  • 1 clove of garlic
  • 10 tablespoons of crumbled bread
  • Black pepper
  • 2 tablespoons of Parmesan cheese

What you need:

  • Knife
  • Cutting board
  • Oven
  • Saucepan

Method: 

  1. Preheat the oven to 400F.
  2. Wash and dry the eggplants.
  3. Slice the eggplants into rounds.
  4. In a saucepan, sauté the garlic in olive oil until fragrant. Add the crumbled bread to the saucepan and cook until golden brown. Season the bread with salt and pepper to taste.
  5. In a separate bowl, combine the eggplants, parsley, and Parmesan cheese. Place the eggplants in a baking dish and top with the bread mixture.
  6. Bake in the preheated oven for 20-25 minutes, or until the eggplants are tender and the bread is crispy.
  7. Cut the eggplant into large slices, approximately the thickness of two overlapping fingers. Make small incisions in each slice to create a pocket. It is important that the engravings are not completely cut through to form a pocket.
  8. Sprinkle the eggplant slices with salt and let them drain for 20 to 30 minutes.

(Note) The eggplant pockets, coated with salt, will release water due to the salt. Thoroughly dry the eggplant slices with kitchen paper to eliminate the bitter taste of the eggplant.

  1. Chop garlic, parsley, and bread, then mix them together in a bowl. Season the mixture with salt, pepper, and cheese. Add two tablespoons of olive oil to create a consistent stuffing.
  2. Clean the eggplant slices and stuff them with the prepared mixture. Be careful not to overfill, as the eggplant will shrink during cooking. Drizzle a little olive oil over the stuffed eggplant slices and place them on a baking tray.
  3. Bake in the preheated oven at 400°F for 25 minutes.

 

eggplant in a pocket

Pollo Alla Cacciatora

Cooking lessons, Personal Chef, Secondo, Truffle Lunch,

Ingredients:

  • 1 free-range chicken (in 8 pieces)
  • 1 handful of black olives
  • 2 cloves of garlic
  • 1 handful of sage
  • 1 handful of sundried tomatoes
  • Extra virgin olive oil
  • Salt and black pepper
  • 1 glass of white wine
  • Approximately 0.5 liters of water

What you need:

  • Large pan
  • Chopping knife
  • Cutting board

Method:

sundry tomato

  1. Heat three tablespoons of olive oil in a large pan. Once hot, brown the chicken pieces on both sides.
  2. Then, add the garlic and sage, allowing them to simmer on high heat for a few minutes. Before the garlic browns, add the wine and let it reduce.
  3. Now, add the olives and tomato, mixing well. Add water to almost cover the meat. Let it simmer for 30 to 40 minutes, depending on the thickness of the meat.
  4. As the liquid reduces, the chicken hunter is ready.

THE SOUL OF THE ITALIAN COUNTRYSIDE: CHICKEN CACCIATORA

If you’re looking for the ultimate Italian comfort food, look no further than Pollo alla Cacciatora. This “Hunter’s Style” chicken is a rustic masterpiece, slow-cooked with succulent tomatoes, aromatic herbs, and just the right amount of woodsy flare. It is a dish that invites you to slow down, savor a piece of crusty bread, and enjoy the simple perfection of traditional Tuscan flavors.

A WINE THAT DEMANDS PATIENCE: VIGN3

To elevate this rustic meal into a true gourmet experience, I have selected the perfect bottle that we produce: Vign3.

This is not your ordinary table wine. Vign3 is a sophisticated, aged blend that shows the best of what Tuscany has to offer: 80% Sangiovese for its classic Italian essence, complemented by 10% Merlot and 10% Cabernet Sauvignon. It is bold, elegant, and deeply layered.

Note: Due to the careful aging process, Vign3 requires a moment to “wake up” after being corked for so long. To truly enjoy the complexity of the Sangiovese and the structure of the Cabernet, be sure to open the bottle at least 30 minutes before serving. Let it breathe while the kitchen fills with the scent of your simmering chicken. This small act of patience transforms the wine, allowing its full scent to bloom in your glass.

[ Shop the Vign3 Bottle Here ]