Stuffed Mushrooms au Gratin with Parmesan and Parsley
Easy stuffed mushrooms au gratin filled with mushroom stems, Parmigiano Reggiano, breadcrumbs, parsley, garlic, and extra virgin olive oil, then baked until tender and golden.
Creamy Pumpkin and Chickpea Soup with Sage
Creamy pumpkin and chickpea soup made with pumpkin, chickpeas, onion, fresh sage, and extra virgin olive oil. A simple fall soup with a smooth texture and no cream or potatoes.
Italian-Style Venison Polenta Bake with Peppers and Cheese
A hearty Italian-inspired venison polenta bake layered with creamy polenta, sautéed red peppers, seasoned ground venison, sour cream, and melted cheese. A comforting autumn main course inspired by the mountain …
Tuscan Grape Focaccia
A soft Tuscan grape focaccia, traditionally known as schiacciata con l’uva, made with two layers of yeast dough, juicy black grapes, extra virgin olive oil, and sugar.
Honey Roasted Figs with Rosemary
These honey roasted figs with rosemary are soft, juicy, and lightly caramelized. An easy sweet and savory recipe perfect with cheese, prosciutto, crostini, or as part of an aperitivo.
Italian Chestnut Cake (Castagnaccio)
Chestnut cake, also known as “Castagnaccio” in Italian, is a classic dessert from the regions near the Apennine Mountains. It is a very simple cake made primarily from chestnut flour …