Designed by world-renowned architect John Reed AIA, this Calabasas, California, estate exudes captivating charm and uncompromising style. From the moment you enter the property’s courtyard, you’re transported to a Tuscan dreamscape. Fronted with a wonderful beam-trellised loggia, the house envisioned by owner, real estate developer, and builder James Ring is anything but typical. Located between the…
Winter Minestrone
Minestrone is an Italian word that describes a soup made with a selection of diced seasonal vegetables, all cooked together until thick and flavorful. Every region has its own version: In Liguria, for example, they add a spoonful of basil pesto, while in Milan, there has to be rice in the mix. In Tuscany, we…
The Makings of an Italian Christmas Cookie Tin: 3 Recipes to Tell the Story of My Family, Past and Present
I am a Tuscan born and bred country girl, from a family of people who love traditional food. Olive oil runs through my veins, and I love nothing more than pappa al pomodoro, our famed stale bread and tomato soup. I stock my pantry and my fridge with local beans, pecorino toscano, our typical unsalted…
Cavallucci Senesi (Sienese Walnut Cookies)
Among Siena’s most traditional Christmas cookies, cavallucci are not elegant or photogenic, lacking the bright colors, icing, and sparkling sugar we expect from a Christmas cookie. Nor do they come in Christmas shapes; they’re round and rustic, lightly flattened on the ends, floury and a bit lumpy. And yet, with that first bite full of…
Autumn Tuscan Panzanella (Panzanella Autunnale)
Panzanella, the summer Tuscan bread salad, is a blank canvas that exalts the freshest seasonal flavors: juicy, ripe tomatoes, crisp cucumbers, spicy red onion, and fragrant basil leaves. It’s dressed with vinegar and extra virgin olive oil, then stashed in the fridge so that all the flavors can mingle into a refreshing salad. Why not…
Crostoni With Tuscan Kale and Beans
If there’s a favorite way to taste the olio nuovo in Tuscany, it has to be these Tuscan kale (cavolo nero) and cannellini bean crostoni, a real seasonal treat. When you know you’ll be bringing home the freshly pressed olive oil, prepare all the trimmings in advance. Have some good crusty country bread ready, soak…
Unexpected Potato and Cabbage Soup
Two tag-teaming, game-changing ingredients transform this unassuming potato and cabbage soup into a vibrant concoction. Looking at the ingredients list, you’ll see that this is an uncomplicated recipe—one that tells a story of saving leftover vegetables that have been sitting in the fridge or in the pantry for too long. Half a head of cabbage,…
3 Hearty Tuscan Soups to Celebrate the Return of Soup Season
I can tell autumn has arrived when I’m welcomed by a chill when I go downstairs in the morning to open the windows; when I fish out my heavier scarves from the wardrobe to protect myself from the cold wind; when apples, pears, chestnuts, mushrooms, and squashes begin to crowd the market stalls. But most…
Cacciucco di Ceci (Tuscan Chickpea and Chard Soup)
The most famous cacciucco is a coastal cucina povera fish soup from Livorno, made from the smallest and least valuable fish leftover on the fishing boat or unsold at fish counters. Cacciucco di ceci, however, is not a fish soup, but one defined by chickpeas and chard. If not for a salt-packed anchovy melted into…
Tuscan Potato, Porcini, and Chestnut Soup
This soup from southern Tuscany is quintessentially autumn, starring two of the season’s most representative ingredients: chestnuts and mushrooms. I picked it from the very traditional menu of a trattoria in Monte Amiata, an ancient and now dormant volcano that dominates the surrounding landscapes: the Val d’Orcia, Bolsena lake, the Chianti hills, and the Maremma…
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