In October 2017, my husband, Stephen, and I visited Terre di Nano, a charming agriturismo in Pienza, Tuscany. The day was dedicated to a cooking class and wine tasting with crazy Chef Giorgio. We had so much fun and learned so much. One of the many recipes he shared with us is the classic appetizer, Tuscan crostini neri, or black crostini, which be found at family gatherings or on the menu of the local trattorias. I have always been intimidated by the prospect of making patè, but Chef Giorgio’s recipe is super easy and delicious. I recommend a chilled glass of Centanni Pecorino to drink with these savory hors d’oeurves.

Fried squash blossoms are, without a doubt, an antipasto that brings Rome to my mind. Before being packed, battered, and fried, these yellow-orange edible blooms are cut from zucchini and other species of spring squashes. Biting into the fried flower reveals a gooey interior that contrasts beautifully with its thin and crispy shell. There is a secret to making these blossoms of dreaminess even more delicious; pair them with a chilled glass of bubbly Centanni Passerina Charmat Brut. The effervescence cuts through the richness of the cheese and compliments the delicate flavors of the squash blossoms.

My rule when making risotto, is always to make extra! It is even better the next day, made into little cakes and fried. This quick and easy antipasto will dazzle guests, so be sure to serve it with a sparkling Valente Montonico Brut.

There is something so satisfying about these crispy zucchini fritters! Perhaps it is because my dear “anti-vegetable” husband gobbles them up and does not even bat an eye about eating zucchini. Fritters and Centanni Passerina Spumante are a great pair for cocktail hour. I like to serve some homemade Arrabbiata, spicy tomato sauce for an extra zing!

Fresh seasonal vegetables take center stage for this easy yet gorgeous antipasto platter. Carrots, celery, fennel, radishes, peppers, zucchini, cucumber, tomatoes, along with any other veggies you enjoy, look as great as they taste. I like to prepare a dipping sauce made with good-quality extra virgin olive oil, a splash of aged balsamic vinegar, and a sprinkle of sea salt. Pinzimonio pairs nicely with a chilled glass of Centanni Pecorino.

I love this adaptation of the classic Caprese Salad. The jewel-toned eggplant skin, milky white mozzarella, crimson red tomatoes, and bright green basil leaves make this such an elegant looking antipasto. Paired with a glass of Lumavite Devay from Marche, you love it even more! Salute!!

Affetato Misto means “sliced mix” in Italian. This very popular rustic antipasto is simply a large selection of sliced cured meats arranged on a platter or board served with a robust glass of wine like Madonna Nera Rosso di Montalcino. I like to serve grissini, marinated baby artichoke hearts, and olives with this dish.

Prosciutto e Melone is a classic antipasto served all over Italy. The salty-nuttiness of the prosciutto is so delicious with a bite of juicy ripe melon. Try it with a glass of Valente Millesimato Brut. It is a spectacular sparkler from Abruzzo made from 100% Montonico grapes.

Bresaola is a lean air-dried beef that is slightly salty with hints of spices and garlic. It tastes excellent with peppery arugula and nutty Parmesan cheese. I enjoy this dish for dinner in the summer when it is too hot to turn on the stove, especially paired with a crisp, floral, and spice noted chilled glass of Centanni Falerio.

Every time we visit Pienza, Italy, I make sure to pay a few visits to my favorite little trattoria, Sette di Vino, where we love to sit outside on the charming patio. We always order the melted Pecorino cheese smothered with black truffles and a bottle of Capitoni Frasi, from the Capitoni winery, also located in Pienza. When I am back home, I can recreate my memories by making this recipe and uncorking a great bottle of Frasi, which we now exclusively import to the US! Salute!!