The best gelato, Italian ice cream, I have ever tasted, was in the walled medieval town of San Gimignano at the famous Gelateria Dondoli. The Master Ice Cream Maker (one of ten in Italy) and owner, Sergio Dondoli, made a unique gelato flavor just for our group, Mozzarella, tomato, and basil. It was out of this world! When I arrived home, I decided to experiment on my own and came up with this savory, sweet concoction and I fondly named it after Sergio. This gelato is extra delicious with a glass of Capitoni Orcia!

Refreshing and delicious! Have fun substituting other citrus or fruit juices to create your own concoction! Sometimes I make an alcoholic version by substituting 1/4 of the water with 1/4 cup of my homemade Limoncello. I also like to serve Lemon Granita in a flute and top it off with some Centanni Passerina.

Every time I visit Sicily I have to indulge in a Granita di Caffe served inside a brioche roll topped with fresh whipped cream. It is the most heavenly breakfast EVER!!

One day my husband, Stephen, was reading the box of our favorite aged balsamic vinegar, Villa Manodori, the creation of Chef Massimo Battura. Stephen enthusiastically read aloud, “Enjoy over vanilla ice cream.” What?!?!?! It was like a whole new universe opened up for him. I told him about my first time having this concoction in Italy, with Fragolini, wild strawberries, sprinkled on top. It was heavenly. That is when I decided to make him a creamy and chilled balsamic surprise, Strawberry Balsamic Gelato. I paired this gelato with a glass of 100% Sangiovese from Poggio Grande, Piano. Stephen could not speak. He loved it so much!

To make this vegan-friendly, substitute the heavy cream with coconut whipping cream.

I admire the skills of a great baker, of which I am not. But it is satisfying to bake up something creative and delicious, so I have learned to keep it simple. Using a good-quality puff pastry found in the freezer section of the market makes this recipe a breeze to whip up. This tart has a sweet and savory element thanks to the cheese and pepper baked with the sweet tartness of the plums. I like to have a glass of Madonna Nera Rosso di Montalcino with this scrumptious pastry.

To make this vegan-friendly, substitute the mascarpone with plant-based cream cheese or ricotta. I use Kite Hill.

La Cutizza, Italian Crepes, is a poor man’s dessert prepared throughout the region of Lombardy. It was the most popular dessert at my Trattoria. I offered it with Nutella, gelato, or fresh berries. My daughter Remington’s favorite combo as a child was a mixture of Nutella, vanilla gelato, and fresh berries! On the other hand, my husband prefers his La Cutizza filled with strawberry preserves and topped with Grand Marnier-infused whipped cream. It reminds him of his days living in Strasbourg, France.

Be creative! This basic recipe is an easy and delicious way to create sweet or savory crepes. Serve with a chilled glass of bubbly Centanni Passerina Spumante.

This simple pound cake recipe is kissed with Nutella creating a match made in heaven.

Your first thought would be to put the Moka on the stove to make a proper Italian style espresso, but, I LOVE this dense, buttery chocolate hazelnut loaf with a glass of Valente Spumante Brut!

For a fruity version:

Swirl your favorite preserves in this batter for a lighter, fresher version of this recipe. Strawberry is my favorite!

Crostata is a staple all over Italy, especially for a merenda, a snack, with an espresso. It is a popular dessert in most every Trattoria I have ever been to, and, of course, is readily available at La Pasticceria, the bakeries, in every town from North to South. I enjoy this delicious torte with a glass of Valente Montonico Spumante Brut.

Semi-Freddo means Semi-Frozen. This almost frozen mousse-like dessert is light yet decadent. Use your imagination to switch out ingredients, keeping in mind traditional Semi-Freddo usually contains a crunch factor (nuts, cookies, chocolate nibs), and I always add a teaspoon of liqueur to ensure the creamy mixture does not freeze. Serve with a glass of chilled bubbles, like CorteAura Franciacorta.

If you have any of this creamy mixture leftover, I like to make grown-up ice cream sandwiches using chocolate wafers. Just a few dainty bites, but so satisfying!

My husband, Stephen, loves when I can fruits and vegetables at the height of their seasonal ripeness. It reminds him of his childhood growing up in Fremont, Michigan, where his Grandfather had a large canning company that made baby food.

Canning is a way of life in Italy. When I visited family in Calabria in the summer I looked forward to participating in the ritual of canning tomatoes.

In Northern Italy, where I lived, I enjoyed pulling out a jar of Calabrian canned tomatoes on a cold winter day to make something comforting, while the memories of those summer beach days warmed my soul.