Spezzatino is an Italian stew made with a tougher cut of meat, like beef chuck. It cooks for hours and traditionally is served over polenta. This is a quick and healthy version that can be made with pork tenderloin, chicken, or turkey. I especially like it with chicken thighs, which I find more flavorful than breast meat. Have fun adding different ingredients to make it your own! This dish pairs beautifully with a 100% Trebbiano from Umbria, Madrevite Il Reminore.

Simple yet satisfying, few things compare to Spaghetti with Clams. A dish that’s taste takes me to the gorgeous alfresco veranda perched above the sea in Porto Ercole at the iconic Hotel Pellicano. One of my favorite places to enjoy this light yet flavorful pasta. The clams are much smaller in Italy, and I find using Littleneck Clams is a suitable substitution. I like to add some tomatoes for color, but in “bianco,” white/plain, is also amazing! I like to pair this pasta dish with a crisp, high acidity wine like Valente Emozione No.1 100% Montonico from Abruzzo.

This is my Father’s famous and secret recipe! I grew eating this amazing salad every Sunday with our big family dinner. My Dad would make it tableside, using two forks to mash the ingredients into the best Caesar Dressing ever. By the time my little brother, Mario, was eight years old, he could make this dressing almost as well as my Dad. My version is made in a blender, and I like to use 1 tablespoon of red wine vinegar and 1 tablespoon of balsamic vinegar.

Be sure to top this salad with Homemade Croutons, lots of freshly grated Parmesan cheese, and freshly cracked pepper, and don’t forget the Madrevite Che Syrah Syrah!