Our Recipes
I made this for dessert almost daily, using seasonal fruits from the Fruttivendolo, the fruit and vegetable stand just around the corner from my house. Adding the optional Maraschino liqueur transforms this simple dessert into something even more delicious. Use whatever fruits and berries are in season! When I eat this Italian version of fruit salad, I am transported back to Lake Como, where I lived for many years. This healthy dessert pairs deliciously with a bubbly glass of Centanni Passerina Charmat Brut.
As many of you know, I have been on a vegan diet to support my husband, Stephen. He has arthritis and does not want to take the medications that may help but could also damage other parts of his body. So we went on a 3-week wellness retreat to seek alternative methods. After the second week of eating an all-vegan diet, his wedding band fell off because the inflammation had gone down so much. We committed to staying with this diet for one year, which is how our vegan food adventure began. It has been a food challenge, but I have had fun recreating my favorite dishes using vegan options. This is a take on the classic Filetto Pepe Verde. This meaty Portobello with a delicious creamy peppercorn sauce pairs very nicely with a robust red wine like Madonna Nera Brunello di Montalcino.
Filetto Pepe Verde is not only simple but also incredibly quick to prepare. It is an iconic classic of international cuisine and a staple in the Italian kitchen. The flavor of the meat, which should always be of the best quality, is enhanced wonderfully by the velvety sauce. The best Pepe Verde I ever had was at Ristorante Tullio, in the center of Rome. This hidden gem is filled with Romans, not tourists, which means it is superb food! When eating this decadent dish, I like to pair it with a big, bold Brunello di Montalcino from Madonna Nera. It is absolutely the most fantastic pairing!
Vendemmia, the time of harvesting the grapes, is celebrated in Tuscany as a sacred ceremony every year, with celebrations and symbolic meals prepared solely during the grape harvest. Schiacciata con l’uva, grape focaccia, whose annual appearance in kitchens and bakeries across the region, heralds the start of a month-long harvest season. The Tuscan word “schiacciata” means “pressed” or “flattened,” and it refers to a flatbread known as focaccia. This sweet version, prepared with dough, sugar, and juicy grapes, is a special treat I enjoy at our family wineries each fall during harvest! Drinking a glass of red Tuscan wine with this sweet focaccia is a must! I suggest the king of all Italian reds, Brunello di Montalcino, from the Madonna Nera winery in Montalcino, Tuscany.
In Lombardia, the northern region in Italy where I lived, they are known for its delicious green stalks of Asparagi, asparagus. It grows like wildflowers and therefore is a staple in the regional cuisine. Asparagus is often regarded as a complicated wine to pair food with, but I have the perfect match. Madrevite Il Reminore is 100% Trebbiano Spoleto grape variety from the green hills of Umbria. The citrus notes complement this dish and counter the grassy notes of the asparagus.
To make this vegan-friendly, substitute the Parmesan cheese and butter with a vegan option. I use Violife Plant-Based Parmesan cheese and Miyokos European Cultured Butter.
When I lived in Como, I was a mere 20-minute drive to the hustle and bustle of the chicest city in Italy, Milano. Not only is the shopping insane, but the restaurant options are endless and all of 5-star quality. Cotolette alla Milanese, breaded cutlets, is a well-known dish from Milan, along with Aspargi alla Milanese and Risotto alla Milanese. Milanese-style cutlets is a quick and easy recipe that everyone recognizes as the symbol of Milan. Traditionally this dish is made with thin veal cutlets; however, I prefer chicken or turkey. Serve this iconic breaded and fried deliciousness with a white wine higher in acid to cleanse the palate after each bite. I recommend Valente Emozione No. 1, a 100% Montonico wine from the mountains of Abruzzo.
