Ricette di Spannocchia
FEATURED WINTER RECIPE: Pesto di Cavolo Nero | Tuscan Kale Pesto
We all love bright basil pesto when it's the season, but in these colder months—when we can't snip fresh herbs from our garden—we look to hardier greens for our pesto fix. Cavolo Nero has been part of Tuscan cuisine for centuries, and it's now fairly common at grocery stores and farmer's markets in the US; you may know it as Lacinato or dinosaur kale. This traditional variety and walnuts replace basil and pine nuts to create a satisfying, winter-friendly pasta sauce. Of course, you can use it in so many other dishes too. (On crostini or in a sandwich! Dolloped into scrambled eggs! As a dip! You can't go wrong...)
Photo credit: Vaneshia Reed
RECIPE BOOK: Archived recipes
This is one of four of our favorite simple summer dishes that you can prepare individually—offered as antipasti/primi (appetizers/first courses) or contorni (sides) to accompany the rest of your own menu—or serve all four together for a beautiful summer harvest meal.
If you've ever been at Spannocchia during the annual vendemmia (grape harvest), you know that the hard work culminates with a celebration—one which always includes sweet focaccia baked with freshly-picked grapes. Now, just get some wine grapes, and you can enjoy this traditional treat at home.
As the weather starts to turn cooler (at least in the Northern Hemisphere), enjoy this classic Italian recipe that perfectly straddles summer (with fresh garden eggplant) and fall (with a heartier preparation—fried and cheesy goodness!).
There is never a shortage of dishes you can prepare using tomatoes—not to mention canning and sauce-making for later enjoyment—but we’re particularly fond of this Mediterranean-inspired recipe that calls for baking them with a salty, briny topping.
As we harvest gorgeous plums from our orchard during the summer, we love making this fruit dessert. If you're not lucky enough to have plums in your backyard, grab some stone fruit at your local farm stand or market.
Mix cheese, garlic, and pine nuts with whatever fresh greens you have on hand, then roll it into a delicious ricotta-based dough and bake for a fairly simple but impressive appetizer or side dish.
Savor this favorite spring crop in a fresh, delicious pesto. Pair it with a crisp glass of Italian white wine and it might almost be like you're sitting under the pergola outside the villa dining room.
Check out this favorite Spannocchia dessert made with chocolate and biscuit cookies, then rolled and sliced to look like "sweet salami."