Discover the essence of Tuscany's culinary legacy through local cook Arianna Paolini's fall recipe, Cream of Cannellini Beans & Porcini Mushrooms. This authentic dish, rooted in tradition and history, promises to become a beloved addition to your seasonal dining repertoire.

Looking for a delicious new recipe? Try Chef Alessio Sedran's Pappa al Pomodoro. This aromatic simple delicacy is a pillar of Tuscan countryside cuisine and it is prepared using fresh tomatoes, bread, olive oil, and basil. This dish can be served warm or cold and is also wonderful when paired with fresh buffalo mozzarella or burrata.

Enjoy an amazing fresh recipe perfect for the July heat provided by Antonio Lombardi, chef at Magazzino del Gusto, the first food and wine shop of the Chianti Fiorentino area. This delicious dish is all made with raw ingredients; hence their quality is extremely important. Chef Antonio sources all the ingredients from Magazzino del Gusto’s bioactive vegetable garden, find your garden too!

This is a recipe by our own General Manager, Silvia! This pesto sauce is perfect atop freshly cooked pasta - it creates an aromatic, flavorful, and colorful dish.

La Frittata di Primavera, or Spring Frittata, is a recipe by Orietta and is filled with delicious vegetables and fresh herbs, perfect for spring brunch!

Recipe for 6 people

La Torta Pasqualina By Orietta

Mimosa is a seasonal flower that is popular on Women’s Day.

La Faraona ripiena, or stuffed guinea fowl, is a common meal that is served around the holiday season in Italy.