A meat lover's paradise, this dish is loaded with bratwurst, pork chops, and pork loin.
A version of this robustly flavored dish was prepared around the winter holidays by nuns at a Catholic boarding school located at the foot of Mount Etna.
This hearty soup, whose name is also spelled jote, iota, and yota, is enormously popular in and around Trieste.
Use waxy potatoes for this Tuscan purée.
This hearty but brothy soup is one of Tuscany's most famous bean dishes.
Cooking fennel transforms it from a robust vegetable into something more delicate and refined.
In place of barley, some versions of this soup use farro—a term that, in Italy, can refer to spelt, emmer wheat, or einkorn, all early ancestors of wheat.
The addition of green beans and potatoes to this dish may seem unusual but it is a genuine Ligurian tradition.
While the days are still warm and evenings begin to feel pleasantly crisp, host a simple but elegant dinner party with this menu. Peak tomatoes are delicious stuffed and roasted, garden-grown thyme is the perfect adornment for simple grilled lamb chops, and a blackberry-apple cake topped with a dollop of crème fraîche makes the most of the overlap of seasons.
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Menu for a dinner party in celebration of the bounty of the herb garden with recipes for ricotta crostini with mint, rosemary and thyme crusted rack of lamb, lavender roasted potatoes, spinach salad with oregano dressing, lavender ice cream, and rosemary shortbread. Plus menu planning tips and wine and cocktail pairings.
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