Appetizers
Suppli al Telefono
This dish comes from Rome. When one bites into it, the hot mozzarella in the center draws out into a string, resembling a telephone cord. I use just a little pesto in the center to add another dimension of flavor.
Read more
Liver Pate
This recipe is inspired by Fabio Picchi, who is the creator of the finest liver pate I have ever eaten— anywhere on the planet. It’s origins, though, are from Annagloria.
Read moreEnzo’s Izimino
My friend and master olive oil producer and winemaker, Enzo Corti, loves this dish. His wife Annagloria made it for dinner one night as Wyatt, my wife Jill, and our friend, David joined them in their beautiful Tuscan villa for dinner. This is the real deal when it comes to eating squid in the Italian region of Tuscany. It’s probably Sicilian in origin, but perfect for Tuscan locals. My children prefer the fried version, but this is a more healthful, authentic preparation.
Read more
Italian Sausage and Mascarpone Crostini
This recipe is inspired by Rosanna, a Tuscan woman who cooked dinner for a large group of Mississippians, Milanese, and Tuscan locals at Villa Il Santo. These were served with the first course
Read more
Caprese Crostini
Capri, and the surrounding mainland and rocky coast are home to beautiful vistas and amazing food. This is a perfect start to a dinner party.
Read more
Annagloria’s Gorganzola Grapes
My friend Annagloria served these as a first course at a dinner party in her house one evening. I thought they were perfect.
Read more
Cheddar Rice Cookies
These can be prepared to the just-before-baking stage and frozen. Perfect when served at an afternoon tea.
Read more
Cajun Spiced Nuts
These are great when made in large batches and given as Christmas gifts.
Read more