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WEEK FIFTY-FIVE MENU: April 6-11, 2021

Waking Up – Springtime in Florence Isn’t it amazing how just a few notes of an old song can bring you back to a place you haven’t been in years?  When thinking about this week’s menu, highlighting the first new vegetables of spring, I kept hearing the lyrics of an old popular Florentine tune – recounting the spectacular beauty of Spring’s awakening in Le Cascine, Florence’s Central Park.  This week’s menu highlights Florentine Spring rituals and ingredients Italian cooks are beginning to find in their local markets and that most likely will be included on their Spring tables.   Menu Insalata di Faro Primaverile  Spring faro salad with radish, fava beans, Castelvetrano olives and pecorino Gigli agli Asparagi e Rucola  Artisanal...

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WEEK FIFTY-FOUR MENU: March 30 - April 3

Happy Florentine New Year, Dante. “Buon Capodanno / Happy New Year” could be heard again in the streets of Florence last week. The traditional Florentine New Year always has been celebrated on March 25, the feast day of the Annunciation. To add to these festivities, last year, the Italian government announced the establishment of a National Dante Day or “DanteDi” to be observed annually on March 25. Dante Alighieri is considered the father of modern literature and perhaps the greatest poet of all time. He was born in Florence (Tuscany) in 1265 and died in Ravenna (Emilia Romagna) in 1321, making this year the 700th anniversary of his death.  This week’s menu takes inspiration from both regions that were home to Dante. 

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WEEK FIFTY-THREE MENU: March 23-28, 2021

Comfort Foods Unite. This week's menu was inspired by comforting foods - those that only Nonna cooks to make us feel better.  When dealing with uncertainties, food connects us with our past and reminds us that we are not alone.

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WEEK FIFTY-TWO MENU: March 16 - 21

It Matters Not if you are Irish or Italian Menu ALL THINGS GREEN SALAD Festive Spring salad, Italian greens, apple, cucumber, edamame, avocado, broccoli, grapes & pistacchios   PAGLIA E FIENO AL PEPE “Straw & Hay” fresh egg and spinach tagliatelle, butter, pepper & parmesan    IRISH BEEF STEW Guinness stout & Chianti infused braised beef with onions, carrots & potatoes   SODA BREAD An Irish tradition   FRITELLE DI RISO St. Joseph’s Tuscan rice fritters     FEATURED WINE: Poggio al Tufo Rompicollo Toscano IGT, 2017              60% Sangiovese, 40% Cabernet Sauvignon Poggio al Tufo Rompicollo is a faithful expression of the terroir of the Alta Maremma, the southern coastal area of Tuscany. The grapes are primarily sourced from...

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