Each Spring, I feast on the bounty of my fig trees and especially enjoy them paired with Speck, a ham very much like prosciutto but smoked at the final stage of curing. The smoky, salty ham combined with the honey sweetness and slightly nutty flavors of the figs are glorious with a chilled glass of bubbly Centanni Passerina Spumante.

Arancini are ooey, gooey fried little rice balls, my favorite way to use up leftover risotto. They are so easy to whip up, and the ingredients are very flexible. Stuff a cube of cheese in the center. I like to add ham, sausage, anchovy, or an olive to the center of my Arancini. Serve this savory antipasto with a side of Homemade Tomato Sauce and a beautiful glass of Madonna Nera Rosso di Montalcino.

This is my quick and easy version of Pizzetta, little pizzas, which are served all over Italy with an Apertivo, a pre-dinner drink, much like happy hour. I cheat and buy puff pastry, readily available in the freezer section at the market. Add toppings if desired and be sure to have a lovely glass of Centanni Passerina Charmat for the perfect Apertivo!

This recipe is another famous invention of my father’s. (It is also my husband’s favorite appetizer!) According to my Dad, the secret is to soak the shrimp in salted water for 30 minutes. He says this brings the flavor of the freshness of the sea back into the shrimp. Since I never argue with father, I do as he suggests, and these shrimp always turn out exquisitely. The spiciness of the chorizo needs a full-bodied, balanced wine like Capitoni Frasi. A match made in culinary heaven.

I highly recommend staying at the Hotel Savoy located in the heart of the historic center of Florence in the Piazza della Repubblica. Within this luxury hotel, there is a charming indoor-outdoor restaurant with impeccable service and cuisine, Irene’s Firenze. It is here that I first discovered baked eggplant slices with a delicate, savory ricotta stuffing. This is my adaptation of those splendid Florentine Involtini. A glass of Podere Albiano Tribolo wine is very, very enjoyable with this dish!

One summer, my husband, Stephen, and I spent time in the Tuscan coastal town, Viareggio. Many sunny hours were spent reading books and sipping Aperol Spritz’s under our umbrella at the Corallo Beach Club. We loved our long, romantic lunches at their outdoor trattoria. One of my fondest recipe memories was the Caprese Corallo . A juicy, ripe tomato carefully sliced open with a dollop of creamy burrata cheese and topped off with fragrant basil and drizzled with EVOO and aged balsamic vinegar. So exquisite and straightforward. A fun alternative to the classic sliced Caprese Salad. Please try with a chilled glass of Poggio Grande Tagete Marsanne-Rousanne white wine from the Val d’Orcia region in Tuscany.

When I was young, my parents would bring me home a special treat from whatever restaurant they would patron on their date night. I always requested a steamed artichoke. Still to this day, it is something I make at least once a week. Artichokes are delicious, nutritious, and they pair very nicely with a glass of Centanni Falerio.

I love all things Tartufo, Truffle. The earthy, savory notes of truffles can elevate a dish to a whole other level of umami heaven, especially popcorn. I like to make this Truffle Popcorn to serve during the cocktail hour. The salty, woody, slightly sweet flavors pair perfectly with a glass of robust red wine like Le Senate Cacinello which is a beautifully balanced blend of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot.

To make this vegan friendly use a non-dairy butter, I like Miyokos, or EVOO.

Olives play a large part in my wine tasting regimen. It is a neutral food that does not change the aspects of a wine but does assist in cleansing the palate for the next round.

These marinated olives remind me so much of visiting one of my favorite wine bars, Enoteca Pitti Gola, in Firenze, located smack dab in front of the Pitti Palace. What a brilliant spot to try lots of different bites of deliciousness, paired perfectly with outstanding Italian wines. I enjoy a glass of Madrevite Elve Grechetto with these savory olives.

*Note: Keep olives in an airtight container for up to a month. In my house, I am lucky to keep these olives around for a day before they are devoured.

The infamous Sausage Roll! I grew up eating this delicious spicy sausage roll. It is something my Grandmother made often. My family and friends can not stop eating this antipasto when I make it for them. I love to have a slice with a glass of Poggio Grande Piano.

To make this vegan-friendly, substitute the sausage with a plant-based sausage. I like Impossible Meat or Beyond Meat. Both have a spicy version that is perfect for this recipe.