Stuffed artichokes, the way my Grandmother made them, is one of my favorites foods. The crispy tops steamed breadcrumb mixture, and the tender artichoke meat on the leaves it the perfect combo. The only way to make these artichokes better is to add a glass of Poggio Grande Tagete! Salute!!

Asparagus with melted sharp cheese and cooked Italian ham is a comfort food from heaven. This Gratinee will warm your tummy and your soul, especially when paired with a Grechetto wine, which compliments the notoriously difficult to pair asparagus. Madrevite Elve’ solves the asparagus pairing dilemma and elevates this recipe to an entirely higher level.

To make this vegan friendly, omit the ham and substitute the cheese and butter with a non-dairy alternative. I like the Miyokos and Violife brands.

I love to roast overripe, shriveled tomatoes to bring them to a whole new level of deliciousness. These savory, sweet beauties can be used in several ways, one of my favorites is to simmer with some garlic and toss with pasta. Check out the recipe. Be sure to enjoy with a glass of bold and beautiful Madonna Nera Brunello di Montalcino.

This is Spring in a bowl…peas, prosciutto, and shallots, savory and fresh. I have never had the patience to shuck peas, so I use the frozen variety. They are every bit as glorious and so much less fuss to prepare. Do not toss the leftovers!! I like to deliciously transform them by mixing them into a Frittata for protein-packed breakfast or lunch. (See my recipe for a basic Frittata.)

Be sure to serve this dish paired with a crisp, tropical-citrus Centanni Pecorino.

To make this vegan friendly, omit the prosciutto.

Today I received my weekly Coachella Valley Farm Box that is filled to the brim with gorgeous local fruits, vegetables, and dates. I like to turn these boxes into food challenges, creating new recipes by thinking outside of the box. No pun intended. Here is one I wanted to share. I recommend a glass of Grechetto by Madrevite with this savory vegetable dish.

My Italian Grandparents always had a jar of homemade Caponata in the refrigerator. They would mix it with their eggs in the morning, with sausage in the afternoon, on a thick slice of bread for a snack, or they would serve it tossed in pasta for a quick summer supper. I enjoy carrying on this tradition! I especially love the wonderful aromas that fill up my kitchen while I am cooking Caponata. It transports me back to my Grandmother’s kitchen.

This dish goes well with red or white wine, and I especially enjoy a crisp Centanni Falerio during the day and Le Senate Cacinello in the evening.

Fennel is one of my favorite vegetables. When enjoyed raw, it has a lovely anise flavor, but when cooked, it becomes sweet and savory all at once. Pure comfort food! Serve baked fennel with Roasted Cornish Game Hens and a bottle of one of Umbria’s finest wines, Madrevite Elve Grecchetto.

To make this vegan-friendly, substitute the Parmesan with Violife Plant-Based Parmesan and the Butter with a non-dairy option. I like Miyokos European Cultured Vegan Butter.

My husband, Stephen, and I had this beautiful olive-studded crispy potato dish at one of our favorite Trattoria’s in Rome, Al Vero Girarrosto Toscano. It was a harmonious side dish to a medley of perfectly grilled Tuscan-style meats. The saltiness of the olives mixed with the crunchy potatoes was blissful. Definitely pair this dinner duo with a big Brunello like Madonna Nera!

Franco, a friend from Catania, Sicily, showed me how to make this classic Sicilian pasta one summer evening when we all realized we didn’t have anything in the pantry to cook. Luckily we had my usual staples; Lots of different cheeses, fresh parsley, garlic, and pasta. From these few ingredients, Franco made an incredible pasta that is very popular throughout Sicily. Enjoy this pasta dish with a bottle of Poggio Grande Syrah.

To make this vegan-friendly, substitute the Pecorino with vegan cheese. I use Violife Plant-Based Parmesan cheese.

Rapini is the Italian word for broccoli rabe. This slightly bitter staple vegetable is so versatile. I have had Rapini in Southern Italy sautéed with spicy sausage served over Orecchiette, a pasta shaped like its name, “little ears.” In Northern Italy, I have enjoyed broccoli rabe and beans, pureed into a creamy, comforting Zuppa, soup. My favorite way to cook this Italian broccoli is with chickpeas and garlic, precisely the way I remember it from an olive oil tasting luncheon, (it was a FEAST!),  we had at Podere Ricavo in Umbria. Frederico led the tasting, while his mother-in-law kept bringing out platters and bowls of Umbrian deliciousness. I like to add a lot of peperoncino, red chili flakes, to make this extra spicy. Pair with a bottle of Valente Emozione N. 1 100% Montonico.