One of my favorite salads found on most lunch menus at a Pizzeria or Osteria is a simple salad made up red and green leaf lettuce, tomatoes, olives, red onions, and tuna preserved in olive oil. It is a light and satisfying entree salad, deliciously paired with a chilled glass of Centanni Falerio. The best part about this salad is you won’t feel guilty when you stroll into the Gelateria for dessert.

To make this vegan friendly, omit the tuna and anchovy.

I always see this traditional bean salad on antipasto tables all over Italy. Have fun experimenting with different types of beans. I cheat and use organic canned beans, which is still every bit as good! I enjoy a glass of Poggio Grande Tagete with this refreshing salad. I sometimes toss some Italian canned tuna in to make it more filling.

Panzanella is a classic Tuscan salad generally made at the peak of the tomato season, as it is one of the key ingredients. It is hearty enough to have for dinner on a warm summer evening, paired harmoniously with a chilled red wine, like Lumavite Devay. The absolute best Panzanella I have ever had was at Osteria Sette di Vino, located in the heart of Pienza.

My Grandmother made this salad almost daily. She sometimes added sliced bell peppers and always served them on top of Iceberg lettuce (she LOVED Iceberg!). It is a great base salad to add all your favorite ingredients! Good quality imported Ricotta Salata is not readily available, so try it with Feta or aged goat cheese. This salad pairs beautifully with a chilled glass of Centanni Pecorino from the Marche region.

To make this vegan-friendly, substitute the Ricotta Salata with vegan cheese. I use Violife Feta cheese.

I always order this delicate raw artichoke salad every time I see it on the menu when I am in Italy. I often crave this salad when I am back home in California, but unfortunately, I can never find the particular type of baby artichokes required for this recipe. I have tried every variety of artichokes here in the states, but they are always too tough and crunchy. The young, succulent carciofi, artichokes, in Italy are a jewel-toned purple color with a pointed cone shape. In my modified version of the classic Insalata di Carciofi e Parmigiano recipe, I use tender canned artichoke bottoms, thinly sliced. It is ridiculously easy compared to the traditional way, but every bit as tasty. Since I generally order this for my antipasto course, I love to have a glass of bubbly Valente Millesimato Spumante Brut. The freshness of the Spumante compliments the nutty-citrusy flavors of the salad. Buon Appetito!

In Italy, throwing away bread is said to be bad luck, so the Italians have found numerous ingenious ways to recreate stale bread into something delicious, like these homemade croutons! You can easily make Crostini precisely the same way, except slice the bread instead of cutting it into cubes. Add these croutons to a creamy soup, like my Porcini Mushroom Soup, and enjoy a glass of Poggio Grande Syrah to transport you to the rolling hills of Tuscany.

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

The inspiration for this recipe comes from Bagno Corallo, a beach club in Viareggio. We spent many long lunches at the al fresco beach club restaurant enjoying simple fare while gazing out at the sea. Be sure to use good-quality tuna in this colorful salad. I find the fewer the ingredients a recipe has, the more emphasis there should be on quality. To make this salad heartier, add some cannellini beans or make a cold pasta salad. Serve with a well-structured Poggio Grande Tagete.

To make this vegan-friendly, substitute jack fruit for the tuna.

All the beautiful colors in this salad remind me of Italy. I often add chopped scallions, fennel, or arugula when in season.  To make this an entree salad I add canned tuna or cooked and chilled shrimp. Serve with a glass of Valente Emozione #1.