My adorable little Italian Grandmother made fricassea at least once a week. Her fricassees, a meat dish halfway between a saute and a stew, would vary depending on what was in season. She would often feed this to me as my after-school snack with a big crusty piece of bread. I miss those days so much! I enjoy cooking this one-pot wonder because I can be creative with the ingredients, yet it always turns out fabulous! Pair this recipe with a savory glass of Poggio Grande’s Piano, a 100% Sangiovese from Tuscany.

My husband Stephen and I have enjoyed watching Somebody Feed Phil on Netflix. After viewing the Venice episode, I was inspired to make the fantastic Venetian vinegar pork chop featured in the show. To my good fortune, host Phil Rosenthal brought the cameras straight into the kitchen of the quaint eatery, Vini Da Arturo, which is located not too far from Piazza San Marco, so I was able to watch the cook preparing the chop. Pair this delicious dish with a Trebbiano wine from Umbria. I suggest Il Reminore from the Madrevite winery. This wine is fresh, complex, and full-bodied and has the perfect amount of acidity to compliment this dish.

Chicken Marsala is a popular Italian-American chicken dish made with Marsala wine and mushrooms. The name of the dish comes from one of the country’s most famous wines, Marsala, which is produced in Sicily, Italy. The taste profile of the wine is emphasized in this meal, giving it a deep and nutty richness. Even better, it comes together quickly, making it ideal for busy weeknights as well as weekend gatherings. I enjoy having a glass of  Poggio Grande’s Scorbutico with this earthiness, savory recipe.

For a vegan/vegetarian version of this dish see my Sauteed Marsala Mushroom Recipe

The grill is at the core of Tuscan cuisine. Unlike barbecuing, which requires low fires for long, slow cooking and frequently involves rubs, marinades, or sauce brushing, Tuscan grilling focuses solely on cooking over a hardwood fire without using a lid to keep in the heat. One of my favorite luncheons in Tuscany was last fall at Poggio Grande. Luca and his daughter, Giulitta, prepared a massive feast for the entire Yours Truly Wine team. Luca showed us all how to grill Tuscan style (with his purple-stained hands, I must add…it was during harvest). One of my favorite pairings of the day was the rosticciana, grilled spare ribs, with a glass of Sesterzo. As I looked out into the vineyards, I pinched myself. It was all too dreamy to be true!

The Italian chef Massimo Battura teamed up with Shake Shack to offer an exclusive burger inspired by the chef’s roots in Emilia Romagna, Italy. Called Emilia, the burger is made with beef mixed with Parmigiano-Reggiano, salsa verde, balsamic mayonnaise, and some cotechino. I watched him recreate this burger on Master Class and was so inspired I could not sit through the rest of the class before I found myself scouring the refrigerator shelves to create my own version of the Emilia.

My version has organic ground turkey and mushrooms as the two main ingredients. I serve it open-faced on a slice of ciabatta with Chef Battura’s Balsamic Mayo, carmelized shallots, lettuce, and tomatoes, and top it off with sprouts tossed in EVOO and balsamic vinegar. I call it the Amilia and proudly pair this blended burger with a bold glass of Le Senate’s Blu Velluto Spento, an impressive 100% Cab Franc from the Le Marche region.

Spezzatino is an Italian stew made with a tougher cut of meat, like beef chuck. It cooks for hours and traditionally is served over polenta. This is a quick and healthy version that can be made with pork tenderloin, chicken, or turkey. I especially like it with chicken thighs, which I find more flavorful than breast meat. Have fun adding different ingredients to make it your own! This dish pairs beautifully with a 100% Trebbiano from Umbria, Madrevite Il Reminore.

Every Christmas Eve, we celebrate with my Nonna’s famous Cioppino, a seafood stew including lobster tails, clams, mussels, squid, halibut, and shrimp in a delicate tomato and white wine sauce served over spaghetti. This year, I plan to serve Nonna’s Cioppino with a chilled bottle of Madrevite Elve, 100% Grechetto from Umbria.

Halibut is one of the few fish that is so meaty I can disguise in a way that my husband and daughter will eat it. I, on the other hand, could eat fish every day. This recipe is a simple, flavorful one-dish wonder. Add a side green salad and a bottle of Madrevite Elve Grechetto, and dinner is served. Buon Appetito!

Pollo alla Romana is such an iconic Roman chicken dish that truly is delicious and very easy to make. The traditional recipe calls for white wine, but I tried it a few years ago with Marsala and loved it even more. I like to reserve some of the sauce to toss with pasta for a quick and easy side. Serve with a loaf of crusty bread and a bottle of Podere Albiano Rosso di Toscana.

Porchetta, roasted pork, is considered the ultimate street food in Italy; its hot, juicy slices, with a crackling crispy outer layer stuffed inside a crusty roll, is one of my favorite things to have at open markets and festivals. I recreate my memories of Italy’s iconic pork recipe by butterflying a pork loin, stuffing it, and then wrapping it with pancetta slices to get that crispy outer layer. This classic dish transports me to the Italian country vineyards of Centanni in Marche. Enjoy a chilled glass of Centanni Pecorino wine with this savory, juicy, delicious slice of heaven.