Let’s discover together the dishes of this spring-summer season, which has finally arrived after the long cold and gray winter months.

The season of aperitifs has begun. The classic Italian apertivo is a board with cold cuts, cheese and pickles. In the most refined places they add maybe some cheese or vegetable flans, or some slices of omelette. The spritz (for me a non-alcoholic still!) or a good glass of wine are used to enjoy a relaxing aperitif with friends and family.

Among my favorite pasta dishes, you may have guessed, are Tagliolini with truffle, nicely tossed with butter and fresh truffle shavings. With fresh ripe tomatoes and fragrant basil (from the local market around the corner is even better ;-)), even a simple pasta with tomato and basil becomes a delicious treat.

At home we’ve started firing up the grill again and grilling meat, veggies and fish. My favorite is still the Florentine T-bone steak, juicy and flavorful. And finally, my favorite world, the desserts. I like to cook a variety of dishes, but desserts are still my Achilles heel! Tiramisu is a classic dessert, that I never get bored to taste.

Cook at home some of them and many other family recipes from Tuscany, check my cookbook here!