Yum! Tender pasta pillows tossed in nutty brown butter with crispy sage leaves, creating a simple yet luxurious Italian classic. It pairs beautifully with fresh, store-bought ravioli—especially pumpkin, cheese, or spinach-ricotta varieties—or gnocchi, making it a quintessential choice for holiday meals.

Developed for the Molesini Wine Club

Delicious on crackers, crisp endive, or hearty dark rye bread.

Olive oil, mozzarella, and tomatoes are a match made by the culinary gods.

Super quick, colorful, and both refreshing and satisfying, these skewers are a delicious appetizer.

Experience the vibrant flavors of the Mediterranean with these delectable Lamb Skewers.

These savory, crispy pinwheels will be the highlight of your wine-tasting or party.

A delightful twist on a classic favorite, featuring crispy, flavorful skin infused with aromatic herbs and spices.

The rich, velvety texture of the cheese is perfectly complemented by a sweet, tangy layer of orange marmalade.

Developed for the Molesini Wine Club

Hearty, satisfying, and a great compliment to robust wines.

Developed for the Molesini Wine Club

As an appetizer or topping!

This classic, simple pizza is the gold standard. It’s impossible to improve this combination, but purists would say the tomatoes are an add-on.

French Breakfast Radishes are a quick appetizer!

Simple Shrimp. Truly, it is a simple shrimp. Linda Allen, a talented Southern home cook, first introduced me to this utterly addictive shrimp. I added my own dipping sauce, but the technique is all hers. Who would have thought that Wondra flour is the secret ingredient? The key, however, is semi-deep frying the shrimp until they are golden and crispy. No need for salt and pepper, as the Wondra provides enough flavor.

Grazing while enjoying Sangiovese. I’m of the mind that nothing beats sipping great Sangiovese with friends while nibbling on foods that enhance the wine. Create the perfect cheese and charcuterie board by choosing a platter that lends itself to an abundant, dramatic display. Be sure to leave 15 minutes or so to decorate the platter, adding sprigs of fresh herbs, colorful edible flowers, or whatever you have on hand. This is a meal in and of itself, but you can add crusty bread and soup or salad if desired.

In Italy, fava beans are a harbinger of spring, making their appearance from mid-March to May. They are also among the most ancient cultivated plants, with evidence of their culinary use dating back to 6000 BC. Yes, they require work to remove the beans from their sturdy pods and then shuck the thick outer coating, but the sublime flavor is worth it. This Fava Bean Hummus is delish. Also, try the Fava Bean and Asparagus Risotto.

Fava beans are an ancient food, with deep roots in Mediterranean cuisine. They are a broad bean and only the inner pea is consumed. Shelling and peeling favas takes time and patience, but the rewards are a flavor uniquely fresh and a vibrant green that is a harbinger of spring.