Italians love sformatino (flan) and frequently serve it as a first course. The types of sformatino vary with the season, with porcini mushrooms, spinach, butternut squash, and chard being amongst the favorites. One thing the variations all have in common is a rich cream sauce that pairs well with red wine.

Rapini’s bitterness makes it a perfect accompaniment to rich meats. Rapini in Europe differs from American broccoli rabe in being more bitter and far leafier. They are interchangeable, though, in how you prepare them. Developed for Molesini Wine Club, the recipe is included in the wine shipment so members can make the dish to enjoy during their virtual wine tastings.

A foolproof method for cooking broccolini, which is not baby broccoli but rather a hybrid of American and Chinese broccoli.