Minestrone alla Genovese Recipe - Traditional Ligurian Vegetable Soup Finished with Pesto Genovese Story of the Dish There is no historically documented evidence that one single Italian region “invented” minestrone. The origins of Italian vegetable soups are much older. For centuries, families throughout the Italian peninsula cooked legumes, grains, vegetables, and whatever the land provided in large pots. The ingredients changed according to region, season, availability, and

Spezzatino di Manzo al Cannonau con Porcini, Radici e Cioccolato Fondente (Italian Cannonau Braised Beef Stew with Porcini and Dark Chocolate) Story of the Dish This deep winter stew combines Sardinian Cannonau with the earthiness of porcini and the bitterness of a small amount of dark chocolate. The chocolate is not a sweet ingredient here. Used carefully, it darkens the sauce, rounds the wine and adds a restrained roasted note that supports the beef. The dish depends on pat

Traditional Tuscan Peposo dell’Impruneta, a deeply peppered beef stew slowly braised in red wine until tender and intensely savory.