These recipes are compiled from the Tuscan cooking school founded by Lorenza de' Medici. Organized by course, it is filled with traditional recipes that range from savory plant-based dishes to rich meat and cheese plates. From the book jacket description: ”WELCOME TO THE WORLD of The Villa Table, a tradition of eating and hospitality that has developed over the centuries in the homes and kitchens of the great families of Italy. It is a world embodied within the pages of this exquisitely illustrated cookbook. Based on the recipes and techniques Lorenza de'Medici developed at her internationally famous cooking school in Tuscany, this gastronomic guide contains more than 300 elegant but simple recipes, from antipasti to first and second courses, from breads and cheeses to sauces and salads. Join Lorenza de 'Medici, a descendant of one of Italy's most venerated families and an acknowledged cooking authority for more than thirty years, and her students at Badia a Coltibuono, the site of "The Villa Table" classes, as she guides you in the art of Italian cooking with all its insightful practicalities and richly-textured nuances. Imagine the crisp napkins covering warmed Ciaccino al rosmarino savory flat rosemary bread. As you sip your wine, continue to imagine an antipasti that might include succulent Prosciutto e fichi prosciutto and figs followed by a mouth-wat-ering first course of Penne all'uvetta a subtle pasta made with raisins and almonds and a second course of flavorful Agnello ai carciofi-braised lamb with artichokes. Imagine, too, a satisfying end to your meal with a traditional formaggi course, such as the unusual and light Gorgonzola al limone lemon gorgonzola and a scrump-tious dessert of Crosta di pere allo zabaione pear and zabaione tart.”
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