Updated: Apr 9, 2020

How are you all doing? These days we’re experiencing a wide range of emotions, from stress and uncertainty to fear and anxiety. We’re all trying to cope with this to the best of our abilities. One thing we’ve found that has helped put us at ease is spending more time in the kitchen. Cooking and baking has allowed us to unwind, relieve tension, and unleash some creativity. It’s been really hard not being able to travel, let alone barely leave our own house. Cooking Italian recipes has made us feel like we’re bringing Italy to us. We wanted to share 4 of our favorite recipes with you. We hope that it’ll bring you a sense of adventure in the midst of the chaos going on in the world around us.

In Italy, you cannot eat without wine! If you would like to enjoy and experience some of our Italian wines to accompany your meal, we will be providing a special 25% discount on all orders for the next 24 hours. Be sure to use the Promo Code DRINKATHOME upon checkout to redeem your discount.

Buon appetito e salute!

In Italian they commonly say “salute” (short for alla salute) when you toast, which means “to the health.” Now, more than ever, we hope that you all stay healthy and safe.

Carly & Tommaso


This offer expires Thusday April 9th at 5pm PST









This classic Tuscan tomato and bread salad is fresh and summery. Perfect for lunch, an antipasto, or even a light dinner. We love making this dish because it's a great way to use your stale, old bread. The staple ingredients are traditionally bread, tomatoes, olive oil and vinegar. But what's great about this dish is you can make it your own! You can include, disregard, or add as much or little of the ingredients as you like! For example, other common versions include chopped red onion. I'm not a big fan of raw onions, but if you like them feel free to add them in there! Here's the recipe for our go-to panzanella.

Serves: 4

Time: 45 minutes

What you’ll need:

  • Cubed, stale 2-day old bread (~ 3 cups)

  • 2-3 diced tomatoes

  • 3-4 diced celery stalks

  • 1/4 cucumber thinly sliced

  • ~10 basil leaves chopped

  • 2 cloves minced garlic

  • 3 tbsp extra virgin olive oil

  • 1 tbsp red wine vinegar

  • Salt & pepper to taste


1. Start by toasting the stale bread cubes on a baking sheet to give a nice golden color. Heat oven to 425 F and bake for ~10-15 minutes, tossing occasionally to give all sides an even color.

2. While your bread is toasting, place tomatoes in a colander set over a bowl and season with a few dashes of salt. Toss to coat and set out at room temperature to drain, tossing & stirring with a spoon occasionally. You’ll notice the bowl will start to collect tomato juice, which is what you want. Drain for ~10 minutes.

3. Once you’ve collected all the juice from the tomatoes, remove the colander and place over another bowl to the side. Add olive oil, red wine vinegar and garlic to the bowl with tomato juice and whisk. Add salt and pepper to taste.

4. In a larger bowl, combine the toasted bread, tomatoes and dressing. Toss to coat everything. Add the basil, cucumber and celery. Toss again. Let sit for ~15 minutes so the bread absorbs more of the dressing.

5. Serve, drizzle with additional olive oil and enjoy with a nice white wine!



The very first time I had pistachio pesto was when we were traveling in Sicily. The region of Sicily in southern Italy is famous for their Bronte pistachio’s, grown around the village of Bronte on the eastern side of the island. So naturally, pistachios are used everywhere and in a number of different dishes. But one of our favorites was the pistachio pesto pasta. Pistachio’s give an extra hint of rich, sweet flavor. And for this recipe we added lemon, which balances the richness with a zing. This definitely rivals the traditional pine nut version of pesto!

SURPRISE! The wine we paired with this dish is a sneak preview of one of our wine's to come in the next Wine Club Shipment! 2018 Pecorino by Tenuta Mattei. Grape variety: 100% Pecorino. Have you tried this grape? Can you guess which Italian region June's shipment will feature? ;)

Serves: 4

Time: 30 minutes

What you’ll need:

  • 2 cups, unsalted unshelled pistachio’s

  • Large handful of basil leaves (~3 cups)

  • 3 tbsp grated Parmesan

  • Zest of 1/2 lemon, & juice of 1/2 lemon squeezed

  • 1 peeled garlic clove (or 1/2 if you don’t like too much garlic)

  • 100 ml extra virgin olive oil

  • 100 ml water

  • Salt & pepper to taste


1. In a food processor or blender, pulse the pistachio, basil, Parmesan, garlic, and lemon zest until finely chopped.

2. While the food processor or blender is still running, slowly add in the olive oil until it’s completely combined. Then add the water. Taste test and if you feel like the lemon zest isn’t enough squeeze half of the lemon and add the juice. Pulse again. Add salt and pepper to taste.

3. Cook the pasta of your choice. While cooking, add your pistachio pesto to a pan and turn to medium-low heat.

4. Once your pasta is nearly finished cooking reserve several cups of pasta water. If your pesto seems too thick, add some of the pasta water to make it the consistency you like.

5. Drain the pasta and add into the pan and toss all together.

6. Serve and garnish with a basil leave.



Pronounced "sahl-team-BOH-kah", the name comes from saltare in bocca, meaning to jump into your mouth. These are SO good that they'll leap into your mouth and you won't be able to stop eating them! This dish is typical of Rome in the Lazio region of Italy. The traditional saltimbocca always uses veal, prosciutto, sage and white wine and butter for the sauce. If you can't find veal (or if you don't like it) you can certainly substitute it for chicken, beef or even pork.