Venice to Lake Como Trips

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Everything You Need to Know About Lake Como Vacation Packages

Venice to Lake Como trips

Ready to Soak in the Magic of a Lake Como Vacation?

Have you ever daydreamed about gliding across a sparkling lake surrounded by postcard-perfect Italian villages? Lake Como vacation packages in 2025 are here to make those dreams real. Whether you’re planning a 9-day Lake Como tour or shorter Venice to Lake Como trips, these journeys offer something unforgettable for every traveler. Picture yourself hopping into a water taxi in Venice, then heading off toward the lakeside grandeur of Como — sounds like the opening scene of a romantic film, doesn’t it?

Venice to Lake Como Tour: Your Story Begins Here

If you’ve ever longed to merge the grandeur of Venice with the serenity of Lake Como, there is no better way than with carefully curated Venice to Lake Como tour packages. Imagine Venice’s canals shimmering under the summer sun, the aroma of fresh seafood mingling with the salty air. And then, as you travel on to Como, the scenery shifts: rolling green hills, castle-topped villages, and that legendary alpine backdrop that seems to wrap the lake in a gentle hug.

These Venice to Lake Como trips are designed for folks who crave a balance between culture and cuisine, between serenity and thrill. Want to taste balsamic vinegar straight from the barrels of Modena? Ever driven a Ferrari through Maranello? It’s not a dream – it’s all built into the 9-day Lake Como tour.

Venice to Lake Como Tour Packages 2025: A Perfect Blend

This coming year, travel companies are refining their Venice to Lake Como tour packages to deliver more personal touches than ever before. I’m talking about everything from private pasta-making classes to meeting actual Parmigiano Reggiano artisans. Let me ask you: would you rather hear a story about Parmesan or taste its 36-month aged glory in a rustic farmhouse? Yeah, thought so.

Whether you’re a history buff or a foodie, these tours peel back layers of Italy you can’t find on your own. These experiences go beyond a cookie-cutter guidebook itinerary and let you live Italy.

Venice to Lake Como Tour 2025: Trip Details

Venice to Lake Como – A Journey of Discovery

  • Dates: On request
  • Regions: Lombardia, Emilia Romagna, and The Veneto
  • Perfect for: Food lovers, adventurers, art enthusiasts

Northern Italy has a way of showing off. From the Alps to the lakes, the land practically sings of beauty. This tour stretches across three dazzling regions, taking you from gondolas in Venice to the rolling vineyards near Lake Como.

You’ll see:

  • Parmigiano Reggiano made at the source
  • World-famous balsamic vinegar in Modena
  • The racing legends of Ferrari in Maranello
  • The colorful lace town of Burano
  • And, of course, Lake Como’s enchanting villages like Bellagio and Varenna
Sound like a bucket list? It is.

Why This 9-Day Lake Como Tour Is So Special

  • Authentic tastes: Prosciutto di Parma, fresh pasta, ancient wines
  • Thrilling rides: From gondolas to Ferraris to seaplanes
  • Cultural treasures: Venetian glassblowing, medieval castles, Roman amphitheaters
  • Relaxation built in: Plenty of downtime to sip Aperol Spritz and breathe it all in

You don’t just skim across the surface here. You’ll dive deep into flavors, smells, and stories with passionate locals who open their doors and share their craft with you.

Your Day-by-Day Snapshot

Day 1: The Approach, The Landing

Benvenuto in Italia! After arriving at Venice Marco Polo Airport (VCE), or by train from another location, your private water taxi will motor you to the Splendid Venice Hotel. Just steps from iconic St Mark’s Square and the Rialto Bridge, enjoy stunning canal views, as you ready for a few days of the true Venetian experience!
 
You’ll be greeted with warm smiles and chilled glasses of prosecco, along with a variety of small bites as you manage take it all in. Unwind, nap, freshen up, maybe take a walk around the “other city of bridges” so you can fully grasp how magical Venice truly is. To that end, tonight we’ll be staying “in” for dinner. But why make our first meal together in Italy just a meal? Let’s go to the rooftop for a cocktail and welcome reception first as we get to know one another.
 
Dinner will be at Restaurant Le Maschere in our hotel, where you will find a menu made up of fine local classics with Executive Chef Massimo Livan’s eclectic twist.

Day 2: It's Time to Row, Let's See Venice

We will rise to our first morning and enjoy a typical Venetian breakfast before getting started with our first experience. It’s time to meet up with Jane, expert rower from the UK and owner of Row Venice. We’ll hop into our fleet of private gondole so we can each learn a bit on to navigate a gondola. Along the way we’ll bar hop in our vintage watercraft and have hearty snacks (locally called Cichette, a mixed variety of Venetian bruschette) and of course prosecco.
 
After, if there’s time we’ll stop by the DFS Rooftop Terrace, which boasts some of the best 360 degree views of Venice. You’ll have some free time this afternoon to shop and explore Venice at your own pace. Visit world-renowned landmarks like St. Mark’s Square and Doges Palace. Getting lost wandering through the enchanting canals is the best way to discover gems hidden around every corner. The city is your oyster and the possibilities are endless.
 
As the sun begins to set over the Venetian lagoon, we will gather for an unforgettable dinner at Algiubagio. Besides resting on the shimmering water’s edge, this charming restaurant offers a unique blend of tradition and innovation in its dishes. We will enjoy the freshest local ingredients while sipping fine Italian wines, trust me.

Day 3: Island Hopping - Murano & Burano

Today we’ll be heading to the outer Venetian islands of Murano, Torcello and Burano. Our first stop, Murano simply put, is WHERE Venetian glass originates. We get things started with a glassblowing demonstration at a renowned Murano Glass factory, where we will witness master artisans shaping vibrant colors of glass into exquisite works of art. Afterwards we’ll have a much better understanding of the craftsmanship involved in this ancient art form.
 
Right after, if we have time we will visit longtime friends Ennio & wife Mickey, a Pittsburgh native, who will give us a peek at their production room at Ars Cenedese. Their museum is filled with every color, shape and size imaginable if you want to pick up something nice for the house.
 
After walking about and working up an appetite our next stop is Busa Alla Torre da Lele. And this isn’t just any ordinary joint, it’s the oldest restaurants on the island of Murano – where Lele, the gregarious owner, serves up the most authentic and sophisticated Venetian cuisine. 
 
We’ll continue our island journey to picturesque Burano Island, adorned with a spectrum of colorful homes situated along canals and streets where famous poets and painters still find their inspiration. It’s also the home of Venetian Lace, a dwindling craft still widely appreciated and respected around the globe. Here you can stop to watch ladies weaving lace, shop for gifts and meander the small streets, or simply find a bench to let the sun hit your face.
 
Eventually it’s time to head back across the Lagoon to our hotel for some chill time. Tonight we’ve left the evening open to do as you wish. You may shop or visit iconic sites, take a romantic gondola ride, relax at the hotel or perhaps stop by Harry’s Bar for a Bellini, after all this is where they were invented.

Day 4: Fast Cars & Biting into Bologna

After breakfast this morning it’s time to say our goodbyes to Venice and head west. It’s time now to slip out of The Veneto and into neighboring region, Emilia Romagna. Our first stop will bring some exhilaration to your mind and body for sure. There’s no better adventure now that we are in Maranello than driving a Ferrari or Lamborghini right? Take a peek at the Ferrari Museum while you wait, but when it’s your turn to drive buckle up!
 
After we tear up the streets it’s probably best to get some good food in us, and lunch today at Antica Trattoria La Busa qualifies completely. They’re famous for carving up a traditional Bolognese favorite, boiled meats served via a corello, the meat trolley wheeled right to us and carved table side.
 
Fully nourished, we’re off now to our next host property, the Art Hotel in the heart of Bologna. After checking in, feel free to take a walk around Piazza Maggiore and beyond to get acclimated with our new surroundings and the centuries-old architecture. Be sure to wander through the vibrant Quadrilatero market, where the scent of fresh produce and Italian delicacies fill the air.
 
Or if you prefer to set your own path for the evening, feel free to explore Bologna at your own pace. You might want to uncover more hidden treasures, indulge in some shopping, or simply relax and enjoy the city’s
charming ambiance.

Day 5: Parmesan, Prosciutto, Balsamico

Today after breakfast we will take a ride outside the city into the countryside of Emilia Romagna, into “meat and cheese country.” First stop today, Parma! Today is given to learning, smelling and tasting, and by the end of the afternoon, you’ll come to fully appreciate the process and what makes Parmigiano Reggiano and Prosciutto di Parma so special.
 
There’s plenty of light to shed on the integrity of ingredients and passion of production here. We will meet the makers, the pigs, the cows and taste the end results of time, patience and highly regulated quality DOP ingredients.
 
We may decide to stop in Modena on our way back to Bologna. Home of balsamic vinegar, you’ll find it everywhere, but understand, it’s not all the same. Like with so many things in Italy, there’s great care and regulations outlining what can be considered DOP, and what’s not.
 
Once back in Bologna we will take a breather, regroup and prepare for dinner this evening. There should be enough time to step out and shop a bit, so many great stores in every direction! Tonight we dine at Da Cesari, a restaurant that’s cozy and friendly and full to the brim with great food and of course Lambrusco. Don’t knock it until you try it! What was once considered bottom of the barrel cheap house wine has taken on a new presence and popularity these days, by young creative vintners. You’ll especially appreciated it when paired with the right foods.

Day 6: Our Wine, Our Pasta, Our Property

Our time in Bologna has come to an end, but fear not because we are heading into a little slice of heaven near Lake Garda. We will stop by Verona, another world UNESCO site/city and spend the night nearby. We will certainly want to take in a bit of Shakespeare’s Romeo & Juliet setting at the 14th century residence where the balcony still sits. Verona also boasts an amphitheater similar to the Colosseum in Rome, a 1st century architectural marvel brilliantly preserved to this day.
 
We’ll soon find ourselves in the hills of Valpolicella and Amarone country, amidst two of Italy’s finest wines. Our destination is Allegrini, a renowned Italian winery nestled in the picturesque countryside in a towered castle. We have to the place all to ourselves for the next 24 hours. Here, we’ll have a hands-on pasta demonstration, where can learn the art of crafting authentic Italian pasta beside their chef team.
 
After honing your pasta-making skills, the adventure continues with a short tour through the cellars and production rooms, where you’ll discover the secrets behind Allegrinis world-class wines. Enjoy the breathtaking views and the aroma of the vineyard as you explore this charming estate. In no time, our dinner is before us, including the items we’ve made earlier, paired with fine wines from the vineyards around us.
Amalfi Trips & Vacation Packages

Day 7: Lake to Lake, Castles to Como

Waking up in a castle is quite magical isn’t it? And our breakfast is fit for kings and queens, and well-suited to the environment. Baskets filled with local fall fruits, marmalades, warm baked bread and eggs fresh from the coop on the property. Today we embark on a journey as we transfer by bus, stopping first at the enchanting town of Sirmione. We will explore the ancient beauty of this mythical city on Lake Garda and immerse ourselves in its rich history. After a morning stroll we may be ready for a visit inside the castle, indulging in a first class lunch experience after, right in Sirmione.
 
As the day unfolds, we need to make our way from one lake to another, next stop the stunning shores of Lake Como. We will soon say goodbye to Emilia Romagna as we step into our third and final region of the trip, Lombardia. Upon arrival at the Miralago Hotel, we can unwind and breath deeply, we are on the last leg of our journey, but its far from over.
 
In the evening, after a short siesta and change of clothes, we are now ready for a special dinner and a charming atmosphere, only steps away at the renowned Harry’s Bar in Cernobbio. Here with our co-hosts and owners, Beppe and Monica, we will toast to yet another incredible day, and now this meal filling us with some of Lake Como’s typical dishes of meat and fish.

Day 8: Let's Fly, Bellagio & Varenna

This morning we need to make our way from Cernobbio by ferry to Como city, the beating heart of the lake. Here we can go up, up, up to about 2500 ft for scenic seaplanes ride over the lake and Alps. For those who prefer to stay more grounded you may choose to wander and shop around Como, AKA “Silk City”. Be sure to pick up a locally made silk scarf or necktie, they’re a great lightweight gift to take home to loved ones.
 
Following this, we’ll continue our exploration by hopping another ferry, the fastest method of transport across (instead of around) this long narrow lake. First a stop is obligatory, its Bellagio, known for its captivating beauty and vibrant atmosphere. We’ll have time to stroll through its quaint streets and indulge in an afternoon cocktail or espresso. Great boutiques all around.
 
Let’s scoot over to Varenna next, it’s just a few minutes away by boat and certainly worth a visit. The narrow streets of Varenna go up and down and all around and the water pushes right up to the beach, so we have lots of options here, to relax or wander a bit.
 
To conclude our incredible Lake Como adventure, we’ll gather for a final dinner together at the illustrious Villa d’Este. This is our Grand Finale, the curtain closer, the Farewell Dinner. Dress up a bit because it doesn’t really get any fancier than this. The property and estate is a true masterpiece of Italian luxury and refinement. Starting with aperitifs on the lake lawn, we can sit in the perfectly manicured gardens with breathtaking views as we recount all the special moments. Here’s where we laugh and sing about whatever comes to mind. Everyone gets a chance to toast and tell their most prized moments of the journey and perhaps make plans for the next destination!

Day 9: Buon Viaggio

On your final morning, perhaps we’ll see you for breakfast, maybe we won’t. Either way, we bid you a fine farewell and Buon Viaggio as you continue your stay or depart for the return to America! Arrivaderci amici miei!

andiamo!

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Negroni Sbagliato

(“Sbagliato” = mistaken, wrong — as in, made incorrectly)

Time: 1 Min

Serves: 1

One of my favorite drinks these days… The Negroni Sbagliato. Invented by accident (aren’t so many great recipes?), in Milan at the marble bar of Bar Basso, it’s a somewhat obscure classic. The bar owner mistakenly grabbed a bottle of Prosecco instead of gin, turning the classic Negroni into something lighter, sparkling, and instantly iconic. One sip and I understood why many Italians embraced the mistake.

These days, it’s my go-to summer aperitivo — lighter than a traditional Negroni and easy enough to enjoy two, without feeling weighed down by gin. I love serving it as a signature drink at my Villa la Civetta evenings during the Tuscany tours. It feels festive, Italian through and through, and has that golden-hour sparkle that sets the tone for an incredible night ahead.

Ingredients

  • 1 oz (30 ml) Campari
  • 1 oz (30 ml) sweet vermouth
  • 1 oz (30 ml) chilled Prosecco (or more, to taste)
  • Orange slice or twist, for garnish

Instructions

  1. Prep: Fill a rocks glass with ice to chill.
  2. Build: Drain off water from melted ice. Add Campari and sweet vermouth.
  3. Top: Pour chilled Prosecco over the top.
  4. Finish: Stir gently and garnish with an orange slice or twist.

Serving Suggestion

Serve before dinner with:

  • Olives
  • Taralli (I call these Pugliese pretzels)
  • Grissini wrapped in prosciutto
  • Prosciutto-wrapped melon
  • Bruschetta al pomodoro

Perfect for aperitivo hour — especially in warm weather.

Flavor Footnotes

  • Use a high-quality sweet vermouth; it makes a noticeable difference.
  • Play with the ratios:
    • More Campari = more bitter
    • More vermouth = deeper and sweeter
    • More Prosecco = brighter, lighter, and more festive
  • Swap the orange slice for a fresh lemon or blood orange twist.
  • A splash of soda water creates an even lighter, low-ABV version.
  • Classics are classics for a reason — but your own personal tweaks are what make them memorable. For example, I sometimes sub half the vermouth for Aperol to make a Negroni Sbagliato Spritz and serve in a red wine glass.

Homemade Limoncello

(Limoncello fatto in casa)

Time: 7 Mins

Serves: 1 Liter

I made my very first batch of limoncello this past May under the guidance of good friend, Blake — a chemist by degree and a perfectionist when it comes to spirits and measurements. The organic lemons came straight from my dear friend Salvatore’s groves in Amalfi, where we host our Lemon Experience for Jason’s Journeys each fall. They were picked, shipped, peeled, and soaked in grain alcohol within two days of harvest. If you’ve learned one thing by now, it’s how I think: “THE FRESHER THE BETTER.”

Here in Italy, 96% pure grain alcohol is easy to find — clean, crisp, and perfect for this recipe. Skip the idea of using vodka or homemade “moonshine” grain alcohol. I like mine with less sugar and a slightly higher alcohol content (around 40%, or 80 proof), similar to the versions you’ll find in Calabria and Puglia. The result is bright, aromatic, and unforgettable — true to the Amalfi spirit with a little Tuscan touch.

Ingredients

  • 10–12 organic, unwaxed lemons
  • 750 ml pure grain alcohol (95–96%)
  • 2 cups water
  • 1 cup sugar (up to 1½ cups if you prefer a sweeter limoncello)

Instructions

  1. Prep the lemons: Wash and dry thoroughly. Using a sharp peeler, remove only the yellow zest — avoid every bit of white pith.
  2. Steep: Place the peels in a large glass jar and cover with the alcohol. Seal and store in a cool, dark place for 12–14 days, shaking gently every day or two.
  3. Make the syrup: Heat water and sugar just until dissolved; do not boil. Cool completely.
  4. Strain: Strain the infused alcohol twice, first through a fine sieve and then through a clean coffee filter for perfect clarity. Discard the peels.
  5. Combine: Add the cooled syrup slowly, tasting now won’t help, it changes over time. You can always add water to weaken the alcohol presence, and sugar to sweeten more, but you can’t take either out.
  6. Rest: Bottle, seal well, and let rest at least 7 days, ideally 3–4 weeks in cool, dark place, then in the freezer before serving, for a smooth, silky finish.

Serving Suggestion

  • Serve ice-cold in small glasses after dinner — sip, don’t shoot, the Italian way.
  • For an aperitivo, make a Limoncello Spritz: limoncello + prosecco + sparkling water + lemon peel + fresh mint sprig.
  • Drizzle over vanilla gelato or mix into summer cocktails.

Digestivo Pairing: Perfect with panna cotta, biscotti, or espresso.

Flavor Footnotes

  • The zest is everything: get every bit of yellow, and absolutely none of the white pith.
  • Double-straining (fine sieve + coffee filter) keeps the limoncello crystal clear.
  • Steeping a full two weeks extracts the deepest color and aroma.
  • Start with less syrup; you can always sweeten more later.
  • Store the bottle in the freezer — the texture becomes silky, cold, and almost viscous.
  • Limoncello improves with age; flavor rounds out beautifully after a few weeks.
Bottling & Gifting Notes
 
  • Swing-top bottles are fantastic for home use.
  • For gifting, use clear glass bottles with synthetic corks and add shrink-style seals for a professional finish.
  • Create a custom label — great for holiday gifts or Jason’s Journeys guest departures. (Note to self)

Blueberry Panna Cotta

(Panna cotta ai mirtilli)

Time: 45 Mins

Serves: 4

While Italy has no shortage of simple custard-style desserts — from semifreddo to crema catalana — panna cotta has always been my favorite for its simplicity and freshness. “Panna cotta” literally means cooked cream, even though it never touches an oven. I often serve it at Villa la Civetta in small, chilled cups after dinner, topped with whatever fruit is perfectly ripe that week.

I love the summer blueberries, but this dessert adapts beautifully throughout the year — strawberries in May, raspberries in June, peaches in late summer. And for a slightly more decadent twist, a quick caramel drizzle gives it an elegant, non-fruit finish. Smooth-sided aluminum cups work wonderfully for easy unmolding at larger parties, but small soufflé dishes or even sturdy rocks glasses are great options too.

Ingredients

Panna Cotta

  • 2 cups heavy cream
  • ½ cup milk
  • ½ cup sugar
  • 1 tsp pure vanilla extract (or seeds from ½ vanilla bean)
  • 2½ tsp powdered gelatin (or 3 gelatin sheets)
  • 3 tbsp cold water (for blooming powdered gelatin only)

Blueberry Sauce


  • ¾ cup fresh blueberries
  • 1 tsp sugar
  • 1–2 whole cloves (or a tiny pinch of ground clove)
  • Pinch of cinnamon (optional)
  • Fresh lemon juice, to finish

Instructions

  1. Bloom the gelatin: Sprinkle powdered gelatin over 3 tbsp cold water and let sit 5 minutes until softened. (If using gelatin sheets, soak them in cold water until softened, then squeeze gently before adding to the warm cream mixture)
  2. Heat cream: Warm cream, milk, and sugar in a saucepan over medium heat until hot (do not boil).
  3. Combine: Remove from heat. Add vanilla, then whisk in the softened gelatin (or softened sheets) until completely dissolved.
  4. Chill: Pour into small cups, aluminum molds, soufflé dishes, or rocks glasses. Chill at least 4 hours or overnight.
  5. Make the blueberry sauce: In a small pan, combine blueberries, sugar, cloves, and cinnamon. Cook gently until the berries release their juices and the mixture thickens slightly, 3–5 minutes. Remove from heat and add a squeeze of fresh lemon. Cool fully.
  6. Serve: Spoon the blueberry sauce over each panna cotta just before serving.

Serving Suggestion

Serve chilled with extra berries and a small mint sprig.

Wine Pairing: Moscato d’Asti or Vin Santo.

Flavor Footnotes

  • Real vanilla (bean or extract) makes a huge difference in depth and aroma.
  • The perfect panna cotta should have a soft, delicate wobble — never rubbery.
  • Chill your serving cups first for a perfectly smooth set.
  • Serve directly in the cups or molds — unmolding is optional.
  • A quick caramel drizzle can replace the fruit entirely for a more refined dessert.

    Italian-Style Meatballs in Tomato Sauce

    (Polpette al Sugo)

    Time: 45 Mins

    Serves: 4

    I grew up eating spaghetti and meatballs — my mom is 100% Italian, and in our house it was comfort food in its purest form. It’s one of the great Italian-American dishes, and there’s nothing wrong with loving it just as it is.

    But in Italy, meatballs are served differently. You won’t find them over spaghetti. Instead, they’re gently simmered in sauce, like this recipe, or fried and topped with Parmigiano and a little lemon. This version is the one I make most often — simple, honest, deeply flavorful.

    Ingredients

    For the Meatballs

    • 1 lb ground beef • 7 oz ground pork (optional but traditional)
    • 1 cup fresh breadcrumbs • ½ cup whole milk
    • 1 egg
    • ½ cup grated Parmigiano-Reggiano
    • 2 garlic cloves, minced • 2 tbsp chopped fresh parsley
    • Salt & black pepper
    • Olive oil, for searing

    For the Tomato Sauce

    • 2 tbsp olive oil
    • 1 small onion, finely chopped
    • 2 garlic cloves, lightly crushed
    • 28 oz crushed tomatoes or passata
    • 1 tsp sugar (or whole peeled/chopped carrot – to balance acidity)
    • Salt & pepper
    • Fresh basil leaves

    Instructions

    1. Make the mixture: Soak breadcrumbs in milk until softened. Combine with beef, pork (if using), egg, Parmigiano, garlic, parsley, salt, and pepper; mix gently.
    2. Shape: Roll into golf-ball-sized meatballs; set aside.
    3. Brown: Heat olive oil in a wide pan over medium. Brown meatballs lightly on all sides; remove and set aside.
    4. Start the sauce: In the same pan, sauté the onion until soft. Add garlic; cook 1 minute. Stir in tomatoes, season, and bring to a gentle simmer.
    5. Simmer: Nestle the meatballs into the sauce, cover, and cook 35-55 minutes, turning occasionally.
    6. Finish: Stir in fresh basil. Taste and adjust seasoning.

    Serving Suggestion

    Serve with crusty bread, roasted vegetables, or yes — over spaghetti if that’s how you grew up and love it.

    Wine Pairing: A young Chianti or Barbera d’Asti.

    Flavor Footnotes

    • A spoonful of ricotta, in the meat mixture adds tenderness, or some on the side makes for a great condiment.
    • For a gluten-free version, replace breadcrumbs with ground fresh eggplant — it works beautifully as a binder.
    • Gentle browning keeps the meatballs soft; avoid searing over high heat. Consider baking versus a skillet.
    • If the sauce thickens too much, add water and simmer slowly.
    • Shape the meatballs ahead and refrigerate for stress-free entertaining.

    Fried Porcini Mushrooms, Tuscan Style

    (Funghi porcini fritti)

    Time: 7 Mins

    Serves: 4

    Some years, porcini season in Tuscany is good — but this fall it was incredible. After the right mix of rain and sunshine, the forests were full of them, and you’d see foragers in town carrying small wooden baskets, pedaling their finds to restaurant owners. 

    I buy mine from roadside stands or a small produce shop in Lucca Centro, where the friendly owner always helps pick the ones I like — and slips me a sprig of fresh nepitella (wild mint) for porcini tagliatelle (recipe coming in the next booklet!). 

    As delicious as fresh porcini are, you can absolutely use other mushrooms in a pinch — cremini, portobello, or whatever you can find. The idea here is simplicity. Let the earthy, woodsy flavor speak for itself. And as always in Italy, and anywhere: the fresher, the better.

    Ingredients

    • 4–6 fresh porcini mushrooms (depending on size)
    • ½ cup flour (or a mix of flour + 1–2 tbsp semolina or fine polenta for extra crispness)
    • Salt & freshly ground black pepper
    • Olive oil, for frying
    • Lemon wedges, for serving
    • 1 beaten egg (optional for a slightly thicker crust)

    Instructions

    1. Prep: Cut away only the very end with dirt. Clean gently with a damp cloth — never rinse under running water.
    2. Slice: Cut into ½-inch slices. 
    3. Season: Mix flour, salt, and pepper (and semolina/polenta if using).
    4. Dredge: Dust slices lightly in the seasoned mixture (or dip in beaten egg first for a thicker crust).
    5. Fry: Heat olive oil over medium and fry 2–3 minutes per side, until golden.
    6. Finish: Drain on paper towels, season with a pinch of salt, and serve immediately.

    Serving Suggestion

    Serve hot as an antipasto with a simple aioli and crusty bread, or alongside grilled meats as a vegetable side dish. 

    Wine Pairing: Sangiovese or Pinot Nero.

    Flavor Footnotes

    • Never wash porcini under running water — they absorb moisture and lose flavor.
    • Fresh porcini are best enjoyed the same day they’re picked or purchased.
    • Try them raw: thin slices with olive oil, lemon, salt, and Parmigiano.
    • Adding semolina or fine polenta in the flour mix adds a beautiful crisp edge.
    • Salt moderately, immediately out of the oil, truffle salt is great.
    • A squeeze of lemon brightens their earthy richness instantly.
    • For fresh porcini pasta, look for the upcoming recipe booklet featuring porcini tagliatelle with nepitella.

      Eggplant Parmesan

      (Parmigiana di Melanzane)

      Time: 80 Mins

      Serves: 6

      Growing up next door to my Grandma Greco, it seemed like eggplant parm was always on the table. I can still remember the aroma, the one I could smell long before I got to her back door. When I started my catering company 25 years ago, this was the first dish I carried forward — I’ve never stopped making it.

      These days I grow the eggplant, several varieties, far more than I can cook. This recipe defines comfort food; familiar and versatile, like lasagna, it’s one of the best make-ahead dishes you can keep in your freezer — ready to thaw and bake when company arrives.

      Ingredients

      • 1 large eggplant (sliced as thin as possible)
      • Kosher or sea salt
      • 1 cup seasoned flour
      • 2 beaten eggs
      • 2 cups tomato sauce (homemade or high-quality)
      • 1 cup shredded mozzarella (add fresh mozzarella too if you want)
      • ½ cup grated Parmigiano-Reggiano
      • Olive oil, for frying
      • Fresh basil leaves, torn

      Instructions

      1. Prep the eggplant: Lay slices out, sprinkle lightly with salt, and rest 30 minutes. Pat dry.
      2. Dredge: First dip in beaten egg, dredge completely in to flour.
      3. Fry: Shallow-fry in olive oil until lightly golden on both sides. Drain on paper towels. Lightly salt.
      4. Preheat: Heat oven to 375°F.
      5. Assemble: Spread a thin layer of tomato sauce in a baking dish, then layer eggplant, mozzarella, Parmigiano, and basil. Repeat, finishing with sauce and cheese.
      6. Bake: Cover with parchment and then foil; bake 30–45 minutes, until bubbling and golden.
      7. Rest & serve: Let rest 15 minutes before slicing. Garnish with torn basil and extra cheese.

      Serving Suggestion

      Serve with a simple green salad or roasted peppers. Finish with a drizzle of olive oil and a few fresh basil leaves.

      Wine Pairing: Chianti Classico Riserva or Nero d’Avola.

      Flavor Footnotes

      • Slice eggplant thin, with a mandolin if you have one.
      • “Less is more”: don’t overload with cheese or sauce — let the eggplant shine.
      • Salting first draws out moisture and removes any bitterness.
      • This dish freezes beautifully before baking — wrap tightly and cook later.
      • For a lighter version, brush slices with olive oil and roast instead of frying.

      Tuscan Kale & Borlotti Bean Soup

      (Zuppa di Fagioli e Cavolo Nero)

      Time: 60 Mins

      Serves: 6

      This hearty vegetable soup holds a special place in my heart. When I arrived at Villa la Civetta for the first time (since the closing months prior), it was cold, dark, and raining. My neighbor, Gina, had a pot of this waiting for me on the stove. I was exhausted from travel, fumbling for light switches, and that first bowl felt like pure comfort — warm, simple, unmistakably Tuscan.

      Since that night, Gina and I have made it together many times, often with vegetables straight from my garden. I’ve shared it on live TV back in Pittsburgh, and it always reminds me of that feeling of caring. There’s nothing better than having a pot of soup ready when guests arrive — especially in winter — it says, “welcome, come in out of the cold.”

      Ingredients

      • 3 tbsp extra-virgin olive oil (plus more for finishing)
      • 1 medium onion, finely chopped
      • 2 carrots, diced • 2 celery stalks, diced • 2 garlic cloves, minced
      • 2 small zucchini, diced • 1 small potato, peeled & diced
      • 1 cup chopped ripe tomatoes (fresh or canned)
      • 2 cups cooked borlotti beans (reserve broth & half beans for puréeing)
      • 4–5 cups vegetable broth (or enough to cover)
      • 2 cups chopped cavolo nero (Tuscan kale / lacinato kale)
      • Salt & freshly ground black pepper
      • Parmesan rind (optional)
      • Chopped parsley or basil, for garnish

      Instructions

      1. Sauté the base: Heat olive oil in a large pot over medium. Add onion, carrot, and celery; cook until soft and fragrant, about 10 minutes.
      2. Add vegetables: Stir in garlic, zucchini, and potato; cook 3–4 minutes.
      3. Add tomatoes: Cook until they begin to break down.
      4. Add broth & beans: Pour in broth, most of the borlotti beans, and the Parmesan rind (if using). Bring to a gentle simmer.
      5. Purée to thicken: Remove ½ cup of beans with a little broth, purée, and stir back in — this gives the soup a natural, velvety body.
      6. Add greens: Stir in cavolo nero and simmer 25–30 minutes, until tender.
      7. Finish: Season generously with salt and pepper. Remove the Parmesan rind before serving.

      Serving Suggestion

      Serve hot with crusty Tuscan bread rubbed with garlic and a drizzle of olive oil. Top with Parmigiano-Reggiano and fresh herbs.

      Wine Pairing: Chianti Classico or Morellino di Scansano.

      Flavor Footnotes

      • Cavolo nero is essential — its earthy flavor defines this soup.
      • Puréeing a portion of the beans is the key to the soup’s texture.
      • Consider doubling or tripling the recipe — it freezes exceptionally well.
      • The soup thickens and improves overnight — leftovers are outstanding.
      • A Parmesan rind enriches the broth; omit it to keep the soup vegetarian.
      • Always finish with a drizzle of your best olive oil.

      Fresh Basil Pesto

      (Pesto Di Basilico Fresco)

      Time: 5 Mins

      Serves: 6

      I first learned to make pesto in the classic Ligurian style, oddly enough, on a small boat in 2017 along the jagged Cinque Terre coastline, during my early Ten Days in Tuscany tours. The chef onboard showed our group how to gently work the basil, pine nuts, and cheese together by hand, first seasoning the mortar with fresh garlic.

      Later that summer, I met a pesto master in Prà, the hillside village outside Genova where basil pesto was born. From those lessons, I learned that real pesto isn’t about blending — it’s about patience, balance, and respecting the basil above everything else.

      Ingredients

      • 2 packed cups fresh young basil leaves
      • ⅓ cup pine nuts (Italian if possible; see Flavor Footnotes for alternatives)
      • 1 fresh peeled garlic clove (split, remove core, especially if green)
      • ¼ cup grated Parmigiano-Reggiano
      • ¼ cup grated Pecorino Romano (This two-cheese combination is the true classic Ligurian blend — Parmigiano for sweetness, Pecorino for salinity.)
      • ½ cup extra-virgin olive oil (approximately, add to desired consistency)
      • Sea salt, to taste

      Instructions

      1. Before you start: In true Ligurian style, use the garlic clove to “season” the mortar first — this softens the bite and perfumes the basil.
      2. Begin the base: In a mortar and pestle (or a food processor if you must), add the garlic and a pinch of sea salt. Add the basil and pine nuts.
      3. Crush or pulse: Work gently until a coarse paste forms — never rush this part.
      4. Add olive oil: Drizzle in the olive oil slowly, stirring or pulsing just until combined.
      5. Finish with cheese: Fold in the Parmigiano and Pecorino by hand so the pesto stays soft and creamy.
      6. Season: Taste and adjust — in Italy, garlic enhances, it never dominates. Add more only if you love a stronger flavor.

      Serving Suggestion

      Toss gently with fresh pasta, spoon over tomato and mozzarella, or serve with burrata and toasted bread.

      Wine Pairing: Vernaccia di San Gimignano or Pigato from Liguria.

      Flavor Footnotes

      • Young basil leaves keep the pesto sweet, tender, and bright green.
      • For nut alternatives: walnuts and blanched almonds are excellent; toast lightly for deeper flavor.
      • For nut allergies: substitute toasted breadcrumbs — a trick used in parts of Liguria.
      • Never blend pesto until smooth; the texture should remain rustic.
      • When storing, cover the surface with a thin layer of olive oil to protect the color.
      • Freeze in small jars or ice-cube trays for perfect portions.
      • Never heat pesto directly — toss only with warm, drained pasta.
      • Variations I often make: arugula pesto (peppery), parsley pesto (fresh and herbal), or mixes of all three.

      Slow-Roasted Tomato Confit

      (Confit di pomodoro arrostito lentamente)

      Time: 180 Mins

      Serves: 8

      By August, my vines are typically drooping with a colorful rainbow of tomatoes — some years more, others less, but always enough to make this recipe worth doing. Honestly, I use whatever the garden gives me: sometimes I roast yellow tomatoes on their own, sometimes the red cherries, and other times I combine everything I have left.

      I learned this method from a neighbor who once told me, “Let the oven be the sun.” Slowly roasting the tomatoes concentrates their flavor into something rich and sweet, perfect for bruschetta, pasta, or honestly, spooned straight from the jar.

      Ingredients

      • 2 lbs cherry or Roma tomatoes, halved
      • 6 garlic cloves, lightly crushed
      • Several sprigs of fresh thyme and rosemary
      • 1 tsp sea salt
      • ½ tsp freshly ground black pepper
      • ½ cup extra-virgin olive oil

      Instructions

      Before you start: Firm, ripe tomatoes work best. Smaller varieties roast faster and become sweeter. Rinse well, pat dry.

      1. Prep: Preheat the oven to 250°F.
      2. Season: In a mixing bowl, lightly toss the tomatoes with salt, pepper, garlic and olive oil.
      3. Arrange: Spread the tomatoes on a baking sheet
      4. Roast: Cook for 2–3 hours, until tomatoes have shriveled slightly but remain tender and juicy.
      5. Store: Cool completely, pack into clean jars, and pour the roasting oil over top. Refrigerate up to 2 weeks.

      Serving Suggestion

      Serve warm over toasted bread with ricotta, or toss through fresh pasta with basil and Parmigiano.

      Wine Pairing: Rosé di Toscana or a light Chianti.

      Flavor Footnotes

      • Removing skins is optional — once cooled, they’ll slip off easily with tongs if you prefer a smoother confit.
      • Save every drop of the infused oil — it’s incredible in salad dressings or drizzled over grilled vegetables.
      • Freeze small portions flat for winter; they thaw quickly and taste like summer.
      • I often use old pesto jars with rubber-seal lids — they store perfectly and look great in the fridge.

      Stuffed Zucchini Blossoms

      (Fiori di zucca ripieni)

      Time: 35 Mins

      Serves: 4

      La Cecca inspired this recipe — one of my favorite restaurants in Lucca. Their version pushed me to perfect my own, using blossoms snapped right off the tops of small zucchini in the morning. My daughters would sometimes help gather them, carefully removing stamens with their smaller hands, before we filled them.

      The filling is soft, fresh, and just a little savory thanks to a touch of anchovy paste — a trick I learned along the way that deepens the flavor without ever taking over. Don’t skip it. You can find anchovy paste in tubes, or just smash 1-2 from the can.

      Ingredients

      • 10–12 fresh zucchini blossoms
      • ¾ cup ricotta cheese (drained if wet)
      • 2 tbsp grated Parmesan or Pecorino
      • 1 tsp lemon zest
      • 1 tbsp chopped fresh basil and mint
      • Salt and pepper
      • ½ tsp anchovy paste (or 1 small anchovy, finely mashed)
      • 1 egg
      • 2 tbsp flour
      • ½ cup cold sparkling water (for a light batter)
      • Olive oil, for frying

      Instructions

      1. Prep the blossoms: Gently open each blossom and remove the stamens.
      2. Make the filling: Combine ricotta, Parmesan, lemon zest, herbs, salt, pepper, and anchovy paste until smooth.
      3. Fill: Use a small spoon or piping bag to fill each blossom so that the petals still enclose the filling; twist the tips closed.
      4. Make the batter: Whisk the egg, flour, salt and cold sparkling water into a thin, smooth batter (similar to pancake batter in thickness).
      5. Fry: Heat olive oil over medium. Dip each blossom into the batter and fry until golden and crisp, about 2–3 minutes per side.
      6. Finish: Drain on paper towels, sprinkle with sea salt and a little extra Parmesan, and serve warm.

      Serving Suggestion

      Serve over a spoonful of fresh tomato sauce or as an antipasto alongside grilled vegetables.

      Wine Pairing: Prosecco Superiore or a crisp Vermentino.

      Flavor Footnotes

      • The fresher the blossoms, the better — ideally picked and cooked the same day.
      • A little anchovy paste adds subtle, savory depth; don’t leave it out.
      • For a more elegant variation: nestle the fried blossoms into warm marinara, bake briefly, and finish with fresh basil.
      • Or go richer: top with crumbled gorgonzola and melt lightly before serving.

      Zucchini Blossom Fritters

      (Frittelle di Zucchine e Fiori di Zucca)

      Time: 30 Mins

      Serves: 4

      I’m starting this packet with these fritters because they were brand-new to me — and I first made them while hosting 25 guests at Villa La Civetta during one of my Tuscany tours. I trusted my instincts, mixed the batter until it felt right, and hoped the flavors would land. They did, and they disappeared fast.

      My hope is that this recipe inspires you to try something new, too. The blossoms brighten everything, the mint and parsley give it lift, and a squeeze of lemon with a little pecorino on top brings it all to life. If I could make these for a full house of hungry travelers, you can absolutely make them at home.

      Ingredients

      • 2 small zucchini, grated
      • 8–10 zucchini blossoms, stamen removed and roughly chopped
      • 2 eggs
      • 4 tbsp grated Pecorino Toscano or Parmigiano
      • 4 tbsp flour (00 or all-purpose; chickpea flour also works)
      • Small handful fresh mint and flat-leaf parsley, chopped
      • Salt and pepper
      • Pinch of baking powder (optional, but great for a little puff)
      • Cold sparkling water, as needed to loosen the batter
      • Olive oil or sunflower oil for frying

      Instructions

      Before you start: Always fry one small tester to check seasoning. Adjust the batter before cooking the whole batch.

      1. Prep the zucchini: Grate the zucchini, lightly salt, let drain for 10–15 minutes. Squeeze out excess water.
      2. Make the batter: In a bowl, beat the eggs, add flour, baking powder, cheese, herbs, salt, and pepper. Fold in zucchini and blossoms.
      3. Adjust texture: Add just enough cold sparkling water to make a thick, scoopable batter — not runny.
      4. Fry: Heat about 1.5 inches of oil in a heavy pan until shimmering. Drop spoonfuls of batter into the oil and fry until golden, turning once.
      5. Drain & serve: Transfer to paper towels and sprinkle with sea salt while hot.

      Serving Suggestion

      Serve warm with herbed Greek yogurt, lemon aioli, or a dollop of herbed ricotta. A squeeze of lemon at the table is always welcome.

      Wine Pairing: Sauvignon Blanc or a crisp Vermentino.

      Flavor Footnotes

      • A touch of lemon zest in the batter brightens things up.
      • Chop blossoms right before adding so they stay vibrant.
      • Mint + baking powder + cold sparkling water give the fritters their lift.
      • No blossoms? No worries — the fritters still turn out fantastic.