Parmesan

Active time: 20 min Start to finish: 35 min

Rosemary sprigs double as flavoring agents and skewers in this beautiful hors d'oeuvre. Only half of the pesto is used for this recipe; toss the remainder with pasta or spread thinly on crostini or grilled chicken breasts. What to drink: Pinot Grigio.

Can be prepared in 45 minutes or less.

Neapolitan in origin, this make-ahead savory pie is delicious either warm or at room temperature.

(Torta di Bietola ed Erbe) In the more rugged areas of Tuscany, like the Garfagnana and Lunigiana in the northwest, savory tarts are as popular as their sweet counterparts. Vegetable tarts are quite common and usually include greens and herbs. This one features Swiss chard, thyme and oregano. Other herbs used in such tarts are tarragon, sage, nettles and borage.

Serve roasted bell peppers and olives before this hearty entrée. Spoon sliced and sugared strawberries over ricotta cheesecake to complete the meal.

(Bistecca ai Ferri con Rucola e Parmigiano) Bistecca ai ferri (beefsteak grilled over the fire) is sometimes called bistecca alla fiorentina; it is the signature dish of Florence, but the people of Cortona, in eastern Tuscany, also claim it as theirs. No matter where it's from, grilled steak is perhaps the most classic and luxurious Tuscan beef dish. Any succulent, thick-cut steak will do, although Tuscan chefs prefer porterhouse or T-bone, especially from their local Chianina cows. The meat is coated in oil and garlic, then grilled and served on a bed of arugula with lemon wedges and shaved Parmesan. Use only genuine Parmigiano-Reggiano cheese; a vegetable peeler makes it easy to shave thin, curling strips.

This recipe was created to accompany <epi:recipelink id="11837 ">Sliced Tomatoes and Mozzarella with Three Herb Pesto</epi:recipelink>. Can be prepared in 45 minutes or less.

(MINESTRA DI CAMPAGNA) Creativity with simple ingredients is one of the themes of Sicilian cooking. There's no better example than this bean and vegetable soup, which some say evolved from food that fifteenth-century galley cooks made for mariners. Serve an island dry red wine such as Corvo with this.

A delicious take on lasagne, made with tube-shaped pasta instead of long noodles.