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Discover our recipes
Potato Gnocchi with Spicy Tomato Sauce*Recipe adapted from “How to Eataly: A Guide to Cooking, Buying, and Eating Italian Food”, by Oscar Farinetti. The delightfully light texture of handmade gnocchi is so far superior to storebought, the extra time and effort is well worth it.
Sangiovese Simmered Pork TenderloinThe rich, deep flavor of the sauce is courtesy of a red wine braise and tomato paste, which infuses the sauce with the illusion that it spent all day simmering on the stovetop, though it takes just half an hour. A full-bodied red wine that’s not too tannic works best here.