Tuscany Flavours Stefano Conti, his wife Grazia, and his mother Germana have revamped their stand at the Central Market and it is fabulous! Since 1929, the Conti's have supplied Florence with the best the market has to offer, and now Stefano is bringing the market to you! Order direct from his stand in the Mercato Centrale! To help you set up your pantry, Divina Cucina and Stefano Conti have assembled a Tuscan Kitchen Starter Kit. Click here to order this fabulous package of goodies for setting up a Tuscan kitchen in your home! Stefano, Germana, and Grazia Conti

Spaghetti di Vino Inspired by a dish I had in Umbria, I had to try this at home. One of the secrets to the flavor of the great pasta dishes in Italy is that the chefs sauté the al dente pasta in the sauce for a minute or two to bind the flavor to the pasta. This recipe makes it really easy as there is no sauce...only wine. DiVino! Here's the recipe! 1 pound of spaghetti (the best quality is from durum wheat and slow dried, with a rough finish that absorbs the sauce better) 2 cups red wine (try Merlot, a Cabernet might be to heavy) 1/4 cup extra virgin olive oil 1/2 cup freshly grated Parmesan cheese 2 tbs butter (optional) Most good spaghetti takes 10 minutes to cook. Cook in salted water for 8 minutes and drain. Before you drain the spaghetti, heat the olive oil in a large skillet. Place the drained spaghetti in the oil and stir. Add 1/2 cup of the wine. Stir until the wine is absorbed. Add another 1/2 cup of wine, stirring. This part is like making a risotto. Add enough wine to give the spaghetti a great color and flavor. TASTE while cooking! When the spaghetti is done, stir in the Parmesan cheese . If the wine has a lot of tannin, you may also want to stir in a tablespoon of butter or more to taste. NEW! Garmugia Watermelon Sorbetto RECIPES Salade de Bœuf à la Parisienne Spaghetti di Vino with Beets Melanzane Grigliate Carciofi Sott'Olio Carciofi Fritti Uove al Diavolo Pesce Finto Green Tomato Pasta Sauce Macedonia di Frutta Fagiolini Mangiatutto Saltati Cinghiale in Dolce Forte Risotto All'Isolana Fettunta Spaghetti di Vino Salame Dolce Cioccolato Caldo Vestri Sugo di Carne Watermelon Ice Osteria Luchin's Polpettone di Patate Federico Bacci's Sage Pesto Frittelle di Riso Romeo Colzi's Ribollita Bollito Misto Yellow Bell Pepper Soup Porcini Pasta Sauce Pappa al Pomodoro Pollo al Mattone Torta di Mele Mimmo's Pasta with Zucchini Erbe Toscane Ricciarelli Tonno e Fagioli Schiacciata con l'uva Panforte Spinaci alla Fiorentina Ribollita Sugo Finto Fagioli all'Olio Panzanella Ravioli Gnudi with Salsa di Noci Arrosto Fiorentino Il peposo alla Fornacina Chicchi Caffè Shakerato Limoncello Nocino Fish in Crazy Water Capresse Click here to send this recipe to a friend!