Make Ahead

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

Servings: Makes 10 servings.

(Gnocchi di Spinaci e Ricotta) These gnocchi are also known in different parts of Tuscany as malfatti (badly made), ravioli nudi (naked ravioli) or topini verdi (little green mice). Gnocchi are among the oldest foods in Italy, and the spinach ones are a specialty of the Casentino, an area east of Florence where greens grow wild on the hillsides.

A classic Italian dessert receives a double dose of berries.

Active time: 50 min Start to finish: 4 hr A wonderful welcome to spring, this butter- and oil-free torte gains its richness from pecans. If you want to keep the cake pareve, or if you intend to serve it several times, leave it unfrosted.

Farro, an old-world wheat variety, has taken today's Tuscan cooking by storm. It has been cultivated in the Garfagnana — an area of forests in northern Tuscany — for millennia. Traditionally, the grain was used to make soups and porridge; now it's a part of any number of dishes, including risotto, where it replaces the rice, and salads like this one. If you cannot find farro, use wheat berries.

The term tataki refers to beef or fish that is seared, then chilled, marinated and thinly sliced. This ginger beef version is served with traditional tataki accompaniments—grated daikon (white radish) and ginger, chopped green onions, and a great dipping sauce.

Cool the apples thoroughly before filling the crust (warm apples could soften the lattice).

Most of the assembly for this layered bread-and-egg dish can be done one day ahead. Serve it hot or warm.

Active time: 15 min Start to finish: 4 hr (includes cooling)

(Crostini di Fegatini) Crostini means "little crusts," and in Tuscany, almost every meal begins with a platter of toasted bread slices topped with chopped tomatoes, olive paste or this all-time favorite spread made with chicken livers. Use thin slices of an Italian or French country-style loaf, and serve these crostini with the chicken liver spread on top, or just present the pâté in a pretty bowl surrounded by the toasted baguette slices. Salami and prosciutto would be delicious accompaniments.