REPLAY! Three recipes for an Italian Aperitivo

On Sunday, we cooked together three recipes for an Italian Aperitivo:

• Torta di ceci from Livorno, chickpea flour cake, with spring onions, a traditional street food from the Tuscan coast, naturally gluten free and vegan (paywalled);

• a punchy sweet and sour tomato sauce with capers and anchovies from Garfagnana, to slather on bread or serve as a dip with raw vegetables (paywalled);

• fava bean, pecorino and salami muffins, basically the staple ingredients of a Tuscan picnic studded in a muffin (open for everyone, make them for Easter!).

If the initial idea was to give you three recipes for an Italian aperitivo, something to make with ingredients you already have in your pantry (or if you don’t have them, you should definitely think about stocking your pantry with them!), I realized these three recipes are also great for the traditional Easter Monday picnic, as you can make them in advance and stash them in your basket.

Speaking of Easter Monday, read

Domenica Marchetti

’s latest post about Gite Fuori Porta, the tradition of the Easter Monday in Italy.

[MARK YOUR CALENDAR] The Next Cook Alongs will be:

• Sunday, APRIL 21st at 9.00 pm CET - 3.00 pm EST - 12.00 pm PST

• Sunday, MAY 19th at 9.00 pm CET - 3.00 pm EST - 12.00 pm PST

• Sunday, JUNE 23rd at 9.00 pm CET - 3.00 pm EST - 12.00 pm PST

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If you are new to Letters from Tuscany, our monthly cook-along is a very informal, fun, chatty moment when we cook together a recipe from scratch, but you can join just to have a chat, ask questions, share stories, or simply watch while having a good cup of tea (or wine, according to which time zone you are in!)

If you fancy the idea of learning new recipes every month to add to your cooking repertoire and build your confidence in the kitchen, give yourself and your loved ones a year brimming with joy and good food.

The subscription comes also with insider guides to Tuscany, honest, reliable, Italian recipes, cookbook chats with authors, and behind the scenes of the working of our new cookbook.

We have a special Easter offer, a 10% off for 1 year. Redeem it by April 1st.

With your subscription, you support us directly and keep us going.

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And here you can find the recipes from the Cook Along:

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Watch the replays of the past cook alongs:

REPLAY! Carnival Cenci and Florentine Rice Fritters

Replay! Ricotta Gnocchi and Spinach and Ricotta Gnudi