Introduction

A romantic Tuscan dinner can be both intimate and elegant, focusing on fresh, simple ingredients and deep, comforting flavors. Here are a few recipes that would make for a memorable evening. You can pair them with some good Tuscan wine to complete the experience!

Antipasto: Crostini with Ricotta, Honey,

and Prosciutto

A light, elegant starter that combines sweet, savory, and creamy flavors.

Ingredients:

• 8 slices of crusty baguette or Tuscan bread, toasted
• 1/2 cup ricotta cheese
• 2 tbsp honey (preferably Tuscan chestnut honey)
• 4 slices of prosciutto
• Fresh thyme or rosemary for garnish
• Salt and pepper to taste

Instructions:

1. Toast the bread slices until golden and crisp.
2. Spread a generous layer of ricotta cheese on each toast.
3. Drizzle with honey and season with a pinch of salt and pepper.
4. Gently fold the prosciutto slices and place them on top of the ricotta.
5. Garnish with fresh thyme or rosemary for a fragrant touch.

First Course: Tagliolini with Truffle Butter

Fresh tagliolini pasta paired with the luxurious flavors of truffle butter—romantic and indulgent!

Ingredients:

• 1 lb tagliolini (fresh if possible)
• 3 tbsp unsalted butter
• 1 small truffle (if available), thinly sliced
• Salt and freshly ground black pepper (if you like it)

Instructions:

1. Cook the tagliolini in salted boiling water until al dente (about 2-3 minutes for fresh pasta).
2. While the pasta is cooking, put butter in a large skillet over heat (turned off). Add the truffle grated and wait for the pasta.
3. Once the pasta is cooked, reserve a cup of pasta water and drain the rest.
4. Add the pasta to the skillet with the truffle butter and toss well, adding some pasta water to create a silky sauce.
5. Season with salt and pepper to taste if you like it.

Main Course: Osso Buco (Braised Veal Shanks)

Osso Buco is a rich and flavorful dish that’s perfect for a romantic dinner—tender veal shanks slow-cooked in white wine and broth, with a fresh gremolata garnish.

Ingredients:

• 4 veal shanks, bone-in
• Salt and freshly ground black pepper
• 2 tbsp olive oil
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 cup dry white wine
• 2 cups beef or veal broth
• 1 can (14 oz) crushed tomatoes
• 1 tbsp fresh thyme
• 2 bay leaves

For the Gremolata:

• Zest of 1 lemon
• 2 tbsp fresh parsley, chopped
• 1 garlic clove, minced

Instructions:

1. Season the veal shanks with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Brown the veal shanks on all sides, about 5-7 minutes per side. Remove the veal and set aside.
2. In the same pot, add the onion, carrots, and celery. Cook until softened, about 7-10 minutes.
3. Add the garlic and cook for another minute. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom.
4. Add the crushed tomatoes, broth, thyme, and bay leaves. Return the veal shanks to the pot and cover.
5. Simmer the veal on low heat for 2 to 2.5 hours, or until the meat is tender and falls off the bone.
6. For the gremolata: In a small bowl, combine the lemon zest, parsley, and garlic.
7. Serve the Osso Buco with gremolata sprinkled on top for freshness and brightness.

 Side Dish: Tuscan Roasted Potatoes

with Rosemary 

These crispy, fragrant potatoes are a perfect side for any main course.

Ingredients:

• 1 lb baby potatoes, halved
• 2 tbsp olive oil
• 2 sprigs fresh rosemary, chopped
• 3 garlic cloves, smashed
• Salt and freshly ground black pepper

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a bowl, toss the potatoes with olive oil, rosemary, garlic, salt, and pepper.
3. Spread the potatoes in a single layer on a baking sheet.
4. Roast for 30-40 minutes, or until golden and crispy, turning them halfway through cooking.
5. Serve hot, garnished with a little extra rosemary.

 Dessert: Tiramisù

Finish the meal with the ultimate romantic Italian dessert—Tiramisu, layered with mascarpone, espresso, and cocoa.

Ingredients:

• 1 1/2 cups strong brewed coffee, cooled
• 3 tbsp rum or Marsala wine (optional)
• 1 pack (7 oz) ladyfingers
• 1 cup mascarpone cheese
• 1/2 cup heavy cream
• 1/4 cup powdered sugar
• Cocoa powder for dusting

Instructions:

1. Mix the cooled coffee with the rum or Marsala wine (if using) in a shallow dish.
2. In a large bowl, beat the mascarpone with the heavy cream, powdered sugar, until smooth and thickened.
3. Dip the ladyfingers into the coffee mixture quickly (they should not soak for too long) and layer them in the bottom of a 9×9-inch dish.
4. Spread half of the mascarpone mixture over the ladyfingers.
5. Repeat the layers with the remaining ladyfingers and mascarpone.
6. Refrigerate for at least 4 hours, preferably overnight, to let the flavors meld.
7. Before serving, dust with cocoa powder and enjoy!

Wine Pairing 

• Red Wine: A Mugello Pinot Noir, Chianti Classico or a Brunello di Montalcino would be perfect throughout the meal, especially with the Osso Buco and the rich truffle pasta.
• Dessert Wine: A Vin Santo (a sweet Tuscan wine) would be a lovely pairing with the Tiramisu.

This romantic Tuscan dinner will definitely set the mood for a wonderful evening filled with delicious food and the warm, cozy atmosphere of Italy!