On the Menu LIMONCELLO SPRITZER ANTIPASTI ROASTED GARLIC AND BRIE STUFFED PEPPER SALAD LASAGNA TOMMY BOY DESSERT TRIO OF ITALIAN DIGESTIF, RICOTTA FRITTE AND PANNA COTTA Serves 6-8
Now That’s
Italian! You don’t need a passport to enjoy the flavors and spirit of Italy. Recipes by Tom Flynn and Deborah Elias Decor by Kirksey Gregg Photos by Charlie Horse Photos
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LTHOUGH WE CAN’ T TR AVEL TO ITALY YET, WE THOUGHT WE’D TAKE YOU ON A ROMANTIC JOURNEY THROUGH THE ITALIAN COUNTRYSIDE . In the Italian spirit, we invite you to come together, create great food and spend time to treasure with family and friends. For the lovely backyard setting, we placed a long table topped with burlap linen, wooden chairs, gold and white chargers, and a stunning centerpiece displaying crystal bowls, lemons, yellow orchids and stephanotis flowers. The seating cards were made of a vintage Italian demijohn jug with names written on the lemons and a white candle. All the decor was curated by Kirksey Gregg Productions.
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Start your evening with a fresh and tangy Limoncello Spritzer. This easy recipe calls for equal parts of 1 shot of your favorite Limoncello (ours is from the Amalfi Coast), 1 shot Limonata San Pellegrino and 2 shots Prosecco. Shake and pour over ice and garnish with a lemon wedge and mint sprig. The Antipasti is served on a uniquely carved wooden tray piled high with everything from gourmet cheeses to artichoke hearts, fresh and sundried tomatoes, radishes, several types of pickles and meats, and of course Chianti as the paired wine. Entertaining tip: Have fun stylizing with different sized bowls. —Recipes courtesy of Deborah Elias
