Recipes from Badia a Coltibuono The Abbey of the Good Harvest

Badia a Coltibuono is steeped in history. It has been producing outstanding wines and oils for 1000 years. Loerenza Dé Medici has written extensively about the fine regional cuisine of Tuscany. She founded a cooking school at the abbey in 1983 where they take a hands-on approach to producing a simple, traditional cuisine suitable for home cooks. Today her daughter Emanuela and two sons, Paolo and Roberto Stucchi Prinetti, oversee the estate, its kitchens and cooking school. Follow these recipes from the heart of the villa’s kitchen to create authentic Tuscan dishes at home.