Mealtime Magic - Drinks and Apps from Tuscan Women Cook

 As temperatures rise and the days stretch long into golden Tuscan evenings, Tuscan Women Cook, the immersive culinary program that takes place in a beautiful corner of Tuscany, invites home cooks and travelers alike to savor the magic of summer with refreshing cocktails and seasonal recipes straight from Nonna’s kitchen.

 

Nothing says la dolce vita quite like a sparkling Aperol Spritz or the fragrant Hugo Spritz, two classic Italian cocktails that have become staples of warm weather aperitivo time. At Tuscan Women Cook, guests toast to friendship, food, and the joy of Italian hospitality with these vibrant drinks in hand as the sun sets over the rolling hills of Tuscany.

 

“Summer is a magical time in Tuscany,” says Coleen Kirnan, owner and host of Tuscan Women Cook. “From the farm-fresh produce to the laid-back pace of life, everything is designed to help you slow down and savor. These spritzes and our favorite appetizer recipe of fig and prosciutto with mascarpone capture the spirit of our tables and the joy we share with guests each evening.”

 

Whether you're dining al fresco in your backyard or dreaming of your next trip to Italy, Tuscan Women Cook brings the flavors of summer straight to your kitchen.

 

Hugo Spritz – makes 1 serving

Originating from northern Italy but wildly popular in Tuscany, the Hugo Spritz is a delicate, elderflower-based cocktail. In the 2000’s, a bartender in South Tyrol, inspired by the Aperol Spritz, gave it an Alpine twist. This aperitivo, made with mint leaves, elderflower cordial and prosecco, is floral, fizzy, and incredibly refreshing. We like making it with Fiorente elderflower liqueur from the Alpine region of Italy.

This spritz offers a lighter, sweeter, and more floral taste compared to the Aperol Spritz.

 

Ingredients:

4 oz (120 ml) Prosecco

1 oz (30 ml) elderflower syrup (or Italian Fiorente liqueur or more commonly available St. Germain liqueur)

1 oz (30 ml) soda water

4–5 fresh mint leaves

1 slice of lime

Ice cubes

 

Instructions:

In a large wine glass, gently muddle the mint leaves (optional, or simply clap them between your hands to release the aroma).

 

Fill the glass halfway with ice cubes. Add the elderflower syrup (or St-Germain), then pour in the Prosecco. Top with soda water.

 

Garnish with lime and a sprig of mint. Stir gently, from the bottom up, to mix the ingredients without disrupting the bubbles. Serve and enjoy!

 

Aperol Spritz – makes 1 serving

You have Campari, along with a new generation of acerbic flavor-loving bartenders to thank for the popularity of Aperol. Campari’s relentless viral marketing, merchandise, and strategic product placement put their Aperol liqueur in front of cocktail lovers everywhere around the world. The Barbieri brothers would be the first to thank Campari. They invented the Aperol aperitif in 1919.  Their light, refreshing low alcohol cocktail is especially popular in warm weather when white wine spritzers used to be the go-to beverage for summer revelers.

 

 

Ingredients

• large wine glass filled with ice
• slice of a large fresh orange, cut in half
• Prosecco
• Aperol
• Club soda

Instructions

Add half slice of orange to glass. Fill glass with one-third each Prosecco, Aperol, and club soda. Mix carefully with a straw, sweeping bottom to top slowly so as not to disturb the bubbles. Add another half slice of orange to rim for garnish.

 

These summer spritzes are the perfect prelude to one of Tuscan Women Cook’s favorite seasonal antipasti: Fresh Figs with Prosciutto, a simple yet elegant dish that celebrates the height of fig season in Tuscany. Ripe, juicy figs are wrapped in delicate slices of salty prosciutto—an irresistible balance of sweet and savory that pairs beautifully with both cocktails.

 

Figs, Prosciutto, and Mascarpone

Servings: 4

 

Ingredients

• 8-12 slices prosciutto
• 4 fresh, ripe green or black figs, washed and dried 
• ½ cup cup mascarpone cheese, slightly softened
• honey
• fresh black pepper
• chopped toasted almonds for garnish
• fresh basil or mint leaves for garnish

 

Instructions

1.                Spread out two or three slices of prosciutto into a leafy mound on the center of each serving plate. 

2.                Decide whether to peel the figs; if the skin seems tough, use a vegetable peeler to remove the thin outer skin. Using a large sharp knife, cut each fig in half, stopping about ¼ inch from the bottom so the two halves remain attached. Rotate the figs and slice them again, stopping about ¼ inch from the bottom.

3.                Spoon 1 to 2 tablespoons of the mascarpone into the center of each cut fig. Position each fig in the center of the prosciutto on each plate. Drizzle some honey on top. Season with black pepper and garnish with the chopped almonds and fresh basil.

Recipes and photos may be reprinted with the following credit:

Recipes and photos reprinted with permission of www.TuscanWomenCook.com

 

ABOUT TUSCAN WOMEN COOK

 

For a quarter of a century, Tuscan Women Cook has invited food lovers to a beautiful corner of Tuscany, where they learn to cook traditional Tuscan dishes taught by local women and nonne (“grandmothers”) who pass down cherished family recipes. This year, our 25^th anniversary, our program continues to unite travelers through culinary and cultural experiences, guiding guests through Tuscany’s breathtaking landscapes, historic sites, medieval villages and vibrant food markets, while celebrating the richness of Italian food traditions.

 

Beyond the kitchen, guests embark on guided excursions through Tuscany’s breathtaking landscapes, historical landmarks, and bustling food markets, dining at family-owned trattorias and savoring wines from celebrated Tuscan vineyards, making every moment a true taste of the Italian way of life.

 

To celebrate their silver anniversary, Tuscan Women Cook is introducing exclusive additions to their renowned program. In addition to signature classes and excursions, guests will be able to enjoy day cooking classes year-round and exclusive adventures designed to deepen their connection to Tuscany’s rich heritage and flavors—all while preserving the personal, intimate touch that makes Tuscan Women Cook truly unique.

 

Tuscan Women Cook’s week-long program runs during the months of May, June, September, and October. Spaces for the 2025 and 2026 seasons are filling quickly but spots are still available. For more information or to make a reservation, visit www.tuscanwomencook.com.