A Tuscan Table

A gorgeous, seasonal, vegetable-forward guide to Tuscan cooking - all photographed in the splendid Le Guisciane villa in Tuscany

'This is not just a collection of recipes; it is a window into a life full of authentic flavours and extraordinary adventures.'
Luca Calvani

A love letter to cooking and eating together, A Tuscan Table is a celebration of seasonality and the beauty of simple pleasures. Discover a year of seasonal recipes from author Luca Calvani's boutique Tuscan villa Le Gusciane, set in the heart of the Tuscan countryside. From pappa al pomodoro to tiramisù, the maltagliati of Nonna Dina to Nonna Ottavia's ragu reimagined; A Tuscan Table is more than just a cookbook, it is a celebration of how to live and eat together.

Chapters and recipes include:
· Fundamentals: cecina, three flavour focaccia, pesto three ways
· Autumn: pumpkin gnocchi with Gorgonzola, pappa con pomodoro, baked eggs
· Winter: pasta e fagioli, minestrone bread, pumpkin pie
· Spring: filo pastry sticks with feta, asparagus and spinach, lasagne, Florentine risotto
· Summer: summer panzanella, tiramisu, scarpaccia

About the Author

After graduating from high school in Prato - the city where he was born in 1974 - Luca Calvani left for New York where he worked for a textile company. In the United States, he began studying acting, attending the Actor's Studio. From there, his journey through film and television began. He made his big-screen debut in Ferzan Özpetek's His Secret Life, before taking part in major international productions such as Tom Tykwer's The International, Woody Allen's To Rome with Love, and Guy Ritchie's The Man from U.N.C.L.E. His television credits include Sex and the City, The Bold and the Beautiful, and Inspector Manara.


Along with his passion for theater, cinema, and television, he also cultivates a passion for hospitality and gastronomy. He co-hosted Italy's Come Dine with Me and made ravioli with Alan Carr in BBC's Amanda and Alan's Italian Job. In the Tuscan hills, together with his husband Alessandro Franchini, he runs the farmhouse "Le Gusciane,", which has been featured in Condé Nast Traveller, Vogue Italia and Style Corriere. Luca personally oversees the kitchen at Le Gusciane and the recipes born around those fires are collected in A Tuscan Table, his first book.