Rustic Italian at Farm Fusion: Recipes & Tips to Bring Italy Home

One of my favorite parts of teaching at Farm Fusion is sharing recipes that feel both comforting and impressive—dishes you’ll actually want to make again at home. Our Rustic Italian class is all about slowing down, using fresh seasonal ingredients, and celebrating the simple pleasures of food made with love.

Here are the recipes we cooked together, along with a few of my best tips to make them shine in your own kitchen.

Appetizer: Whipped Feta or Ricotta with Roasted Tomatoes & Hot Honey

Ingredients:

• 1 cup feta cheese or ricotta cheese (whichever you love more)

• 3–4 tbsp olive oil

• 1 pint cherry tomatoes

• 2 tbsp hot honey (or regular honey with a pinch of chili flakes)

• Salt & pepper to taste

• Fresh herbs (basil, oregano, or thyme)

• Toasted baguette slices for serving

Directions:

1. Roast tomatoes at 400°F for about 20 minutes with a drizzle of olive oil, salt, and pepper until they’re bursting and caramelized.

2. Blend feta or ricotta with olive oil until silky smooth.

3. Spoon the whipped cheese into a bowl, top with roasted tomatoes, drizzle with hot honey, and scatter with fresh herbs.

4. Serve with toasted bread or crostini.

Tips & Tricks:

• If you want a super creamy whipped ricotta, use a food processor instead of a blender.

• Don’t skip the hot honey—it balances the richness of the cheese perfectly.

Salad: Garden Harvest Chopped Salad with Creamy Herb Dressing

Ingredients for the Salad:

• A mix of lettuce, kale, or spinach

• Chopped seasonal veggies (cucumber, peppers, carrots, radishes, etc.)

• Cherry tomatoes

• Chickpeas or white beans for protein

• Shaved Parmesan or Pecorino

Creamy Herb Dressing:

• ½ cup Greek yogurt or sour cream

• ¼ cup mayo

• 2 tbsp olive oil

• 2 tbsp fresh lemon juice

• 1 clove garlic, minced

• ¼ cup fresh herbs (basil, parsley, dill, or chives)

• Salt & pepper to taste

Directions:

1. Toss chopped veggies and greens together in a big bowl.

2. Blend dressing ingredients until creamy. Taste and adjust seasoning.

3. Drizzle and toss just before serving.

Tips & Tricks:

• This is a great “clean out the fridge” salad—use whatever looks fresh and colorful.

• Double the dressing recipe; it keeps for up to 5 days in the fridge.

Main Dish: Handmade Pasta with Classic Bolognese Sauce

Fresh Pasta:

• 2 cups flour (00 flour is ideal, but all-purpose works)

• 3 eggs

• Pinch of salt

Mix into a dough, knead until smooth, rest for 30 minutes, then roll and cut into your favorite shape.

Classic Bolognese Sauce:

• 2 tbsp olive oil

• 1 onion, finely chopped

• 1 carrot, finely chopped

• 1 celery stalk, finely chopped

• 2 garlic cloves, minced

• 1 lb ground beef or beef/pork mix

• ½ cup red wine

• 1 can (28 oz) crushed tomatoes

• 2 tbsp tomato paste

• ½ cup whole milk or cream

• Fresh basil or parsley, chopped

• Salt & pepper to taste

Directions:

1. Sauté onion, carrot, celery, and garlic in olive oil until softened.

2. Add ground meat and cook until browned.

3. Stir in tomato paste, then deglaze with red wine.

4. Add crushed tomatoes and simmer gently for at least 30–40 minutes (the longer, the better!).

5. Stir in milk or cream before serving to soften the acidity of the tomatoes.

6. Toss with fresh pasta and garnish with Parmesan.

Tips & Tricks:

• For maximum flavor, let the sauce simmer low and slow for 1–2 hours if you have time.

• Save some of your pasta water to thin the sauce if needed—it also helps the sauce cling to the noodles.

Dessert: Pistachio Gelato Affogato

Ingredients:

• 2 scoops pistachio gelato (vanilla works too if pistachio is hard to find)

• 1 shot hot espresso or very strong coffee

• Crushed pistachios or shaved chocolate for garnish

Directions:

1. Scoop gelato into a small bowl or glass.

2. Pour hot espresso over the top.

3. Sprinkle with pistachios or chocolate shavings.

4. Eat immediately before it melts away!

Tips & Tricks:

• If you don’t have an espresso machine, use moka pot coffee or extra-strong brewed coffee.

• Try it with amaretto or Frangelico for an adults-only twist.

Final Thoughts

Rustic Italian cooking is about more than recipes—it’s about gathering, laughing, and savoring simple ingredients prepared with care. I hope these dishes find their way to your own table soon. And remember: the best seasoning in any recipe is the joy you bring to it.