Skip to content

MY COOKBOOK IS NOW AVAILABLE FOR ORDER NOW!

  • Recipes
  • Travel & Lifestyle
  • Cookbook
  • Book Tour
  • About
  • Shop
  • All Recipes

Recipes

  • Apps
  • Breakfast
  • Brunch
  • Cocktails
  • Desserts
  • Dinner
  • Lunch
  • Sides
  • Snacks
  •  

    yes please

    Dinner

    Sheet Pan Sausage and Broccoli with Tortellini

  •  

    yes please

    Apps, Snacks

    Couch Snack: Lemony Goat Cheese & Prosciutto Bites

  •  

    yes please

    Apps, Snacks

    Happy Hour Snack Plate

Recipes
Cookbook
Book Tour
About
Shop
Travel & Lifestyle
Search

Search

Generous recipes, effortless hosting, and everyday food worth lingering over.

April 7, 2026
Cortney LaCorte
  1. Lifestyle + Travel

A Perfect 10-Night Italy Itinerary: Rome, Florence & The Tuscan Countryside

Share:

Lifestyle + Travel

Planning a dream trip to Italy? Our 10-night journey through Rome, Florence, and Tuscany was nothing short of magical. From historic landmarks to breathtaking countryside views, incredible food, and, of course, amazing wine—this itinerary is packed with recommendations to make your trip unforgettable.

Rome: 2 Nights in the Eternal City

We started our adventure in Rome, a city steeped in history and charm. Even if you’re not a history buff, a guided tour of the Vatican and Colosseum is an absolute must. We booked through HEADOUT, and it was worth every penny.


Travel Tip: Skip the hassle and book a fast-track tour to avoid long lines!
After soaking in the history, we indulged in Rome’s vibrant food scene before catching a fast train to Florence—the best and easiest way to travel between these two iconic cities.

Florence: 4 Nights of Art, Culture & Cuisine

Florence is a walkable city filled with Renaissance art, stunning architecture, and fantastic food. We spent our days strolling the charming streets, indulging in delicious cuisine, and sipping on wine.


Tourist Trap Alert! Be mindful of overpriced, low-quality restaurants in heavily trafficked areas. Researching ahead of time or asking locals for recommendations can help you find authentic spots.

From Florence, we arranged a private driver to take us into the Tuscan countryside. Highly recommend Alessandro Demi for transportation! (email: demialessandro73@gmail.com)
On the way, Alessandro made a stop at Il Cellese Winery, where we enjoyed spectacular views and even better wine.

Tuscany Countryside: 3 Nights of Relaxation & Wine

We spent three dreamy nights in the Tuscan countryside, fully immersing ourselves in the region’s beauty and flavors. Some highlights:

Winery Visits:
Poggio Amorelli – A fantastic winery with incredible wines.
Casal Piano– A perfect stop on our way back to Rome for one last wine tasting.

Day Trips:
Siena & San Gimignano – While beautiful, these towns were actually closer to Florence. In hindsight, we would have visited them while staying there.


Cooking Class: We took a pizza-making class at our resort—an absolute must for food lovers!

Where We Stayed

Tuscany: @BorgoSantoPietro A breathtaking luxury resort in a restored medieval village. Our villa was a 12th-century bakery, and everything from the hospitality to the farm-to-table dining was five-star. Activities include cooking classes, wine tastings, hiking, and more. Truly a dream destination!
Florence: @fsflorence (Four Seasons Florence)This restored Renaissance palace and convent is beyond stunning. The lush garden was the perfect place to sip an Aperol Spritz, and their vintage Negroni is unforgettable. Located just outside the city center, it’s a peaceful retreat while still being close to everything.
Rome: @hotelvilon A small, luxury boutique hotel in a historic 16th-century mansion. The location was perfect, tucked away in a quiet area but still close to all the must-see spots. The breakfast? Simply divine.

Enjoy!

Cortney

Cortney LaCorte

Cortney LaCorte is the creator of CheeseGal, a food and entertaining blog born in her Nashville kitchen that celebrates cheese, charcuterie and joyful gatherings

More about Me
OVERSHARING cookbook by Cortney LaCorte

Oh my gosh

I wrote a cookbook!

Generous recipes, effortless hosting, and everyday food worth lingering over.

Explore the cookbook

Hello

I’m Cortney, and I’m so glad you’re here.

Expect delicious, unfussy recipes, very dirty martinis, couch snacks taken seriously, and plenty of little ways to make everyday moments feel a little more special.

More About Me
OVERSHARING cookbook by Cortney LaCorte

Oh my gosh

I wrote a cookbook!

Generous recipes, effortless hosting, and everyday food worth lingering over.

Explore the cookbook

I’m fun everywhere:

  • yes please

    DINNER

    Sheet Pan Sausage and Broccoli with Tortellini

  • yes please

    SNACKS

    Couch Snack: Lemony Goat Cheese & Prosciutto Bites

  • Cheese Gal Salt Cellar
    Home: Cheese Gal Salt Cellar
  • Cheese Gal Small Platter
    Home: Cheese Gal Small Platter
  • Cheese Gal Wine Chiller
    Home: Cheese Gal Wine Chiller
  • Cheese Gal Fluted Dip Bowl
    Home: Cheese Gal Fluted Dip Bowl
Shop my Faves

Subscribe

From my kitchen to
your inbox

Please enable JavaScript in your browser to complete this form.
Loading

You May Also Like

All Recipes
yes please

LIFESTYLE + TRAVEL

What to Do + Where to Go with Kids in NYC

Amazon essential travel items
yes please

LIFESTYLE + TRAVEL

Travel Essentails from Amazon

yes please

HOLIDAY

Gift Ideas for the Holidays

yes please

LIFESTYLE + TRAVEL

Puglia Itinerary

What Did You Think? Cancel reply

Recipe Rating




Your email address will not be published. Required fields are marked *

Instagram

Where the magic happens

Pepper Jelly and Boursin Dip 🌶️ Keep this 3 ingre Pepper Jelly and Boursin Dip 🌶️

Keep this 3 ingredient app in your back pocket next time you need something quick, easy and DELISH! You can make so many variations of this by just swapping out the toppings. 

2 rounds of Garlic & Herb Boursin
1 jar pepper jelly 
Minced chives
Cheesy French Onion Pasta with (or without) Mushro Cheesy French Onion Pasta with (or without) Mushrooms

All the rich, savory flavors of French onion soup, but make it a cheesy, bubbling pasta bake. Caramelized onions, mushrooms, a creamy mascarpone sauce, and LOTS of Gruyère. I mean, what more could you want?!

INGREDIENTS:

Kosher salt
1 lb dried ziti pasta
2 tbsp olive oil (love Juice @foodbymaria )!
2 large yellow onions, thinly sliced (about 5 cups)
8 oz sliced cremini mushrooms
Coarsely ground black pepper
2 tbsp butter
2 tbsp all-purpose flour
3 garlic cloves, chopped
1 tsp dried thyme (or 1 tbsp fresh)
½ cup white wine
2 cups beef broth (not low-sodium)
8 oz mascarpone
1 lb Gruyère, grated (about 4 cups), divided
8 oz low-moisture mozzarella, chopped
Chopped parsley, for garnish (optional)

DIRECTIONS:

Preheat oven to 400°F. Bring a large pot of salted water to a boil. Cook pasta until just al dente (about 2 minutes less than package directions), 8–9 minutes. Drain.

Meanwhile, heat olive oil in a large oven-safe skillet over medium-high heat. Add onions and mushrooms and increase heat to high. Cook without stirring for 5 minutes, until beginning to brown. Season with salt and pepper, then cook, stirring occasionally, until browned and tender, about 12 minutes.

Add butter and let melt. Stir in flour, garlic, and thyme. Cook for 1 minute, until fragrant. Add white wine and cook until almost completely reduced, about 30 seconds.

Add beef broth and bring to a boil, stirring occasionally. Stir in mascarpone until creamy. Remove from heat and season with salt and pepper to taste.

Stir in 1 cup Gruyère and the drained pasta, tossing to coat. Top with remaining Gruyère and mozzarella.

Bake for 20–25 minutes, until bubbly and melted. Let cool for 5 minutes, garnish with parsley, and DIG IN!

PRO TIP: The secret to beautifully caramelized onions? Patience! If they’re browning too quickly or sticking to the skillet, add a splash of water or even beef broth and stir to loosen those delicious browned bits. You’re looking for soft, sweet, golden-brown onions, not blackened or crispy ones! (Take it from me 🫠)
Fall Appetizer: Jam + Ritz Baked Brie The best p Fall Appetizer: Jam + Ritz Baked Brie 

The best part is you can use whatever jam is on hand! Think: fig, apricot, cherry - could even go savory and do onion jam! Whatever! Make this and report back. It’s a good one to have in your back pocket.

INGREDIENTS:
8 ounce Brie cheese wheel 
2 tablespoons of whatever jam/preserves (I used fig)
Coarsely ground pepper
8 @ritzcrackers , crushed, plus more crackers for serving
1 tablespoon olive oil
Flaky salt and chopped fresh rosemary, for serving

DIRECTIONS:
Preheat the oven to 350°F with a rack in the center position. Using a sharp knife, make 4 parallel cuts on one flat side of the cheese, cutting just through the rind but not much deeper. Turn the cheese 90° degrees and make 4 more parallel cuts. 

Cut a round of parchment a little larger than the brie. Place the parchment in the bottom of a small baking sheet or oven-safe skillet. Put the brie on the parchment, scored side up, on top. 

Spread the jam/preserves on top of the brie and season with pepper. In a small bowl, combine the crushed crackers and olive oil and stir until the crumbs are coated in oil. Sprinkle the cracker crumbs on top of the jam.

Transfer the brie to the oven and bake for about 10-15 minutes (keeping a close eye that your Brie doesn’t completely melt like mine lol) until the cheese is warm and the cracker crumbs are lightly toasted. 

Transfer the cheese to a serving plate. Sprinkle the cheese with chopped rosemary and flaky salt and serve immediately with more crackers. 
That’s it!

#fyp #fall #appetizer
“Traffic is so bad RN” “Traffic is so bad RN”
Spiced Pear & Rosemary Gin Sour 🍐🍸 Fresh pear, ro Spiced Pear & Rosemary Gin Sour 🍐🍸

Fresh pear, rosemary, warm spices, and gin shaken into a deliciously frothy little chic fall cocktail!!!

INGREDIENTS:
2 oz gin
½ ripe pear, peeled, cored + chopped
1 oz fresh lemon juice (maybe even more if you want it super tart)
¾ oz elderflower liqueur
¼ oz honey syrup
1 egg white
1 sprig fresh rosemary
pinch of ground cinnamon
pinch of ground ginger
Ice
Fresh pear slice + rosemary sprig, for garnish

DIRECTIONS:

First, make your honey syrup right in the shaker! Add a little honey and an equal amount of warm tap water, stirring until dissolved. Add the chopped pear, lemon juice, and rosemary and muddle until the pear is nice and juicy. Add the gin, elderflower liqueur, cinnamon, ginger, and egg white. Shake vigorously WITHOUT ice for about 15 seconds to create that gorgeous froth! Add ice and shake again until nice and cold. Double strain through a fine-mesh strainer into a chilled coupe, gently pressing to extract all that pear juice. Garnish with a fresh pear slice and sprig of rosemary. CHEERS!!! 🍸

PRO TIP: The riper the pear, the better! You want one that’s soft, fragrant, and juicy enough to practically melt when muddled. Bartlett pears are especially good here.

And go VERY light on the cinnamon and ginger. We want a whisper of fall spice, not a cocktail that tastes like potpourri. 🤣
JOIN ME ON INSTAGRAM @cheesegal

An Open Invitation

Subscribe

From My Kitchen to Your Inbox

Seasonal recipes, relaxed hosting inspiration, and the little
details that make everyday moments feel special. Meant to
be read slowly, saved often, and shared generously.

Please enable JavaScript in your browser to complete this form.
Loading

Cheese Gal shares unfussy recipes, hosting inspiration, and everyday food rituals designed to be enjoyed and shared.

Recipes

  • Apps
  • Desserts
  • Dinner
  • Cocktails
  • Snacks

Cheese Gal

  • Lifestyle + Travel
  • Cookbook
  • Book Tour
  • About
  • Shop
  • Subscribe

Info

  • Contact Cortney
© 2026 cheesegal.com.

All Rights Reserved.

Website By Saevil Row & Made to Thrive

Cookbook Popup

Available now

Oversharing

From My Kitchen to Yours

THE SECRET’S OUT!!! I wrote a cookbook—and naturally, I’m Oversharing. 100+ recipes for anytime snacking, everyday dinners, and seriously WOW-worthy hosting. Order yours now!

I WANT A COPY!