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Where to eat in Italy
April 7, 2026
Cortney LaCorte
  1. Lifestyle + Travel

Where We Ate in Tuscany & Rome

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Lifestyle + Travel

Finally going on our dream trip to Italy was the best way to ring in 35! Thank you all for the birthday love! If you have Florence & Rome on your future trip list or have a trip already booked, these are some of our favorite restaurants.

Rome:

  • Ristorante Il Falchetto
  • Roscioli – OMG amazing – book your Rez asap!
  • IL FALCHETTO (Thank you for the rec @heatherkmcmahan ??)
  • Baccano -Chris’s favorite carbonara
  • Antica Pesa Rome – gorgeous terrace, awesome wine list + pasta (came highly recommended by Ali Puliti & Shaun Hoffman ??)
  • Giolitti Official – the gelato will make you cry happy tears
  • Camillo dal 1890 – great location for lunch + spritz

Tuscany:

  • Club Culinaro Tuscano 
  • Ristorante Cibreo Firenze dal 1979
  • Ristorante Buca Lapi
  • Antica Macelleria CECCHINI
  • Officina della Bistecca

This is just a short list, but all of these were incredible!

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

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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.

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  1. Renee Benzinger
    May 2, 2024
    Reply

    Italy looked amazing. And so did you. Trying to plan our trip to Italy. Can you give details on the places you stayed?? Hotels, etc.

  2. Carin Grady
    May 2, 2024
    Reply

    Thanks so much for all the information. Planning a trip August 2025. Would love to know the hotels you stayed in., cooking classes, wineries, etc.

    Thank you for your help and recommendations.

  3. Tara Summus
    May 2, 2024
    Reply

    Thank you for the information! Looked like an amazing trip. I’m planning an Italy trip for 2025 and would love to know where you stayed.

  4. Vicki Phillips
    May 15, 2024
    Reply

    I followed you and your husband during your trip and would love the names of the hotels you stayed in. We are going in August! It’s our favorite destination!

  5. Lauren Badgett
    June 19, 2024
    Reply

    You are AMAZING. Have you shared your hotel details anywhere?!?

  6. Debbie Tarulli
    August 13, 2024
    Reply

    Where did you stay? The hotel looked incredible

  7. Terri Carlton
    August 21, 2024
    Reply

    Hi. Love to follow all of your posts. They make me smile. Going to Italy for a month long trip next year. We are renting a villa in Tuscany with some friends. Could you send me a list of the hotels that you stayed in in case we decide to make a change in our accommodations? Also , all of the wonderful restaurants. Thanks so much.

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2 rounds of Garlic & Herb Boursin
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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
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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. 🤣
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