Brussels sprouts are a versatile cool-season staple, offering earthy sweetness and crisp texture. Learn how to select, store, and prepare them — whether shaved raw, roasted until caramelized, or braised for a tender bite. Discover why this once-overlooked vegetable deserves a place at your table with Casa De Orio’s seasonal guide.

Chioggia beets, with their stunning candy-striped interior and delicate sweetness, are as delicious as they are beautiful. Learn how to select, store, and prepare this Italian heirloom variety — whether raw, roasted, or steamed — to highlight its unique flavor and visual appeal. Explore Casa De Orio’s guide to this striking seasonal gem.

This herbed goat cheese and Chioggia beet crostini is a perfect balance of earthy, creamy, and citrusy flavors. Delicate mandoline sliced beets pair beautifully with lush, herb-infused goat cheese atop crisp, golden crostini. An effortlessly elegant appetizer for any gathering — get the full recipe at Casa De Orio.

Discover the Paper Plane cocktail, a modern classic with bourbon, Amaro Nonino, Aperol, and lemon juice. This vibrant, bittersweet drink is perfectly balanced — bold yet refreshing. Learn how to craft this sophisticated cocktail at home with Casa De Orio’s expert recipe and tips.

Casa De Orio Breakfast radishes with lemon and nori butter and crispy crostini

Hearty Tuscan, lacinato kale and persimmon salad with chèvre cheese, spicy, smoky pepitas and crispy prosciutto with lemon shallot vinaigrette. Fall and winter seasonal salad.

What is a persimmon, different types of persimmon. How to choose and store persimmons. Fresh persimmons, fufu and hachiya, perfect for seasonal cooking. Persimmon on wooden cutting board.

What is kale, different names for kale. How to choose and store kale. Fresh lacinato kale leaves with deep bluish-green color and textured surface, perfect for seasonal cooking. Cavolo nero, also known as Tuscan kale, featuring dark leafy greens ideal for winter recipes. Close-up of lacinato kale, showcasing its pebbled texture and elongated leaves, a staple in Tuscan cuisine.

Serves: 1