Recipe(tried): Tuscany style garden picnic at sundown! Insalata Italiana Tricolore, Insalata Di Pignoli, Rugola E Parmigiano, Arista Alla Fiorentina, Fedelini with Grilled Peppers and Zucchini, Fruit Compote

TUSCANY STYLE GARDEN PICNIC AT SUNDOWN
Last Sunday, my group of friends and associates held a picnic-like dinner at sundown in my patio. Everybody was extremely happy for my improved health. The plan was to meet at sunset in my patio to begin formally the Christmas celebrations. We dressed informally because we are just "flexing our muscles" for the numerous parties that will be held during the season. The Tuscan Style picnic is easy on the cook, with several of the dishes made in advance and reheated. The wine, courtesy of the boys, was a Chianti Classico R serva together with my beloved Fransola (Savignon Blanc). The meal was carried out at sundown. It was served in two big rustic tables, covered with white tablecloths and the wine was served in my best wineglasses. Some opera music was playing in the background and the conversation was enthusiastic, discussing the characteristics of the Tuscan wine and the political developments in the nation. I hope you will soon recreate this dinner during the Christmas festivities. Buen Provecho!

INSALATA ITALIANA TRICOLORE
6 servings

4 large tomatoes
2 ounces Mozzarella cheese, thinly sliced
12 fresh basil leaves
salt and pepper
4 tbsp extra virgin olive oil
2 tbsp Balsamic Vinegar

Slice the tomatoes and arrange in a beautiful serving platter. Overlap cheese slices on tomatoes. Finely chop the basil and mix with the oil and vinegar. Drizzle the vinaigrette over the salad. Finally, grind salt and pepper over all.

INSALATA DI PIGNOLI, RUGOLA E PARMIGIANO

Wash and dry about pound of Aragula, cut away the stems, put in a bag and refrigerate. When ready to serve, cut the aragula in thin strips in a salad bowl. Add 1 ounces of slivered Parmesan and cup of pine nuts. Toss the salad with 3 tb extra virgin olive oil until each leaf is coated; add some Balsamic vinegar (1 tb) and salt and pepper to taste.

ARISTA ALLA FIORENTINA
Slowly roasted pork infused with fresh spices.

5 lb pork loin roast
2 garlic cloves, peeled and chopped
1/2 tsp fresh rosemary
4 fresh sage leaves
salt and ground pepper
olive oil

Prepare the pork roast early on the day of the dinner. It is good served hot or cold. Cut away the excess fat and clean the meat. Chop the garlic, rosemary, fresh sage, salt and ground pepper. With a sharp knife, make several incisions in the meat and stuff them with the chopped herbs and spices. Coat the outside of the roast with olive oil and sprinkle with salt and pepper and a little more of the sage and rosemary. Place the meat in a roasting pan filled with 1 inch water. Roast uncovered in a preheated 325 F for 2 or more hours, basting occasionally. When cooked and golden, remove to a plate and wrap in aluminum foil until ready to eat. Serve at room temperature.
FEDELINI WITH GRILLED PEPPERS AND ZUCCHINI
Serves 8
Fedellini is a dried string pasta narrower than spaghetti.

4 tbsp extra virgin olive oil
3 tbsp seasoned balsamic or aged sherry vinegar
4 zucchinis, rinsed, ends removed and slice once lengthwise
1 large red onion in inch slices
2 garlic cloves minced
salt and ground pepper
2 large red or yellow bell peppers, grilled, peeled and seeded and cubed
1 cup chopped tomatoes
1 cuo chicken broth
1 lb fedelini
1/4 cup each finely chopped fresh basil and cilantrillo
8 slivers of curled, sliced Parmesan cheese or cup freshly grated.

Combine oil, vinegar and salt and pepper in large bowl. Marinate the zucchini, onions, garlic and pepper for 40 minutes. Drain the vegetables reserving the marinade. Grill the vegetables 5 minutes per side. Remove from grill cool and cut the zucchini and onion in 3/4 inch pieces. Put the marinade in saucepan. Add the zucchini, onion, peppers, tomatoes and broth and bring just to the boil. Turn off the heat. Cook the pasta, drain and add to the vegetables and sauce. Toss well with the basil and parsley and heat for 3 minutes. To serve, spoon on individual plates and add the Parmesan on top. Serve along a serving platter with the pork slices.

FRUIT COMPOTE
6 servings

3 peaches
2 cups seedless grapes
2 cups watermelon bowls
2 cups honeydew melon balls
2 tbsp orange liqueur
fresh mint leaves

Peel and slice the peaches into a bowl, mix in the grapes and melon balls. Spoon liqueur over fruit and chill briefly, Spoon into large-bowled wine glasses. Garnish with mint sprigs. Serve as a light dessert. For the finishing touch expresso coffee and brandy.