Tutti a Tavolata!

This October, we hosted our first Italian lunch, Tutti a Tavolata, together with The Maptique at Podere Invidia in Tuscany. The table was set outdoors, overlooking the vineyards — bathed in soft autumn light — with a wonderful mix of guests gathered to share food, stories, and a love for Italy’s simple pleasures.

We were fortunate to have local chef Asia Chirdo (@asiachirdo) cook for us. Based in the hilltop village of Campiglia d’Orcia, Asia embodies the rhythm of her land — cooking only with seasonal, organic, and zero-kilometre ingredients. Her approach reflects not just a culinary philosophy but a way of life: foraging wild herbs, sourcing from local farmers, and collaborating with artisans who share her passion for authenticity.

The result was more than a meal; it was a moment of connection — between people, place, and the flavours of a Tuscan autumn. To bring a little of that spirit to your own table, Asia shared two of her favourite recipes from the day — simple, soulful dishes that capture the essence of the season. 

Pesto di Cavolo Nero 

Ingredients for 6 portion of pasta 

500 g Tuscan kale (black cabbage)
40 g Parmigiano Reggiano PDO
30 g Pecorino Romano
30 g walnuts
1 garlic clove
extra virgin olive oil
coarse salt

Preparation
Remove the tough stems from the kale leaves.

Bring a pot of lightly salted water to a boil. Once boiling, add the kale leaves and cook for about 5 minutes.

Drain the leaves and pat them dry thoroughly with paper towels.

Place the cooked kale leaves in a food processor. Add the peeled garlic clove, removing the central germ.

Add a pinch of coarse salt.

Then add the walnuts, extra virgin olive oil, grated Parmigiano Reggiano, and grated Pecorino Romano.

Blend until you obtain a thick, smooth pesto.

To serve

Cook your favorite pasta shape — this pesto is especially delicious with pici, a traditional Tuscan pasta.

Toss the pasta with the kale pesto, adding a little cooking water if needed to create a creamy consistency.

Finish the dish with toasted hazelnuts, crispy kale chips, and shavings of aged Pecorino cheese.

Flan di Zucca

Ingredients for 6 flans

For the flans

500 g pumpkin
110 g grated Parmigiano Reggiano
4 eggs
1 tablespoon cream
nutmeg
extra virgin olive oil
salt
pepper
rosemary

For the sauce 

Peconzola 200 g 
Whole milk 20 g
Fresh liquid cream 50 g

Flan preparation

Peel the pumpkin, removing the seeds and stringy parts. Cut it into slices — not too thick — and place them on a baking tray lined with parchment paper. Drizzle with olive oil, season with salt and pepper, and bake at 200°C (fan mode) for 15–20 minutes, or until the flesh is soft.

Transfer the slices to a bowl along with the eggs, Parmigiano, and cream. Add a grating of nutmeg and blend everything until smooth and creamy. Adjust the seasoning with more salt and pepper if needed.

Pour the mixture into 6 buttered and floured individual molds, filling them about two-thirds full. Bake in a preheated oven at 180°C for 45–50 minutes, or until set and slightly pulling away from the sides of the mold.

Invert the pumpkin flans onto serving plates and finish with a drizzle of peconzola sauce 

Peconzola sauce preparation

Heat the milk and cream until just below boiling.

Add the peconzola cheese, cut into pieces, and let it melt while whisking continuously. For a smoother texture, blend the sauce with an immersion blender off the heat.

Peconzola is a blue-veined sheep’s milk cheese produced mainly in the Pienza area in Tuscany. It stands out for its soft, creamy texture with blue veins that develop during aging. Its flavor is delicate and aromatic, with herbal notes and a slight spiciness. 

Contact details

Asia Chirdo (@asiachirdo) 

Personal Chef | Cooking class
Book your experience in DM on instagram 
Her personal wine label 🍷 @tuttomio_vino 

A wine and friendship project between @asiachirdo and @lebertille

Tableware by Ivo Angel

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Photo credits: Victoria Huisman