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Aperture on Court

Aperture On Court

Bringing the Heart of Italy to Your Kitchen

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    • First Courses
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Category: Tuscan

Braised Triglie alla Livornese in Tuscan Tomato Sauce

  • Fish Recipe
  • August 17, 2026

Garmugia Lucchese: Tuscan Spring Vegetable Soup

  • Soup
  • August 15, 2026

Silky Ricotta Spinach Gnudi with Brown Butter Sage

  • First Courses
  • August 13, 2026

Tortelli di Patate Mugellani with Tuscan Meat Ragù

  • First Courses
  • August 8, 2026

Crispy Galletto al Mattone, Chicken Under a Brick

  • Italian Meat
  • August 5, 2026

Zuccotto Fiorentino: Florence’s Chilled Dome Cake

  • Cake Recipe
  • August 4, 2026

Soft Fried Bomboloni alla Crema with Vanilla Cream

  • Dessert
  • August 3, 2026

Twice-Baked Tuscan Cantucci with Vin Santo

  • Cookies Recipe
  • August 1, 2026

Coniglio in Porchetta: Rabbit Rolled with Fennel and Pancetta

  • Italian Meat
  • July 27, 2026

Griddle-Cooked Testaroli al Pesto, Lunigiana Style

  • First Courses
  • July 22, 2026

Crespelle alla Fiorentina with Spinach and Ricotta

  • First Courses
  • July 19, 2026

Salsiccia e Fagioli: Rustic Tuscan Sausage and Beans

  • Italian Meat
  • July 18, 2026

Ricciarelli di Siena: Chewy Italian Almond Cookies

  • Cookies Recipe
  • July 13, 2026

Panzanella Toscana: Classic Tuscan Bread Salad

  • Salads
  • July 13, 2026

Pillowy Ricotta Spinach Malfatti with Sage Butter

  • First Courses
  • July 10, 2026

Crispy Tuscan Scarpaccia di Zucchine (Zucchini Cake)

  • Side Dishes
  • July 9, 2026

Zuppa Frantoiana Toscana: Tuscan Olive Harvest Soup

  • Soup
  • July 8, 2026

Torta della Nonna with Pine Nuts and Lemon Custard

  • Dessert
  • July 8, 2026

Trippa alla Fiorentina (Florentine Tripe in Tomato Sauce)

  • Italian Meat
  • July 7, 2026

Arista di Maiale al Forno (Tuscan Roast Pork Loin)

  • Italian Meat
  • July 5, 2026

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About Me

Ciao! I’m Frank Andolini, a passionate American-Italian chef with a lifelong love for authentic Italian cuisine. Growing up in an Italian family, food was always the center of our lives. My mission is to share the rich flavors and traditions of Italy with you, one recipe at a time. Join me on Aperture on Court for a delicious journey through Italy’s culinary landscape.

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Recent recipes

  • Oven-Baked Apfelstrudel Altoatesino from South Tyrol
  • Crispy Fried Strauben Tirolesi with Lingonberry Jam
  • Pusterer Breatl: Baked South Tyrolean Rye Flatbread

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