TOMMASI PRESENTS "THE FAMILY RECIPE BOOK"

Not just a recipe book, but a cultural and emotional project that tells the story of a family, a region, and a gastronomic tradition that has endured for over 120 years. Tommasi presents the "Family Recipe Book," a volume created to celebrate the women who, with love and dedication, have preserved authentic flavors over time: Milena, Dora, Luciana, and Diomira , the mothers of Casa Tommasi.

The book is a journey through domestic memory, a poetic tribute to the soul of the home and the table as a meeting place, recalling the intimacy, values, and connection with Verona and Valpolicella, territories that Tommasi has protected and represented for generations.

The historic recipes collected in the Cookbook are reinterpretations created by the chefs who collaborate with Tommasi: Marco Dandrea (Trattoria Al Pompiere), Stefano Pace (Villa Quaranta Wine Resort & Thermal SPA), Luca Dalla Via, and Luca Nicolis (Antica Bottega del Vino) . The chefs create dishes that lead the reader toward more contemporary cuisine, from potato gnocchi embellished with truffles to Amarone risotto, a tribute to Valpolicella Classica, to more modern and gourmet dishes.

These recipes not only enrich the book with a contemporary gastronomic dimension, but also illustrate the future of hospitality according to Tommasi: a constant dialogue between experience and innovation, cuisine and wine, family and hospitality professionals. Wine is the protagonist and narrative thread of the Cookbook : each dish is paired with a Tommasi wine, transforming the volume into a food and wine guide that unites everyday cooking with the family's productive identity.

"The presentation of the Recipe Book comes at a strategic moment for food and wine, when the market and consumer behavior are undergoing significant evolution. 2025 has confirmed the return of home conviviality: people are increasingly seeking moments of informal hospitality, even in the cellar, favoring authentic experiences, " says Pierangelo Tommasi, CEO of Tommasi Family Estates . " At the same time, a conscious "premiumization" is growing: despite a greater general focus on consumption, iconic wines like Amarone and Valpolicella Ripasso continue to be chosen not only for special occasions, but for their ability to offer identity, value, and perceived quality. The premium segment thus confirms itself as one of the strongest drivers, even on international markets. In this scenario, restaurants assume a central role as wine storytellers. Chefs and restaurant managers become ambassadors of the region, interpreting wines through dishes, experiences, and new creative influences."

2025, despite a challenging economic climate, was a year of great success for Tommasi. The numerous awards and recognitions our labels have received from the most authoritative national and international guides confirm the quality of the work of the family and their collaborators. The 2013 De Buris Amarone della Valpolicella Riserva achieved a veritable slew of awards: 3 Gambero Rosso Glasses , 4 AIS Vines, Vinibuoni Crown, 3 Veronelli Stars , as well as excellent scores from international critics, including 97/100 from Vinous . Casisano , the Montalcino estate, also achieved excellent results, with two Brunellos awarded 4 AIS Vines . Paternoster is also very proud: the Barone Rotondo Aglianico del Vulture amazed critics by winning the Espresso mention for Best Red Wine from Native Grapes . Finally, Ammura's new project, Etna , launched in spring 2025, debuted with excellent ratings: 90/100 from Wine Spectator, Forbes and James Suckling .

The Tommasi Cookbook is a cultural manifesto. A bridge between memory and the future, between cuisine and wine, between family and business.