The holidays are typically full of family gatherings, with kitchens and dining rooms packed with loved ones and plates piled high with food. Functional, sturdy dinnerware is a must, especially for the fall and winter ahead and for those hearty dishes essential to the season.
Fortunata Fine Italian Ceramics makes an incredible line of dinnerware that’s nothing short of perfect for the end-of-year holidays and celebratory occasions.
Fortunata’s striking, well-made dinnerware makes your surroundings effortlessly beautiful. It’s in those little details– like natural textures and earth toned glazes in the Casa Mia series pictured above.
Fortunata creates versatile, modern designs that move seamlessly from everyday into festive tablescape. Make moments more memorable, more enjoyable.
Artisan made Italian ceramics are absolutely complimentary to delicious home cooked food. Fortunata’s design inspirations come from time-honored Tuscan techniques of firing and glazing. Serving comfort food cooked with soul on these ceramics continues that same proud tradition of passing on knowledge from one generation to the next.
What’s more, Fortunata’s breathtaking ceramic designs, like the Buon Appetito series above, make a great gift.
Dinnerware as a gift says that you want to spend time with a person. It’s a gift that allows your loved one to fully participate in the family affair of eating together. Fortunata ceramics make an instant family heirloom that will be treasured for years to come.
From our homes to yours, here’s a recipe that goes great in the Casa Mia Covered Casserole Dish, pictured below.
Baked Penne with Roasted Vegetables
- 2 red peppers, cut into 1-inch wide strips
- 2 zucchini, cut into 1-inch cubes
- 2 summer squash, cut into 1-inch cubes
- 4 cremini mushrooms, halved
- 1 yellow onion, peeled and sliced into 1-inch strips
- 1/4 cup extra-virgin olive oil
- 1 teaspoon salt, divided
- 1 teaspoon freshly ground black pepper, divided
- 1 tablespoon dried Italian herb mix or herbs de Provence
- 1 pound penne pasta
- 3 cups marinara sauce (store bought or homemade)
- 1 cup grated fontina cheese
- 1/2 cup grated smoked mozzarella
- 1 1/2 cups frozen peas, thawed
- 1/4 cup grated Parmesan, plus 1/3 cup for topping
- 2 tablespoons butter, cut into small pieces
Preheat the oven to 450 degrees F.
On a baking sheet, toss the peppers, zucchini, squash, mushrooms, and onions with olive oil, 1/2 teaspoon salt, 1/2 teaspoon pepper, and dried herbs. Roast until tender, about 15 minutes.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook for about 6 minutes. Since you will be cooking the pasta a second time in the oven, you want to make sure the inside is still hard. Drain in a colander.
In a large bowl, toss the drained pasta with the roasted vegetables, marinara sauce, cheeses, peas, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Using a wooden spoon, gently mix, until all the pasta is coated with the sauce and the ingredients are combined.
Pour the pasta into the greased Casa Mia Covered Casserole Dish. Top with the remaining 1/3 cup Parmesan and butter pieces. Bake, uncovered, until top is golden and cheese melts, about 25 minutes.
Recipe courtesy of Giada De Laurentiis
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