I have twenty days to plan something truly special: a Tuscan Thanksgiving dinner. The idea came from my friend Olivia, who’s visiting from New York for a month. When I told her I was planning a “Tuscan Thanksgiving,” she laughed and said,
“You really do celebrate everything, don’t you?”
Why not?
Here in Europe, we celebrate Beaujolais Nouveau on November 20 – a toast to the new wine. So why not raise another glass, just a week later, for Thanksgiving… only this time with a Chianti in hand? It’s hard to believe it’s already Thanksgiving — the official start of the American holiday season.
Wasn’t it just yesterday that I was complaining about the Italian summer heat and humidity?
🦃 The Turkey Project
This morning at the San Ambrogio Market, my butcher, Luca Menoni, and I discussed sourcing a proper American-sized turkey. Fresh cranberries and canned pumpkin, however, are a different story — nearly impossible to find here. But this is Tuscany. We always find a way.
The celebration will start with Italian-style appetizers and local wines, since our guest list is delightfully international: Louise from France, nine of us from Italy, and of course, Olivia and Steve from the U.S. It’s practically a mini United Nations dinner table!
🍠 Classic Dishes with an Italian Twist
The main course, of course, will be roast turkey with sweet potatoes, mashed potatoes, and cranberry sauce. I have a confession: I buy the cranberry sauce at Ikea (yes, I know – blasphemy!) but I fix it up with sugar, water, salt, and a splash of fresh orange juice. It turns out surprisingly good!
Olivia swears that Thanksgiving is all about the stuffing — soft, fragrant with sage, and full of juicy sausage pieces. Mine will be lightly garlicky, with bits of celery and onion, and yes, an entire stick of butter (because what’s Thanksgiving without butter?).
As a side, I’ll make a green bean casserole, though I’m still hunting for the perfect recipe.
If you have a foolproof one, send it to me at victoria@victoria.cruises And for the sweet potatoes, just olive oil, honey, salt, pepper, and fresh parsley — simple, rustic, and delicious.
🥧 The Pumpkin Pie Challenge
And then… there’s the pumpkin pie. According to Olivia, the real thing is made from canned pumpkin. Canned pumpkin?! I’ve never even seen that here! So, after some research, I discovered that most Americans actually use butternut squash — and that’s something I can find in Florence.
At Mercato Le Cure, my vegetable guy Roberto just looked at me and said, “But why do you need butternut squash, Victoria?” My answer was simple: Thanksgiving!
I’ll roast it, purée it, and spice it up — and hopefully, the result will be smooth, fragrant perfection.
My secret ingredient? Homemade sweetened condensed milk, creamy and caramel-scented, softer and more natural than anything from a can.
I’ll mix the purée with brown sugar, melted butter, eggs, and my spice blend — ginger, cinnamon, nutmeg, and a touch of clove. No fuss, no drama. Just a silky filling and a crisp, buttery crust — my favorite kind.
🎃 Thanksgiving, Tuscan Style
The menu is set. The only thing left is the decoration — though instead of making my usual Advent wreaths, my apartment is now covered in turkey-themed ornaments.
And you know what? I love it. Because this evening isn’t just about Thanksgiving — it’s about friendship, food, and blending cultures. It’s about gathering around a table, sharing stories, and realizing that no matter where we come from, we can always find reasons to be grateful.
This, to me, is the true spirit of Thanksgiving — Tuscan style.