s is tradition in Italy, one never drinks without eating something. Casa del Vino is my favorite stop near my house for a glass of wine and a nibble. Not only my favorite place as you'll see if you come around lunch time when it is packed with locals. As you enter, you will see plates of small crostini with various toppings, from the classic chicken liver pate to Tuscan olive tapenade, artichoke pesto, and whatever else Gianni has created that day. Also on display are tiny sandwiches. There is always something with prosciutto. My favorite is a simple sandwich of butter and anchovy. The reason there is such a line is the demand for the custom sandwiches made by Graziella in the back! Grilled vegetables, marinated cheese, and the house specialty, stuffed cherry tomatoes with anchovy or tuna and capers marinated in balsamic vinegar and chili pepper. You will always find a basket of hardboiled eggs on the counter. When he has time, Gianni will fix his deviled eggs. Uove al Diavolo di Gianni Migliorini Cut one hardboiled eggs into quarters. Drizzle with Salsa Verde. Season with salt and pepper. Drizzle with traditional balsamic vinegar for a special treat. Alongside Gianni's eggs, I like to serve eggs with the Salsa Verde mixed into the yolk. My husband Andrea prefers them with chopped capers and anchovies with olive oil or mayonaisse to bind together. And, of course, whole eggs are often just eaten dipped into sea salt. When you visit Casa del Vino, look behind Gianni and you will see the great bottles he has opened for wine by the glass, including the family-produced Poggio Romito, Chianti Classico, and table wine. He also sells the family-label olive oil. This year's oil has a real kick! Click here to send this recipe to a friend! READ ABOUT David Lebovitz Kate Hill Paulette Mitchell Benita Leo Piazzesi Gianni Migliorini Germana Conti Gabriele Ferron Osteria Luchin Federico Bacci Gastronomia Perini Romeo Colzi Dario Cecchini Mimmo Baldi Donatella Lauteri Giovanni Cappelli Fabio Picchi Andrea Francini