Caprese salad with tomato, mozzarella and basil
Caprese salad with tomato, buffalo mozzarella and basil: a fresh and simple starter, ready in minutes, with all the colors and flavors of summer.
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Italian
Sicilian eggplant caponata in sweet and sour sauce
Sicilian caponata with fried eggplants, celery, olives and capers in a sweet and sour sauce: a tasty side or starter, even better the next day.
Tuscan panzanella, bread salad with tomatoes and basil
Tuscan panzanella with soaked stale bread, ripe tomatoes, red onion and basil: a humble, refreshing salad and the best way to use up leftover bread.
Cold pasta salad with cherry tomatoes, mozzarella and olives
A summer cold pasta salad with cherry tomatoes, mozzarella, olives and basil: a light first course you can make ahead, perfect for office lunches and summer picnics.
Summer farro salad with cherry tomatoes and mozzarella
A summer farro salad with cherry tomatoes, mozzarella, olives and basil: a fresh, light one-dish meal you can make ahead, perfect for lunches, the beach and picnics.
Pasta alla checca, the Roman no-cook tomato pasta
Pasta alla checca: a no-cook sauce of cherry tomatoes, mozzarella, basil, garlic and oil that coats the pasta without any cooking. The fresh, fast Roman summer first course.
Classic peperonata, stewed peppers with tomato
Classic peperonata with bell peppers, onion and tomato slowly cooked in oil: a soft, tasty summer side, great warm or cold and even better the next day.
Italian seafood salad, the classic cold fish starter
Italian seafood salad with octopus, squid, prawns and mussels, boiled and dressed cold with celery, lemon, parsley and olive oil. A fresh summer starter to make ahead.
Spaghetti with clams in bianco, the classic recipe
Spaghetti with fresh clams in bianco: clams purged and opened with garlic, oil, white wine and parsley, then tossed with the pasta in their own liquid. A seafood classic.
Vitello tonnato, the Piedmontese veal in tuna sauce
Piedmontese vitello tonnato: thin slices of poached, chilled veal coated in a tuna sauce made with tuna, anchovies, capers and egg yolks. A summer classic to serve cold.
Marinated anchovies in lemon and vinegar
Marinated anchovies: fresh anchovy fillets cured in lemon and vinegar, dressed with garlic, parsley and olive oil. A fresh, fragrant seafood starter to make ahead.
Neapolitan peppered mussels (impepata di cozze)
The Neapolitan impepata di cozze in its original version: mussels opened in their own liquid with plenty of black pepper and parsley, with no oil and no garlic. A simple seafood main, with bread for mopping up.