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.
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Summer recipes
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.
Pan bagnat, the Niçoise tuna and vegetable sandwich
Pan bagnat, the traditional sandwich from Nice: a round roll rubbed with garlic and oil, filled with tuna, anchovies, eggs, tomatoes, olives and basil. Pressed and served cold.
Tomato Tarte Fine with Puff Pastry and Mustard
Tomato tarte fine: puff pastry spread with mustard, covered with sliced tomatoes and scented with herbs of Provence. A thin, crisp savory tart, perfect in summer.
Soupe au Pistou, the Provençal Vegetable Soup with Pesto
Provençal soupe au pistou: a summer soup of vegetables, beans and pasta, finished at the last minute with pistou made of basil, garlic and oil. The great summer dish of the South of France.
Niçoise salad, the real salade niçoise
The real Niçoise salad (salade niçoise): tomatoes, hard-boiled eggs, tuna, anchovies and Niçoise olives with raw vegetables and basil. No potatoes, no green beans, as tradition demands.
Provencal ratatouille, summer vegetables stewed slowly
Provencal ratatouille with eggplant, zucchini, bell peppers and tomatoes cooked separately and then combined, scented with garlic and thyme. The summer vegetable dish of the South of France.
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.
Chicken souvlaki, the Greek yogurt-marinated skewers
Chicken souvlaki: bite-sized pieces marinated in yogurt, lemon, garlic and oregano, then skewered and grilled. Tender, fragrant Greek skewers, perfect in summer with tzatziki.
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.