Italian Dishes for the Summer Season

Pomodori Ripieni
Baked Tomatoes Filled with Rice

These baked tomatoes are quick, easy and make a great accompaniment to meat and fish dishes.

Sugo di Pomodoro
Vegetable-based Tomato Sauce

This is a good alternative to a classic tomato and basil sauce. It has more texture and a more subtle, less tart flavour.

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Melanzane alla parmigiana
Cheesy baked aubergine/eggplant

This Italian restaurant classic is a little time-consuming (the grilled eggplant takes a while) but your guests will tell you that it is well worth all the effort.

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Crema di peperoni
Bell pepper soup

Manuela adapted a green pepper soup that she tasted in the famous Cibrèo in Florence, and came up with this smooth, full-flavoured delight.

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Sugo di melanzane
Eggplant, tomato and basil sauce with ricotta

This simple sauce relies on good eggplants (aubergine), tasty, ripe tomatoes, fresh basil and a good ricotta cheese.

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Pomarola
Simple fresh tomato and basil sauce

This simple sauce relies on good, tasty, ripe tomatoes, fresh basil and a good olive oil.

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Pasta con le zucchine
Simple zucchini (courgette) sauce

When the zucchini glut is upon us, we have this a couple of times a week. It’s light but fragrant and satisfying.

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Panzanella
Tuscan bread and tomato salad

This is a great dish to make a couple of hours in advance in the summer, to have ready waiting for you in the fridge when you get back home. It is light yet satisfying.

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Crostini di Melanzane
Aubergine (Eggplant) Canapés

Crostini are little appetizers that you can invent yourself depending on what’s in season and what ingredients you happen to have around. It is easy to cook eggplant in too much oil, since it is something of an oil sponge… this recipe seals the eggplant before oil is added so that you use less oil.

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