Summer at the Table: 5 Fresh Recipes, One for Each Region

Summer at the Table: 5 Fresh Recipes, One for Each Region
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Traveling Italy through the flavors of summer : a tasty journey through sunny coasts, hilltop villages, and the scents of the vegetable garden.
We have chosen 5 regions and selected an authentic, simple summer recipe that represents the local tradition.
Perfect for sharing, these recipes are an invitation to rediscover local cuisine in a fresh, uncomplicated way.
Campania – Neapolitan Caponata (bread, tomato, and seafood)
A humble and ingenious preparation, created by fishermen.
Dont confuse it with Sicilian caponata! Here, the toasted bread is softened with water and then topped with:
1. Salad tomatoes cut into wedges
2. Cucumbers, black olives and fresh basil
3. Tuna in oil, anchovies, and oregano from Vesuvius
4. A drizzle of extra virgin olive oil is essential
📍 Rusk bread: the real thing can still be found in the bakeries of Cilento.
Liguria – Octopus and Potato Salad with Lemon
A dish that smells of the sea and terraces overlooking the cliffs.
Cook the octopus and potatoes in advance (or buy them ready-made), then let the seasoning do the rest:
1. Monterosso Lemon
2. Very finely chopped parsley
3. Light Ligurian oil, salt and pepper
4. Crushed garlic for those who dare
🌿 Gourmet variant: add Taggiasca olives and sliced celery.
Piedmont – Toma, Peach, and Hazelnut Salad
From hill to table in 10 minutes.
A combination that surprises with its simplicity and elegance:
1. Diced Piedmontese Toma
2. Sliced ripe yellow peaches
3. Chopped toasted PGI hazelnuts
4. Fresh mint and a touch of apple cider vinegar
📌 Ideal as an appetizer or side dish for a barbecue.
Puglia – Cold Cialledda from Bari
A peasant dish to be rediscovered, today true beach street food.
It is prepared with stale bread (crumbled frisella or 1-2 day old Altamura bread) and sprinkled with:
1. Water, extra virgin olive oil and salt
2. Cherry tomatoes crushed by hand
3. Cucumbers, Acquaviva red onion, and wild oregano
4. Basil at will
☀️ Few ingredients, maximum flavor.
Sicily – Melon Jelly (gelo di mellone)
A refrigerator dessert, typical of the Palermo tradition.
It is prepared with:
1. Fresh filtered watermelon juice
2. Cornstarch, sugar and a pinch of cinnamon
3. Decorated with chocolate chips and Bronte pistachios
❄️ Fresh, sweet, aromatic: the essence of the Sicilian summer.
🧭 The taste of the territory is our first ingredient
Every region of Italy has its own simple and ingenious summer traditions .
Simple, quick, creative dishes, perfect for summer, both yesterday and today. And often without even turning on the stove.