Do as the Italians do and eat with the seasons! Embrace locally sourced seasonal produce, from vibrant tomatoes to ripe stone fruits, summer squash, and more.
With the return of summer, Eataly Magazine roamed the marketplace, surveyed the locally-grown fruits and vegetables, and asked our chefs how to incorporate our favorite ingredients simple dishes and fresh ways. Enjoy a taste of summer — the Italian way!
LA PESCA
In Italy, fruit is often served for dessert, though it occasionally guest stars in antipasti and primi piatti. Dripping with flavor, peaches should be paired with simple ingredients to highlight the juicy goodness.
In the market – Look for peaches without soft spots or excessive blemishes.
In the kitchen – We love grilled peaches for dessert served with lemon sorbetto or drizzled in lemon juice.
GLI ASPARAGI
Asparagus’s strong texture but delicate taste makes it a perfect grilled side for your meal. To prepare, just trim the pale ends.
In the market – Look for asparagus that are rich green in color, firm, and can stand on their own.
In the kitchen – Drizzle the asparagus with extra virgin olive oil, then sprinkle the spears with sea salt, tossing to coat all sides. Heat your grill as hot as possible, and cook until lightly charred. Place on a platter, and brighten with a fresh squeeze of lemon juice!
IL POMODORO
O’ glorious fruit — we could write sonnets about il pomodoro (we kind of already have). Balancing acidity and sweetness, there is nothing better than a sun-warmed, juicy, freshly-picked tomato.
In the market – Avoid the perfectly smooth and shiny skin here, as it may have been treated; instead, move toward the heirloom variety. Nota bene: Do not refrigerate your tomatoes; store at room temperature.
In the kitchen – Pasta al pomodoro. Always and forever. Period. (Recipe here.)
L'ANGURIA
Sweet, red-fleshed, crisp, and juicy, watermelons are one of the most anticipated and refreshing treats of summer.
In the market – Look for a melon free of dents and bruises, then knock: a ripe watermelon will sound hollow.
In the kitchen – In the blink of an eye, our chefs assembled a watermelon salad with capers, watermelon radish, feta, fennel, fennel fronds, and a drizzle of olive oil.
IL MAIS
While we love ground cornmeal — polenta! — our chefs live for the fresh sweetness of yellow corn, which is hitting its peak in July and August.
In the market – Check for bright green husks that fit the cob closely and develop into brown, sticky silks on top.
In the kitchen – It’s hard to surpass classic corn on the cob, grilled and salted to perfection – except when the sweet kernels are paired with nutty farro and crisp scallions! Simply cook the farro until it is al dente, grill the corn, top with chopped scallions, drizzle olive oil, toss to combine, and serve.
LA LETTUGA
It is a rare lunch in Italy that does not include a salad composed of greens — served after the main course, mind you. We love to pair other in-season produce with vegetables for a refreshing summer dish.
In the market – Simply select the most beautiful, green leaves.
In the kitchen – For a classic insalata verde, or green salad, tear a variety of tender lettuces into bite-size pieces. Dress with a simple vinaigrette (half olive oil, half balsamic vinegar); top with grated carrots, chopped cucumber, and quartered tomatoes; and toss to combine.
