Rome Cooking Classes: Italian Summer recipe

Saturday, 20 June 2026

Italian Summer Salad - Insalata Caprese

Summer in Italy

Farm Garden to Table - Caprese Salad

Summer in Italy has arrived and Italians tend make meals that do not include turning on the oven...unless we have to. It's also a great time to enjoy what we've grown, bought locally in season, and what we can source directly from the farmers. We currently have an abundance of the mediterranean herb, basil. Basil is not only used in to make pesto, it's also used fresh in cold drinks, salads and added to the top of pizzas (just out of the oven). It has a very fresh smell that reminds me of my childhood.

This month I want to share with you a very special Italian dish that has the colours of the Italian flag, and found in different variations in each region. I am sharing my simple and delicious recipe for Caprese Salad. I usually use Buffalo mozzarella and make this version for my family. Enjoy!

Insalata Caprese - Caprese Salad Recipe

Ingredients (serves 6); 500g (17.6 oz) fresh mozzarella (from buffalo or cow’s milk), two ripe large tomatoes, extra virgin olive oil, fine sea salt and fresh basil leaves to your taste.

Method: Cut mozzarella and tomatoes into thin slices. In a plate, compose the Caprese salad by aligning and alternating tomato and mozzarella slices, beginning and finishing with tomato. Add salt and lots of organic extra virgin olive oil, to your taste. Garnish with basil leaves and serve.

Caprese Salad and the Sabine Hills view

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Wednesday, 6 August 2025

Panzanella - straight from Guido's garden

This dish is quick to prepare, refreshing, and perfect for summer, when the vegetables used are in season; it is even advisable to let it rest for a few hours in the refrigerator before serving.

Ingredients (serves 6): 300g (10.5 oz) of Italian-style, stale bread, 2 medium-size ripe tomatoes, 1 cucumber, 1 small onion, 3 tbsp of apple or wine vinegar, fresh basil to taste, salt to taste, 3 tbsp of extra virgin olive oil.

Method: Cut the stale bread(usually 2 or 3 days old and hard) into cubes and soak with vinegar and cold water (to cover) in a large bowl. Leave for 5 minutes. Squeeze and drain the bread, then put it into another bowl. Dice cucumbers and tomatoes (half an inch dices). Thinly slice onion. Put vegetables in the bowl where you’ve previously put bread. Add extra virgin olive oil, salt and fresh basil to taste. Enjoy cold.

Guido's Tips:

Try using red onions: they will add a little sweetness to this traditional tuscan summer dish.
Panzanella makes for a good ‘piatto unico,’ as you may also add some protein to this dish, like tuna or cheese or borlotti beans.