ESTATE ITALIANA. EVERY DAY.
A taste of Italy.
Five regions. Five tables. From Tuscany to Sicily. One long lunch.
Tuscany. Chianti turns landscape into ritual. Vineyards, cypress roads and olive groves set the scene, while pecorino, bistecca and Brunello define the table. Then Liguria. Pesto Genovese, focaccia and the villages of Cinque Terre give the coast its unmistakable flavour.
Emilia-Romagna. Food is a point of pride. Parma gives you Parmigiano Reggiano and prosciutto, Modena brings balsamic vinegar, and Bologna is known for ragù, tortellini and some of Italy’s richest cooking. This region feeds the country.
Campania. Heat, sea and volcanic soil shape the table. Naples gave Italy pizza, the coast gives lemons and seafood, and inland you find mozzarella di bufala, tomatoes and pasta that ask for very little else. Around here, simplicity is rarely missing anything.
Sicily. Bronte is known for pistachio, the markets for citrus, and the pastry shops for cannoli, granita and cassata. Arab, Spanish and Italian influences meet in one generous regional table. Few places taste this sunlit and bold.
IL SOLE
Mornings that feel like summer.
IL MARE
The rhythm of the sea.
L'ESTATE
Long lunches. Slow afternoons.