A collection of recipes that celebrate the season
Daniel Costa
Make this summery dish when the fava beans and fresh peas are at their absolute best. Drink with a glass of Marotti Campi Verdicchio.
Wine pairing: Terre Bianche Riviera Ligure di Ponente Pigato, Liguria
This risotto is inspired by the classic Siclian pasta dish alla Norma
The smell of a tomato just plucked from its vine is at its best in the peak of summer, which is precisely when this dish should be eaten.
Chef Daniel Costa of Corso 32 Group brings the regional flavours of Italy to your summer get-together
This fresh and light salad, rich in nutrients, textures and flavours is at its peak in the middle of our market season –Daniel Costa, Corso 32
This recipe is inspired by Sicily and is a classic combination of high spice and fresh, cooling mint. A long noodle such as spaghetti also works beautifully with this sauce
A classic Neapolitan sauce and cut of pasta that is rich and full of deep flavours. I love the texture of paccheri and find that is works so well for a sauce like this. Avoid over salting the water or sauce as the majority of ingredients in this recipe are preserved in salt and bring a powerful punch!
This recipe is one of my favourites from Micah Joffe (chef of Bar Bricco). I love the rich and creamy ricotta combined with the pop of the lemon and basil. This dish is also very adaptable to other combinations such as chili and parsley instead of basil and pine nuts
Salty pancetta and sweet peas are such a delicious combination! Try substituting smoky speck for the pancetta or remove the sage and parsley and stir in fresh mint for a variation on this classic recipe
Olive oil preserved tuna is something I always have in my pantry. There are so many quick and delicious recipes that we make with it and this is one of our favourites. I also like to substitute dill for the parsley as a great alternative
I thought these pastas—simple, with easy-to-find ingredients and minimal clean-up—make for an easier night of cooking during this overwhelming time –chef Daniel Costa
“What makes this ragu particularly Roman and delicious is the addition of anchovies adding a subtle umami that works perfectly with lamb. I find that the absence of tomato in this recipe allows the flavours of the lamb to truly shine.” –Daniel Costa, Corso 32.
This quintessential Sicilian dish is found throughout the island. Like so many other recipes in Italy there are countless versions and variations which vary from town to town and family to family.
“This classic Tuscan soup is best served warm as it allows you to fully taste all of the ingredients.” –Daniel Costa, Corso 32