Dear Guests,

Summer naturally lends itself to lighter food and dining al fresco. For me it’s a joy to walk through the greenmarket and experience the colors and smells of the fruits and vegetables in their peak ripeness. At Fiamma I have been using an abundance of squash blossoms, local heirloom tomatoes, eggplants, peppers and summer lettuces on the daily tasting menu in dishes like Spicy Maryland Jumbo Lump Crab & Eggplant Cannelloni, Squash Blossom Fritters, Peppermint as well as fragrant stone fruits and bright berries featured in the Seared Hudson Valley Foie Gras, Frog Hollow Farms Plums, and Opal Basil.

On July 26th, I participated in the James Beard Foundation’s Chefs & Champagne event at the Wölffer Estate Vineyard in the Hamptons, which was a great way to enjoy the summer season with food and friends. It was a pleasure seeing all of you who attended!

Each summer I celebrate the yearly Italian tradition of Ferragosto, which is the summer vacation we take centered around a feast on August 15th. Almost the entire month of August is taken as a holiday and leisure time in Italy in honor of this feast. I look forward to joining my family in Spain on the Island of Mallorca, where I can cook outdoors in our summer home looking out at the Mediterranean Sea. There I’m surrounded by the vegetables we grow in our farm, the freshest fish straight from the boat grilled for lunch, and the joy of playing and cooking with my kids. I would like to share with you my recipe for Watermelon Granita which reminds me of summer in its refreshing taste and simple preparation.

Ciao,
Fabio