From the village of Nerano, on the  Sorrento Peninsula, comes one of Italy’s most famous pasta dish.

Zucchini, Provolone del Monaco, Parmesan, garlic, basil and olive oil come together in a creamy and flavorful sauce.

Stanley Tucci famously spoke about Spaghetti all Nerano as  “unbelievable” and “life changing”, so without going too far from original spirit, I tried something similar.

Tirokafteri is a well-known Greek spread built around feta cheese and roasted peppers.

The name is a combination of two Greek words, “tiri” meaning cheese, and “kafteri”, meaning spicy.

How much chili you add is entirely up to you, but even without much heat, the combination of feta and roasted peppers is already delicious.

Originally from Tuscany and Umbria, Panzanella is made with stale bread, ripe tomatoes, onions and olive oil. Simple ingredients transformed into something deeply satisfying.

Pesto pasta is a classic and combining it with grilled halloumi and sweet tomatoes in a summer salad is a very good idea.

A tasty, nourishing, and balanced dish, ready for any moment of the day.