Italian Spring/Summer: Bright Recipes for Brighter Days

Spring/Summer Meals Made The Italian Way

As the days stretch out and the British sun begins to show its face, our kitchens naturally shift toward the vibrant, effortless style of the Italian coast. In Italy, spring and summer dining isn't about complex techniques; it’s about "mof-mof"—Antonio Carluccio’s famous mantra of minimum of fuss, maximum of flavour.

When the weather warms, we swap heavy ragùs for zesty citrus, cold-pressed oils, and preserved gems from the pantry. Here is how to bring a taste of the Italian summer to your garden table using authentic staples from our online deli.

1. The Ultimate Puglia Antipasti Platter

The best summer meals often require no cooking at all. This platter is a celebration of Southern Italian textures and bold, preserved flavours.

The Crunch: Arrange a generous handful of Classic Grissini on a wooden board.
The Gems: Add a bowl of Peranzana Olives and several Bio Orto Organic Sundried Tomatoes. Their intense, concentrated sweetness is the soul of the Mediterranean summer.
The Heat: Place a small ramekin of 'Nduja Spicy Salami Spread in the centre. Its fiery, melting texture is designed to be spread onto crusty bread or used as a dip for your Grissini.
The Finish: Drizzle the olives and tomatoes with a light stream of Carluccio’s Extra Virgin Olive Oil.

2. Spaghetti with 'Nduja, Lemon, and Crispy Crumbs

A bright, spicy pasta dish that takes less than 15 minutes. The 'Nduja melts into the oil to create a vibrant, silk-smooth sauce that coats every strand.

Step 1: While your spaghetti boils, gently warm three tablespoons of Extra Virgin Olive Oil in a pan.
Step 2: Add two teaspoons of 'Nduja Spicy Salami Spread, stirring until it dissolves into a glowing red oil.
Step 3: Toss in the cooked pasta with a splash of starchy pasta water and the zest of one lemon - or a good drizzle of our Lemon Oil. Serve Immediately.

3. Garden Pea and Mint Risotto

A risotto should be all'onda—wavy and light, rather than heavy and thick. This version uses the brightness of mint to cut through the creamy rice.

Step 1: Sauté finely chopped shallots in Extra Virgin Olive Oil until translucent. Add your arborio rice and toast until the edges are see-through.
Step 2: Gradually add warm vegetable stock, stirring patiently.
Step 3: Fold in fresh garden peas and a handful of chopped mint during the final two minutes of cooking.
Step 4: Remove from the heat and stir in a knob of butter and plenty of Parmigiano Reggiano. Serve.