The Italian Holiday: How Italians Eat When They Head to the Coast

Bring the food of Italian Holidays Into Your Home

In Italy, the concept of a "holiday" is inextricably linked to the geography of the table. When August arrives and the cities quieten, Italians don't just travel to the seaside or the mountains; they travel toward specific seasonal food and flavours.

An Italian holiday is a ritual of returning to the source. It is less about "fine dining" and more about la cucina povera—simple, honest cooking that celebrates the local landscape. Whether it’s a sun-drenched terrace in Puglia or a rocky cove in Liguria, here is how Italians truly eat when they are "on vacation."

Join Carluccio's on a day in the life of an Italian holiday maker's meals...

1. The Long, Late Pranzo (Lunch)

In the heat of a Mediterranean summer, lunch is a slow, strategic affair designed to avoid the midday sun. It rarely starts before 1:30 PM and never finishes quickly.

• The Coastal Classic: Insalata di Mare. A chilled medley of octopus, squid, and prawns, dressed simply with Extra Virgin Olive Oil, lemon, and parsley. It is light, fresh, and tastes of the sea.

• The "Beach Food": You won’t find heavy sandwiches here. Instead, it’s Friselle—hard, twice-baked bread rings soaked briefly in water and topped with rubbed tomatoes, oregano, and a generous glug of oil. It’s the ultimate "no-cook" summer meal.

2. The Ritual of the Aperitivo

As the sun begins to dip, the piazza becomes the heart of the holiday. The Aperitivo is the bridge between the beach and dinner.

Italians rarely drink without eating. A Spritz or a chilled Vermentino is always accompanied by small bowls of Olives, salty focaccia, or Ciappe Liguri (crisp flatbreads). It isn’t about filling up; it’s about "opening the stomach" for the meal to come.

3. Regional Pasta: The Soul of the Summer

Even in 30°C heat, pasta remains a staple, but the heavy ragùs of winter are replaced by "express" sauces that cook in the time it takes to boil the water.

• In the South: It’s all about Spaghetti alle Vongole (clams) or a simple Pasta alla Norma with fried aubergine and salted ricotta.

• In the North: Ligurian holidays mean Trofie with Pesto. Real pesto in Italy is never heated; it is stirred through the hot pasta at the last second to preserve the electric green of the basil.

4. The Importance of "Sotto l’Ombra" (Under the Shade)

Where you eat is as important as what you eat. An Italian holiday meal is almost always enjoyed al fresco, but strictly sotto l’ombra—under the shade of a pergola, a pine tree, or a linen canopy. The breeze is considered a vital ingredient, helping to cool the palate between courses of grilled fish or sliced Prosciutto e Melone.

5. The "Caffè Freddo" Finish

To end a summer meal, the steaming espresso is often swapped for a Caffè Shakerato—espresso shaken with ice and a touch of sugar until it forms a frothy, elegant foam. It provides the necessary caffeine kick to survive the afternoon biocco (the post-lunch slump) before heading back to the water.

Bring the Italian Holiday Home

You don't need a plane ticket to eat like an Italian on holiday. The secret is starting with the right pantry staples—the oils, the olives, and the authentic pasta shapes that define the regions.

Explore the Carluccio’s Deli and recreate your own Italian summer, wherever you are.