The long summer days of August bring picnics in the vineyards and by the sea filled with Italian summer salads of caponata in Campania and panzanella in Tuscany. This traditional farmer's recipe is a tomato and bread salad tossed with olives, capers, extra virgin olive oil, sea salt, torn basil, and even tuna if you like. It's the perfect recipe for hot summer days in sunny Italy.

Italians have already packed their bags for the month-long break as we head into August and especially August 15, called Ferragosto. This holiday dates back to the Roman Empire and the pagan calendar and its name derives from the Latin feriae Augusti, meaning rest of Augustus. The feast day honors Octavian Augustus, the first Roman Emperor, from whom the month of August takes its name.

During the ancient Roman period in August, Romans abstained from harvesting and rested. During their time off, there were many events celebrated by the Emperor in 18 BC, originating from the tradition of the Consualia - two ancient Roman festivals in honor of Consus, a tutelary deity of the harvest. The festivals celebrated the end of the agricultural work period, dedicated to Conso, the god of the earth, grain, and fertility.

Although Tuscans call this recipe panzanella, while Neapolitans call it caponata, this traditional farmers' salad is delicious and refreshing during the hot days of August. Simple to make and easy to serve, tomato salad is a tradition on every Mammas' summer table.

Serves 4

4 to 5 freselle integrali, you can find this twice-baked bread in any Italian market. You can also use 4 to 5 thick slices of day old Italian bread grilled on an open fire or toasted, then broken into bite-size pieces. Use as much or little bread as you like, depending on your taste.

4 to 5 heaping handfuls of ripe cherry tomatoes, sliced in half, keeping the juice.

1 tablespoon of small capers, salted. Let them soak in a cup of water for 20 minutes prior to using, rinse well and pat dry. You can opt to add more capers, to taste.

4 tablespoons of small black olives, under oil and without the pits.

Basil, a heaping handful of torn basil.

Extra virgin olive oil, several generous swirls, to taste.

White wine vinegar, a few drizzles, to taste.

Sea salt, to taste.

Black pepper, to taste.

Italian tuna, under olive oil, drained well.

1 small sweet onion, chopped

Take a big salad bowl and place the freselle or toasted bread on the bottom. Next, add the cherry tomatoes and their juice, add all the ingredients, and mix well. You may need to add an extra drizzle of olive oil if the salad is too dry. Sprinkle with sea salt, to taste, and serve immediately.

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When you have too many tomatoes and do not what to do, there is always Pomodorini Gratinati that will do. This simple poor man's recipe, using fresh tomatoes is easy to make and delicious!

Serves 4 (makes 40 halves)

20 cherry tomatoes, halved and hollowed out, the tomatoes should be hard - not too ripe

2 tbsp extra virgin olive oil

1 small clove garlic, chopped

½ cup of Italian breadcrumbs

2 tablespoons of chopped black olives, without the pits and under oil

1 pinch of oregano

A handful of Parmigiano, grated

Sea salt, to taste

Fresh basil, torn, to taste

Fresh parsley, chopped, to taste

Mix breadcrumbs with olive oil, chopped garlic, oregano, basil, parsley, olives, and Parmigiano. Place cherry tomato halves in a shallow non-stick baking pan (or line with parchment paper) and spoon the filling into cherry tomato halves. Bake at 210° F for about 15 to 20 minutes until cherry tomatoes are softened and golden brown on top. Remove from oven, let cool, and serve warm.

Cooking On Capri - Chef Salvatore’s Family Kitchen ~ 5 Day 

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Around 1548, a Tuscan farmer described the tomato as a pomi d'oro, golden fruit, and this led to the modern Italian word for the food, pomodoro.

Today, they are prepared sun-dried and jarred in olive oil; cooked, strained and jarred for sauces, and stuffed and baked - there's even a tomato and basil gelato. Viva il pomodoro!

Italians do not need a reason to celebrate. Yes, in Italy there are festivals of every kind - for eggplants, potatoes, pumpkins, and porcini mushrooms. There's even a festival and competition for the tortellini in Bologna!!!

But the sweetest festival of all is for the sfogliatella, the flaky Neapolitan pastry found in southern Italy's Campania.

In August, Italians flock to Conca dei Marini on the Amalfi Coast where everyone salutes the sfogliatella - created by sister Clotilde in 1681 at the Monastery Santa Rosa in Conca.

Sister Clotilde was a pious nun who baked to keep the monastery operating. One day, she accidentally added semolina instead of flour to her recipe, and the sfogliatella was born. When she put the golden pastries on her turntable for patrons to buy, she sold out instantly and continued to bake many more sfogliatelle.

The sfogliatella is celebrated each year during the month of August at the Monastero Santa Rosa Hotel & Spa, https://monasterosantarosa.com in Conca dei Marini with a festival on August 5.

by Arturo Lengo

Signor Lengo writes about Bella Napoli, which looms in the shadow of Mount Vesuvius - a vibrant city with an ancient food culture and old world tradition. From Neapolitan pizza to the treasured sfogliatella, learn how to cook Neapolitan with Cucina Napoletana, bringing you into the heart Neapolitan cuisine.

Read more here: https:https://www.amazon.com/Cucina-Napoletana-Recipes-Italys-Vibrant/dp/1566560586/ref=sr_1_1?crid=15WH1PAGQKNEH&keywords=Arturo+Lengo&qid=1691148811&sprefix=arturo+lengo%2Caps%2C184&sr=8-1

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