Let me begin by saying happy 4th of July to all of you! It feels great to be independent even in these uncertain times. One quote from Benjamin Franklin said it best: "those who desire to give up freedom in order to gain security will not have, nor do they deserve, either one."

America, with all its faults and imperfections, is still the only country in the world where people can develop and share their best talents and skills. In the United States there are no limits to ingenuity and creativity. Failure is embraced as a means to success and a criticism is welcomed as a tool of one's improvement. Needless to say, I'm proud to be Italian by spirit and American by trade.

Now, let's talk about the world of food, a topic that satisfies my life as a "free" man every day. Zucchini blossoms, basil, heirloom tomatoes, cucumbers, asparagus, melons, corn, peaches, cherries, figs and  apricots are some of the bounty of summer months.

Our menu this month offers: halibut ceviche, asparagus risotto with 6 hour sous-vide pork loin, lamb meatballs with zucchini spaghetti, tempura fried zucchini blossom stuffed with goat cheese and apricot, heirloom tomatoes with mozzarella Caprese, soft-shell crabs with green tomatoes and nectarines, halibut with asparagus and a crab-artichoke raviolo with a black garlic tapenade, smoked tomato risotto with Branzino in a shallot-raisin sauce, strawberry-rhubarb tarts and much more. As you can see summer is really where the Italians are the happiest! All those nice anti-aging and cancer fighting ingredients abound now, so make sure you eat them voraciously and with gusto.

On the family front, everything is really great. Amelia surprises me every day with her speech abilities, and her genuine love and passion for food. Did I mention that when she spots raspberries at the market she cries unstoppably until she can get her hands on them? Or that she gets totally excited to define vegetables and fruits to me by their color and name. And in 3 languages just to make sure I understand. Oh, and forget about the concept of paying for your groceries. That is just a mystery to her. Her philosophy is, why should I pay for something I was entitled at birth. Is that her Italian side? I wonder? One thing is sure; it will be an interesting journey for us all who know her!

This month's opera menu has some great dishes that I want to explore. Some innovative recipes in store for you this July 22nd are:  zucchini, red beet carpaccio with pickled red onions and cured salmon, green pea risotto with a lobster Bolognese, an herbed encrusted veal tenderloin with a cherry sauce and a celery-root pear sformato. Really great food if you ask me.

Also a reminder to those who like to plan in advance, remember that Restaurant Week will start Friday July 27th and end Sunday August 12th. As you can see we are extending it by one week. The menu is full of goodies, creative recipes, and in terms of quality and portions we don't spare any expense. We offer the most extensive and valued menu in the city. I hope you come out to support Sotto Sopra, as well all the other restaurants in Baltimore. We are many and we are strong, but as you know, without customers, businesses cannot thrive and employ people. It is simple economics.

Another great event I am planning for August is the guest chef appearance of Justin Purpora from the Four Seasons Hotel in Santa Barbara, California. Justin is the son of Bill Purpura, a very good friend and of the Sotto Sopra's family. He is so proud of his son that he proposed to have him cook as a guest chef at Sotto Sopra on Monday, August 6th. To reciprocate his generous labor and effort we are donating a portion of the evening's proceeds to Justin's favorite charities. Menu information and more is below and available on the blog. The night will function as a regular dinner service, with the exception that only his menu will be available. I hope you can join us at Sotto Sopra and welcome Justin to Baltimore while supporting a local charity.

I wish all of you a great summer and plenty of great food.  

Enjoy life and each other,

Riccardo, Monika, and with every day more precious, Amelia.