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Three Iconic Italian Dishes to Celebrate the End of Summer

June 11, 2025

Three Iconic Italian Dishes to Celebrate the End of Summer

La Posta Vecchia’s Chef picks three culinary treats to honour the end of the sunny season

Summer might be slowly winding down, but that doesn’t mean we’re ready to bid farewell to pool days and alfresco drinking quite yet. In fact, we’ll be heading to La Posta Vecchia to enjoy the tail end of our favourite season, and revel in everything this gorgeous retreat on the coast of Palo Laziale has to offer.

That, of course, includes the tantalising cuisine of chef Andrea Barcia, the culinary genius behind our favourite new restaurant Da Aurelio (have you tried it yet?).

Can’t join us? Worry not. To make the most of late August’s sunshine, we asked Barcia to share three Italian dishes that feel like a love letter to summer.

They’re simple, satisfying, and steeped in tradition – the kind of recipes that remind you to slow down, sip something chilled, and savour every last sun-drenched bite.

Ready to cook?

1. Variazione di Pomodoro: A Love Letter to the Tomato

Tomatoes, but make it elevated. This vibrant dish turns the humble fruit into a three-act showstopper: a juicy tartare, a refreshing green tomato sorbet, and a medley of cherry tomatoes dressed with herbs and sherry vinegar. Add toasted sourdough chips and you’ve got yourself a plate that’s as refined as it is sun-drenched.

Why it’s perfect now:

Tomatoes are still at their sweetest in late August, and this dish uses them every which way. It’s light, no-cook (aside from the chips), and best enjoyed in the shade with a chilled glass of white. The ideal way to squeeze out every last drop of summer.

Ingredients

For the tomato sauce

  • 1 kg San Marzano tomatoes
  • 100g datterino tomato concentrate
  • 100g sun-dried tomatoes, finely chopped
  • 20g red onion, finely chopped
  • 5g fresh basil
  • 3g fresh tarragon
  • 1g fresh thyme
  • 1g fresh marjoram
  • Salt, to taste
  • Sugar, to taste

For the Garnish

  • 4 yellow datterino tomatoes
  • 4 red datterino tomatoes
  • 4 camone tomatoes
  • Sherry vinegar, to taste
  • A mix of fresh herbs: purple basil, sweet basil, Greek basil, lemon basil, purslane, fennel fronds
  • 4 slices sourdough bread, toasted into chips

For the Green Tomato Sorbet

  • 500g green tomatoes
  • 20g sugar
  • 50g glucose
  • Juice of 1 lemon

Instructions

Tomato Tartare

  1. Blanch the San Marzano tomatoes briefly in boiling water, then peel and deseed them.
  2. Cut the tomatoes into very small cubes.
  3. Mix with the datterino concentrate, sun-dried tomatoes, onion, herbs, salt, and sugar. Set aside.

Green Tomato Sorbet

  1. Blend and strain the green tomatoes to remove skins and seeds.
  2. Add the sugar, glucose, and lemon juice to the tomato puree.
  3. Churn in an ice cream maker until smooth. Freeze until ready to serve.

Assembly

  1. Plate the tomato tartare in the centre of each dish.
  2. Peel and halve the garnish tomatoes, season with sherry vinegar, and arrange them around the tartare.
  3. Decorate with the fresh herbs.
  4. Finish with a quenelle of green tomato sorbet and a toasted sourdough chip

2. Guinea Fowl Tortelli with Pecorino & Summer Truffle: A Late-Summer Classic in the Making

Hearty but elegant, rich but not heavy – these tortelli straddle the seasons beautifully. The filling is a lush mix of slow-cooked guinea fowl, herbs, and Parmigiano, wrapped in golden pasta and served over a velvety Pecorino cream. Finished with shaved black summer truffle? BuonISSIMO!

Why it’s perfect now:

Late sumer calls for something a little more indulgent – but we’re not quite ready for stews. This dish feels celebratory, seasonal, and just luxe enough for an end-of-summer dinner party. A gentle nod to the cooler months ahead

Ingredients

Serves 4

For the Pasta

  • 500g 00 flour
  • 375g egg yolks

For the Filling

  • 1 deboned guinea fowl
  • 1 carrot
  • 1 celery stalk
  • 1 onion
  • 1L chicken broth
  • 200g white wine
  • 100g tomato purée
  • 100g grated Parmigiano Reggiano
  • Fresh thyme, marjoram, sage, rosemary, garlic (to taste)
  • Salt and pepper (to taste)
     

For the Pecorino Romano Sauce

  • 100g grated Pecorino Romano
  • 200g heavy cream

To Finish

  • 50g summer black truffle, thinly shaved
  • 25g butter
  • 2 sage leaves

Instructions

Pasta

Mix the flour and egg yolks until you get a smooth, elastic dough

Filling

  1. Sear the guinea fowl and cook it for 1 hour with the rest of the ingredients.
  2. Remove the meat from the bones, blend with the cooking liquid and vegetables, stir in the Parmesan, and season to taste.
  3. Let the mixture cool in the fridge for a few hours.

Pecorino Romano Sauce

Bring the cream to a boil, add the cheese, and blend using an immersion blender until smooth.

Assembly

  1. Roll out the pasta dough to a thickness of 1mm.
  2. Cut into 10cm circles and shape into tortelli with the filling.
  3. Boil the tortelli in salted water for 3 minutes, drain, and finish with melted butter and sage in a pan.
  4. Plate with the pecorino sauce and top with shavings of black truffle.

3. Tiramisù: The Coolest Way to End a Hot Day

Italy’s most beloved dessert needs no introduction. Light, creamy, and with just enough caffeine to keep the conversation going after dinner, Tiramisù is a staple year-round. But in summer, served chilled straight from the fridge? Heaven.

Why it’s perfect now:

It’s no-bake, requires minimal prep, and tastes like a dream when the temperatures are still clinging to 30°C.

Ingredients

  1. 3 large eggs, separated
  2. 100g sugar
  3. 250g mascarpone
  4. 200g Savoiardi (ladyfingers)
  5. 300ml espresso, cooled
  6. Unsweetened cocoa powder

Instructions

  1. Beat egg yolks with sugar until light. Add mascarpone and mix until smooth.
  2. In a separate bowl, beat egg whites until stiff and fold into the mascarpone mixture.
  3. Dip ladyfingers briefly in espresso and layer in a dish.
  4. Cover with half the mascarpone mixture. Repeat with a second layer.
  5. Dust with cocoa powder and refrigerate at least 4 hours (or overnight).

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