Panzanella

Summer vegetable and bread salad.

As we head south, I want to make a stop in central Italy: Tuscany and Umbria. A famous regional farmer’s dish, or piatto del contadino as we say in Italian, is panzanella. During the summer, it appears on every family’s table at least once a week, and it is easy to understand why: a fresh, light, and vibrant salad, yet substantial enough due to the ingenious use of stale bread. Yes, it will be delicious, we promise.

Caponata

Sweet and sour vegetable stew.

If you were to ask which dish embodies the southern Italian spirit, it’s caponata. Much like the people of Calabria and Sicily, this dish is bold and unapologetically vibrant, bursting with layers of flavor that somehow harmonize beautifully. We will prepare the caponata and have a taste at the end of the session. However, it is best to let the flavors develop overnight so they really come alive. You will be able to taste the difference as we transform the caponata into a beautiful antipasto for the Sunday Farm to Table dinner feast.

Scallopine al Vino Bianco

Pork cutlets with a white wine sauce.

A very easy, light, and quick main course to combine with the vegetables you have prepared.