22 Recipes That Will Make You Feel Like You’re Spending the Summer in Italy

We all remember the Tomato Girl Summer, don’t we? But the problem with those flash-in-the-pan TikTok trends is that they come and go. If you want to exist in the state of Italian summer every year, we’re making a case that it’s more than a time or place, but a vibe that you can choose to live in all summer long — heck, all year long, if you so wish. These are easy, breezy recipes that call to mind the simple and flavorful dishes and drinks you might encounter on a Mediterranean island, or even on your yacht (hey, this is all about fantasy, right?). When you can actually eat alfresco because the weather is cooperating, that will make these dishes (desserts included!) even better. So get your Italian summer on and relax into that effortless mood — and continue the pretense that it will never end.

You might be able to make a case that this is the cocktail that started it all, launching more than a decade of Italian summers in the 2010s, after Aperol started being imported into the States. We love it because it’s gentle, light enough to sip on the patio but not knock you out, so you can entertain and grill as needed, rather than heading inside for a nap. Although having one by your side as you read on the chaise might lead to an afternoon nap, but we’re okay with that, too.

This is a true summer-spirit pasta, taking advantage of all the things that cooking on the grill can bring to your bowl. The eggplant is grilled whole, reducing its flesh to a luscious sauciness that gets mixed in with ricotta and the tomato juices. The tomatoes themselves are grilled inside foil packets with garlic and olive oil. Unite everything together with fresh herbs and grated cheese and be ready for a pasta you’ll return to again and again.

There are so many wonderful chicken main courses in the Italian (and Italian American) repertoire. This one, though cooked indoors rather than on the grill, qualifies as Italian summer because it is just so lemony and light. You’ll be swiping bite after bite in that buttery lemon sauce that’s finished off with fresh parsley.

Farro is an ancient grain that is reminiscent of non-pearled barley, if you need a point of reference. You can use it like rice, but it has a nuttiness and nice chew to it on account of being a whole grain. Here, it’s tossed with asparagus and salty hits of ricotta salata, with plenty of lemon zest and juice and blistered cherry tomatoes.

Visiting your favorite cheese shop can bring on an overwhelm from all the delicious options. Ina knows one creative way around it, and that’s to pick based on a theme. Here, it’s an exploration of Italian cheeses, natch. And what a great excuse to show off an ideal array of Italian greats — Gorgonzola, truffled Pecorino, aromatic Taleggio and an often forgotten about but truly delicious smoked mozzarella. Keep the Italian vibe going with some grissini, fig jam and a fig leaf garnish, if you’ve got 'em.

Scampi falls into the category of dishes that you make, and then while you’re eating it, you think, why aren’t we eating this all the time? It’s so simple, so quick and so satisfying. Serve it over pasta or get a big ol’ hunk of good Italian bread and sop it up like it was meant to be enjoyed. Or go with both!

This recipe requires some planning ahead for several components, but doing so will set you up to entertain like a boss when go-time rolls around. Prepare the polenta, then marinate the shrimp and wrap in prosciutto. When you’re ready to cook, you just grill the polenta squares and shrimp side by side, and dish it up with its unctuous pineapple brown butter for serving.

Panna cotta might be the most underrated dessert of Italy. It’s essentially their version of gelatin, but like so many things, their version is so genius, delicious and elevated. This one is scented with vanilla, then gets an ideal summery topping of fresh strawberries macerated with balsamic vinegar. It might also be the embodiment of Italian summer — since you make the panna cotta ahead of time, you just unmold and enjoy when it’s time to eat them. Semplice.

What primavera is to spring pasta, salsa cruda is to its summer incarnation. The phrase just means “raw sauce,” and it works due to the simplicity and freshness of the ingredients and also the ease of just throwing it all together. Angel hair is the ideal shape to soak up the flavors of this one, reminiscent of a puttanesca sauce, with torn tomatoes, olives and capers and plenty of mint to keep it super summery.

We can’t get enough of these once the weather warms up, a little sweet from the orange and vermouth and a little bitter from the Campari. If you want to give this recipe a showstopping flair, a classic way to garnish it is to light a match, then spritz some juices from the orange peel right across the top of the drink, releasing a burst of aromatic essential oils. But Geoffrey Zakarian’s recipe is so delightfully simple, we will understand if you just want to stir it together and then pour.

When we think of eating fish in Italy, we can’t help but imagine a perfect branzino, dressed with herbs and cook whole, the better to preserve all that delicate flesh that still tastes distinctly of the sea. Geoffrey goes the traditional route here, keeping it simple but not skimping on lemon and herbs. A light, bright Salmoriglio sauce, a common accompaniment at seaside locales in the south of Italy, ensures that every bite is one to remember.

Of course, you can’t have an Italian summer without a little bit of pasta. But summer pasta should be quick and easy, and ideally use the best summer produce. This pasta salad would be a hit at any potluck, but we particularly like it right after its 30-minute marinade, when it still has a bit of warmth to really bring out the best in the vegetables.

This is just a go-to for so many reasons. These are wonderful on their own or as part of a grilled vegetable spread, but they also make ideal burger patty alternatives for your vegetarian friends at the cookout! The marinade ensures that these mushrooms are deeply seasoned and take on the char of the grill without drying out.

Grilled romaine is such a fun way to update the salad course in the summer months. Here, it’s dressed with a spicy-sweet vinaigrette and showered with plenty of blue cheese. Everybody gets their own wedge to eat with a fork and knife; we love it alongside just about any grilled protein.

When you just can’t pick which glorious summer fruit to make into dessert, Ina suggests you just mix them all together. A crostata is simply a free-form, open tart, a little lighter than your usual pie since due to its low profile. This really shows off the quality of the fruit and the pastry, so do try Ina’s recipe to make it yourself.

Even if you’ve found limoncello to be a little sweet to your palate, you should give this refreshing cocktail a try — it may just become your signature sip this summer. Ina Garten uses a shot of limoncello plus some simple syrup to take the edge of some vodka, and some sparkling water bubbles it all up. If there has ever been a more refreshing summer drink, we’d like to know about it.

Never has the sausage-and-pepper combo been so dainty! These skewers unite the two classic partners with a marinated artichoke and a fresh basil leaf, for a single bite that tastes bright. Set them out on the buffet at the barbecue or pass them at a cocktail party.

You don’t see rice salads all the time here, but they are mainstays in Italy through the warm-weather months. This one in particular is punched up with lots of lemon notes, one particularly interesting one coming from searing the peel just a bit and creating a lemon oil from it. Some fresh veggies and herbs, along with the crunch of salted peanuts, make this one a real winner.

When you have a hankering for pizza but don’t want to deal with the dough, you can use pitas. This makes fresh pizza even a weeknight option, as all you have to do is top and bake. Jeff Mauro calls for scamorza, an Italian melting cheese that has a little more complexity than mozzarella, but if you can’t find it, mozzarella is just fine.

We love tiramisu, but its usual baking-dish form can feel a little heavy for summer. Not so with these adorable individual tiramisus, served up in martini glasses. A little styling trick renders their tops two-tone with total ease but maximum wow-factor.

This has the spirit of an antipasto platter but remarkably brightened and lightened up for its beach-ready form. Salami, peppers, artichokes and mozzarella work very well over pasta, with fresh oregano and basil giving herbal notes. We love it freshly made, but it also fits right in on the potluck table.