Summer’s end is often bittersweet for me, a time when I begin to look forward to crisp autumn fruit yet must say good-by to those luscious end of summer berries and stone fruits; fresh figs are a favorite and certainly fall into that end of summer category. Fig season seems to come and go suddenly, so I try to incorporate figs into as many dishes as possible – both savory & sweet. Figs Stuffed with Gorgonzola Dolce is a little sputino or appetizer, perfect for sitting outdoors with either Lo Spritz or your favorite Italian wine.
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The dog days of summer beg for foods that come together effortlessly. Bruschetta with Tomato, Mozzarella & Anchovy was inspired by one of our favorite spots featuring rustic Italian food – 
I’ve always thought that Deviled Eggs really don’t get the respect they deserve: so often associated with homespun church supper style gatherings. Deviled Eggs with Anchovy is an Italian inspired variation, perfect with an early evening aperitivo like 
Tonno e Fagioli is an Italian classic, some say it originated in Tuscany. This is quite possibly true since the standard recipe uses cannellini beans, widely consumed throughout Tuscany. Did you know that Tuscans are referred to as the “Bean Eaters” or Mangiafagoli – a playful moniker for a proud people. Indeed, there are many wonderful bean dishes from Tuscany such as fagioli al fiasco, fagioli all’uccelletto, and let’s not forget those wonderful hearty soups like ribollita.
