Zucchini ripieni – courgettes and courgette flowers stuffed with ricotta, breadcrumbs, garlic and garden herbs.
Finocchi gratinati – fennel coked in milk, nutmeg and Parmiggiano Reggiano
Ravioli filled with scallops and prawns, served with a lemon butter sauce
La Torta di Pesche – caramelised peach cake
Further reading:
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