Kitchen Notes with Alessia

Slow breakfasts on the terrace are one of my favorite things in summer. I’ve completely fallen for homemade granola and keep making more as soon as the previous batch runs out. To me, it tastes best simply with Greek yogurt and fresh seasonal berries. I love how that combination makes everyday mornings feel a little more special – like a small celebration to start the day.

Two years ago, I planted Sarah Bernhardt peonies in our garden, and this summer they bloomed with over 90 flowers! So perfect. I’ve admired my mother’s peonies since I was little (hers bloom by the hundreds!), and I’m so happy to now have my own. Their soft pink tones and lush petals bring such a romantic touch to the season.

My summer kitchen wouldn’t be complete without our beautiful Royal Pearl pans – the light surface makes food look extra delicious. Our Blacksteel Pro pans also get plenty of use – they give such a beautiful sear and texture. The quality and feel of these pans make summer cooking even more enjoyable.

For lunch, I often make a summery pasta using whatever vegetables I find in the fridge. Usually it’s a mix of good olive oil, garlic, zucchini, cherry tomatoes, and a bit of ricotta. And of course, finished with freshly grated parmesan. It’s one of my favorites – light, flavorful, and just right for a warm day.

I love baking too, and I almost always reach for our anodized aluminum cake pan. Just be sure to grease and flour it well (I use breadcrumbs), and the cake releases perfectly. The pan gives beautiful, even edges and a lovely golden finish – it makes anything look effortlessly inviting.

We’ve gone on a few boating trips, and the archipelago is the best place to find perfectly smoked fish. It’s my go-to lunch on boat days. On our last trip, I brought home a whole smoked salmon and we enjoyed it together the next day with the family. The only right sides, of course, are the tiniest new potatoes and a fresh salad. I always boil the potatoes in our colander-lid pot – the locking lid makes draining so easy, and it means one less dish to wash!

Leftover potatoes never go to waste – we often fry them the next day in butter. With the Blacksteel Pro pan, they get the most deliciously crisp, golden crust. So simple, and so good.

Here’s a super easy and tasty side you’ll want to save:

• butter beans
• olive oil
• ricotta
• pesto
• zest of 1 lemon
• salt

Place the washed beans on a plate. Drizzle with olive oil and add small dollops of ricotta with a spoon. Top with a swirl of pesto and some grated lemon zest. Finish with a little more olive oil and a sprinkle of flaky salt. I happened to find burrata at the store too, so I added that this time – it turned out perfectly creamy and fresh. This dish is so quick and refreshing that it works equally well on a busy weekday or a slow summer dinner evening.

In summer, I cook a lot with fresh fruits and vegetables, and the new Damascus knife from the Rivera Pro series has quickly become a must-have. The blade is so sharp it glides through ingredients almost without effort, and the olive wood handle looks beautiful in the kitchen. One of my favorite recipes is this nectarine cake – a sweet, juicy slice of summer on a plate.