Italian cuisine deeply respects seasonality, with menus evolving to highlight ingredients at their peak. Spring and summer bring an abundance of fresh produce, lighter preparations, and the joy of outdoor influences.
Spring at the Italian Table
As winter fades, Italian menus embrace renewal:
- Asparagus: Grilled, in risotto, or with eggs
- Artichokes: Roman-style or as antipasti
- Fresh Peas: In pasta, risotto, and spring vegetable dishes
- Soft Shell Crab: Lightly fried or sautéed
- Spring Lamb: Tender preparations for Easter and beyond
Summer's Bounty
The warm months bring incredible flavors:
- Heirloom Tomatoes: In caprese, bruschetta, and sauces
- Fresh Basil: Aromatic pesto and garnishes
- Zucchini: Blossoms stuffed with ricotta, grilled preparations
- Stone Fruits: Peaches and nectarines in desserts
- Light Seafood: Crudo, chilled shellfish, grilled fish
Seasonal Offerings at Scalinatella
The Scalinatella menu evolves with the seasons. Our chefs work closely with suppliers to feature the finest seasonal ingredients. Special dishes appear throughout spring and summer, so return visits always offer new discoveries.
Wine Pairings for Warm Weather
Summer calls for refreshing wines:
- Crisp Vermentino with seafood
- Light Rosé for aperitivo
- Chilled Prosecco to start
- Light reds like Bardolino served slightly cool
Experience seasonal Italian cooking at its finest. Reserve your table and taste what's fresh now.
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Chef Antonio Russo
Contributing writer for the Scalinatella blog, sharing insights about Italian cuisine, dining experiences, and the vibrant NYC restaurant scene.
