Zucchini pancakes: grate the zucchini on a box grater or food processor and toss with a couple tablespoons of flour. To 6 cups of grated zucchini, mix in 1/2 cup chopped scallions, 3 eggs, 1 cup parmigiano, chopped fresh basil and parsley. Right before frying the fritters, add the salt, about 2 teaspoons. If you add it too early, the zucchini gives up liquid and the mixture becomes too wet. Heat a sauté pan or griddle on high, oil the pan and drop spoonfuls of the mixture to form patties.  Fry till browned.

Zucchini pasta sauce: Sauté a little chopped onion and a couple minced garlic cloves in olive oil, add 3 cups grated zucchini, 2 tbsp chopped parsley and 1 teas salt, cooking until zucchini is soft and wilted. Add ½ cup water and continue to cook thoroughly. Put a little cream in the sauce and bring to a simmer. When your pasta is cooked, add a dollop of pesto or a large handful of chopped basil and some of the pasta water; toss with the pasta of your choice. Top with parmigiano.

Zucchini ripieno, or stuffed: cut the zucchini in half length-wise and scoop out the seeds with a spoon/paring knife. Sauté chopped onion and minced garlic until onion is soft. Mix the onions together with the chopped zucchini pulp, fresh breadcrumbs, crushed tomatoes, oregano, basil, mint, parsley, and parmigiano. You can mix in Italian sausage, ground lamb or beef if you like. Lightly salt and oil the hollowed-out zucchini and stuff them with the mixture. Put them in a baking dish, drizzle well with olive oil and bake till browned.

Roasted summer vegetables: Combine a mixture of cubed zucchini, summer squash, red/orange bell peppers and onion and lay out in a single layer on a large sheet pan. Place them in a hot oven, 425-450, until well roasted. Put them in a large bowl, drizzle a generous amount of great olive oil and toss with sea salt and minced fresh herbs. I like a combination of parsley, tarragon, thyme, and basil.

There are so many varieties of white grapes grown in Italy and we love introducing our guests to them through our culinary tours. Everyone knows Italy makes lots of pinot grigio and prosecco, but not everyone is familiar with other excellent Italian white varietals like cortese, arneis, grecchetto, grillo or vernaccia grapes. And while Tuscany is best known for its red wines, the vermentino grape grown along the coast makes delicious wines, perfect with lighter summer meals.

Vermentino is grown along Italy’s western coast, from the Ligurian Riviera and down the western coast of Tuscany, as well as on the island of Sardinia. The grape loves the sea and one of vermentino's best expressions is the Sardinian denomination Vermentino di Gallura DOCG.

Vermentino wines have hints of aromatic herbs like fennel, sage and thyme, as well as fruity notes of pear and green apple. The finish tells of the proximity to the Tyrrhenian Sea with hints of salty minerals. It is delicious to quaff on a hot summer evening and pairs well with fish and seafood. Look for Italian vermentino at your local wine shop, you won't be disappointed, and you'll have another lovely white summer wine to turn to when temperatures flare!