July brings out the garden’s boldest colors, and the red bell pepper is the season’s true star — plump, sweet, deeply flavorful. Roasted first, for a hint of smokiness, then marinated in honey and vinegar: a sweet-and-sour game that makes it taste even fresher on the palate.
Alongside it, a light mayonnaise with Gulf anchovies adds just the right savory note — rounding out the dish without weighing it down, and if anything, giving it an even lighter touch. In spring, we even add a few seasonal cherries!
In summer, we favor a handful of ingredients, vegetables above all. At Ristorante Trattoria Al Cacciatore, we always follow the rhythm of the seasons — including in how complex a dish should be: the height of summer calls for plates that are essential and light.
