Buongiorno Italy readers! 

Once upon a time Salina was considered the “lesser” of the Aeolian islands, however, it was always considered a destination that silently carved out a very special place in the heart of island lovers. Here are our suggestions to explore the island beyond the obvious, sharing the first-hand experiences and personal suggestions from a local expert. 

Twelve villas and two ornamental gardens scattered throughout the Tuscan region constitute a Unesco World Heritage site that testifies to the influence exercised by the Medici family on modern European culture through the patronage of the arts. 

Pasta has been paired with fruit in Italy since the Renaissance. This recipe is the perfect sweet and savory combination. Artichokes, which are slightly bitter, are nicely balanced by the summer-ripe plums.  The touch of sage, which has nice balsamic notes, adds brightness. Plus, it’s ready in 15 minutes or less: by the time the pasta is al dente, the sauce is ready. Italy’s version of “fast food”!

When we think expats in Tuscany, we think of Frances Mayes’ Under the Tuscan Sun; we think of the English patient in the gorgeous Villa San Girolamo and we, decide, pretty quickly, that’s it’s out the realm of reality and the budget of the average sea changer. But there is a part of Tuscany that doesn’t cross most expats’, or even, most tourists’ radars, and is all the better for it. The Maremma is country Tuscany. Let’s look at the cost of living there. 

Summer is one of Italy's tastiest seasons, think plump tomatoes and ripe eggplants, so you'll definitely want to save this curated selection of mouth-watering recipes from appetizers to dessert available in one FREE eBook. 

If we told you of a snowfall in Rome in August, we bet you'd have a hard time believing it, as it is certainly not common to see snow in August in Italy, usually the hottest month of the year. This unlikely event is said to have happened once, and, since then, every year it is recalled with gimmicks that bring “snow” back to one of the most famous churches of the Italian capital. 

The use of tomatoes for sauces and preserves, now ubiquitous in Italian cuisine, is actually quite recent; it did not originate until the second half of the 1800s. Nowadays, at the end of summer, it is a very common ritual in Italian cuisines, especially in the south, to prepare airtight jars of San Marzano tomato sauce to freeze for use in the winter months. 

The Umbrian Escape: Our property of the week for sale is a lovely one-bedroom apartment in a peaceful setting between Panicale and Lake Trasimeno.

Wishing you all a wonderful weekend from Georgette, your editor, and the Italy Magazine team.