Coffee-sipping, slow mornings, slow lunches, and refreshing drinks while the sun sets – when August rolls around, everyone is ready to slow down and, if you’re fortunate enough to be able to take a break at home, making tasty, seasonal food for your family, friends and even yourself is an excellent way to enjoy your time.

In that spirit, we asked our friends from Fine Dining Lovers, chefs Michael Tusk ( Quince and Cotogna, San Francisco) and Nina Compton (Compere Lapin, New Orleans), below for their suggestions.

Influenced by The Italian traditions of Ferragosto, The August break when Italy puts down its tools to take relaxation, spend time with family and friends, and, of course, enjoy a healthy meal, these skilled chefs have created easy yet deliciously addictive recipes that let you delight in your closest and dearest with ease.

Nina Compton’s chilled cantaloupe, iced with ice and coconut soup

The Saint Lucia native Compton is a mentor for the coming S.Pellegrino Young Chef Academy Competition 2022-23 Grand Finale. The summer season is about delicious ingredients and good vibes. “Summer is my favourite season. Growing up in the Caribbean, the sun is always shining and people are always happy and this dish, is happiness in a bowl. It’s cool and refreshing showcasing sweet melon and tomatoes that are at their peak,” she adds.

Serves 6.


3. qt/2.8kg The cantaloupe was peeled, then cut

14 oz/414ml coconut milk

3 Oz/85g ginger peeled, chopped

2 1 tbsp salt

1/8 cup/30ml olive oil


Puree everything, then pass it through the chinois.

To garnish For garnish: 3 cherry tomatoes per plate cut in half, coated with olive oil and red wine vinegar along with chiffonade Basil. Pickled cucumbers: cut into planks, salt, and press. Dress with rice wine vinegar, make a compress, then cut into medium-sized pieces.

To serve: mix the tomatoes and cucumbers with olive oil, micro basil, cilantro, and mint. Then, top it off with chili oil and herb oil.

Michael Tusk’s raviolo di ricotta (top)

What’s more Italian than savoring an exquisite bowl of pasta during your Ferragosto-inspired dinner? This recipe by Tusk (above) will be for classic ravioli filled with ricotta that he serves at his restaurant, Cotogna.

Creates 12 ravioli.


Pasta dough

3.5 cups/450g of flour

325g/11.5 oz egg yolk (approximately 18 egg yolks)

1/2 teaspoon of kosher salt

Ravioli filling

6. cups/1.2kg of Bellwether (or equivalent) of the ricotta (hung overnight in a cheesecloth and drain)

1 tbsp of kosher salt

1/2 1 tsp finely ground black pepper

Twelve farm eggs yolks (whites separated)

6 TBSP butter that is not salted

1/2 cup grana padano cheese, finely grated


Pasta dough

Mix the salt from Kosher with the flour from 00.

On a flat, large surface, create a well using the flour. Incorporate the egg yolks in the center of the hole.

Using a fork, incorporate the flour, little by little until it becomes difficult to continue using a knife. Then, use your hands to mix the dough and the rest of the flour.

Continue to work the dough for five minutes. Once the dough has been properly formed, it will gradually return to its original shape when you press it into your fingers.

Cover the dough ball in plastic wrap and let it sit for 30 minutes.


Mixing bowl, combine the ricotta you’ve drained with the salt, kosher, and pepper.

Divide the ricotta into twelve equal-sized balls. Press the ricotta into a shape that flattens to be about one inch thick.

In the center of the ball, flattened, Create a second divot using your thumb (or an egg) about 1 inch in diameter. That is the place where egg yolk will go. Method: Use rings to measure the ricotta’s dimension and mass. Prepare a cookie sheet using parchment paper and sprinkles of semolina to keep the ravioli in the refrigerator before when cooking the ravioli.