 Hi Friends! September is a sweet time at Rialto. All of the students, faculty and neighbors we've been missing for the past eight weeks return to Cambridge.
In September and October the kitchen turns its regional focus to Tuscany, where simple-local-seasonal and a passion for quality ingredients are ancient traditions. Our fixed price regional menu includes four Tuscan specialties. The first course is an Antipasto Plate of grilled figs, our own handmade ricotta, lardo we cure ourselves, and some sliced Parma prosciutto. I'm in love with the second course of Braised Rabbit Ravioli on roasted pepper sauce. A classic Tuscan Seafood Stew with our house-made salt cod, R.I. squid, head-on shrimp and Wellfleet clams is the main course. And no Tuscan meal can conclude without a sweet ending -- a Chocolate Fig Cake with chocolate-espresso ganache, roasted fig and hazelnuts. All of these items are, as usual, also available as part of our full dining room menu. If you secretly yearn to reclaim your student status, sign up for one of our autumn cooking classes. In October it's off the farm and on to the table with recipes like Grilled Pork Tenderloin with roasted peppers; and Autumn Squash Ravioli with bacon, celery root and apple. In November we indulge in two recipes with the world's most aromatic tuber -- a Truffled Potato stuffed with a slow-cooked egg; and Tagliatelle with white truffles. And in December, back by popular demand, we recreate Jody's Seven Fishes with Salt Cod fritters, Grilled Octopus salad, Lobster Ravioli and more. 2012 has been a summer of tomatoes. Last year's crop was diminished by the rain and 2010 saw a horrible blight that left the underbellies of many tomatoes blackened, dented and useless. But the sun we've had this year has produced delicious beauties and allowed tomatoes to reclaim their rightful position on our menu as the true taste of summer. So even as boats are pulled out of the water and kids replace flip-flops with real shoes, the summer isn't over until the tomatoes are gone. Here's an easy one-pot seaside meal that will keep your summer alive, no matter where you are. XOX, 
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