In Italy, Ferragosto is a time for rest and relaxation. It marks the height of summer holidays, when many northern Italians head to southern vacation towns like Sardegna, where chef Stefano Secchi (Rezdôra and Massara) grew up visiting for the holiday. “It has the clearest water and the most beautiful beaches in the world, and it’s not too crowded,” says Secchi.
Even though it’s a time of rest, Secchi says laying on the beach “bores” him—he still likes to be near the ocean, but prefers doing something active like grilling or preparing fresh seafood. “Because Ferragosto is meant to be ‘a time of rest,’ the last thing we want to do is cook elaborate food,” he shares. “So put on some Giorgio Moroder, Vasco Mendonça, or Jovanotti, light the grill, and get the best possible ingredients.”
Below, Secchi outlines his ideal Ferragosto meal—what he calls “non-restaurant food”—that can be easily thrown together while still delivering on quality and flavor. Don’t forget the wine: Secchi suggests Roero Rosso, a lightly chilled red from the Nebbiolo grape by Malvira. “Giacomo Damonte is the winemaker and also godfather to my son Luca,” explains Secchi. “I think they do some incredibly special wines in Piemonte, and I almost always drink red.” For those who insist on white wine with seafood, Secchi recommends Malvira’s Arneis or a Vermentino from Sardegna, both dry, crisp, and mineral-forward.
Read on for Secchi’s go-to Ferragosto menu—simple, seasonal dishes designed for grilling and sharing: Caprese Classico with Burrata & Pesto Genovese, Pasta Fredda, Sardines alla Griglia con Salsa Verde, and Grilled Peaches with Balsamic Finish.
