Confit Byaldi is a simple Provençal dish made with thinly sliced zucchini, eggplant, and tomatoes layered over a flavorful pepper and tomato piperade. Slowly baked, the vegetables become tender and concentrated in flavor while keeping their shape and color. It takes a little time to prepare, but most of the cooking is hands-off. The finished dish is fresh, savory, and easy to serve straight from the oven. Serves 4 | Prep: 30 minutes | Cook time : 3h 20 Ingredients Piperade 2

Sweet, ripe nectarines pair with salty prosciutto, creamy mozzarella and a rich balsamic glaze in this simple summer salad. The quality and freshness of the ingredients are what make it work, so choose the best you can find and keep the preparation simple. Serves 2 | Prep: 10 minutes Ingredients Fresh baby spinach, enough to create a generous bed 2 ripe nectarines, sliced into wedges 100–150 g good-quality prosciutto 1 ball mozzarella di bufala or fior di latte, torn into pie