Adjusting to the Italian pace, one salad two ways, a quick garlicky kale pasta, and a bonus September playlist.

Plus, a bit of This & That.

Radicchio, Fennel, and Arugula Salad with Pecorino Romano

We're living on lots of salads as we've finally discovered the best local street market in our neighborhood and have been stocking up on all the delicious fruits and veggies. The first version of this Radicchio, Fennel, and Arugula salad is the perfect kind of dish to serve with dinner or at a dinner party when you have lots of other flavors going on or when you just want something simple yet still with some bright acidity and umami salty flavor. I made this first rendition for dinner the other day and served it alongside Spaghetti Aglio e Olio and sautéed spinach with garlic. It added a beautiful brightness to the meal and was an excellent way to finish everything.

RADICCHIO, FENNEL, AND ARUGULA SALAD WITH PECORINO ROMANO

Serves 4

• 1 small head of radicchio, core removed, thinly sliced into strips

• 1 fennel bulb, ends trimmed, and shaved thin on a mandolin

• 2-3 large handfuls of arugula 

• Red wine vinegar

• Extra virgin olive oil

• Sea salt

• Freshly cracked black pepper

• Pecorino Romano 

Prepare the salad by combining the radicchio, fennel, and arugula in a large mixing bowl. Drizzle with olive oil and a splash of red wine vinegar, adding a pinch of sea salt and some freshly cracked black pepper. Toss to coat, ensuring a delicate balance of flavors throughout the salad. The vinegar should provide a tangy brightness without overpowering the dish. Generously grate Pecorino Romano directly onto the salad, gently tossing to combine. Taste and adjust, adding more cheese if desired. To serve, transfer the salad to a serving bowl, finishing with a final grating of Pecorino Romano and freshly cracked black pepper.

Radicchio, Fennel, and Arugula Salad with Figs and Toasted Almonds

For the second version of this salad, I decided to add a little more texture to the base of radicchio, fennel, and arugula by toasting some raw almonds, bringing out that nutty flavor and adding in lots of sweet, juicy figs we found at the market. The taste of this salad is more sweet, salty, and sour throughout. It's another satisfying combination of flavors and a great way to use fresh figs if you can get your hands on some.

RADICCHIO, FENNEL, AND ARUGULA SALAD WITH FIGS AND TOASTED ALMONDS

Serves 4

• 1 small head of radicchio, core removed, thinly sliced into strips

• 1 fennel bulb, ends trimmed, and shaved thin on a mandolin

• 2-3 large handfuls of arugula 

• 1/3 cup raw almonds, roughly chopped

• 6-8 fresh figs, cut into quarters

• 1 tablespoons chives, minced

• 1/2 small lemon

• Agrodolce condimento or a good aged balsamic vinegar

• Extra virgin olive oil

• Pecorino Romano

• Sea salt

• Freshly cracked black pepper

In a small dry skillet, toast the chopped almonds over medium heat until golden brown. Pour them into a small bowl and set aside.

Prepare the salad by combining the radicchio, fennel, arugula, 1/2 the toasted almonds, 1/2 the quartered figs, and chives in a large mixing bowl. Drizzle with olive oil, the juice of 1/2 a small lemon, and a splash of agrodolce condimento (or aged balsamic vinegar). Add a pinch of sea salt and some freshly cracked black pepper. Gently mix the salad, evenly coating all the ingredients. Taste and add more olive oil or, agrodolce/balsamic vinegar as needed. Add a generous grating of Pecorino Romano directly onto the salad, gently tossing to combine. Taste and add more cheese if desired. To serve, transfer the salad to a serving bowl, finishing with the remaining toasted almonds, figs, and a final grating of Pecorino Romano.

---

Piano, Piano…

by Andre Vippolis

If you're an American living in Italy—particularly in Rome—you'll quickly become familiar with the phrase "piano, piano." It means "slowly, slowly" and is often said as advice or reassurance. The full proverb is: "Chi va piano, va sano e va lontano"—"He who goes slowly, goes safely and goes far." It's a charming mantra for patience and balance, a reminder to take life at a slower pace and appreciate the journey. And when you're on vacation, "piano, piano" feels like the perfect soundtrack to sipping a spritz in a sun-drenched piazza.

But in today's modern world, "piano, piano" can feel more like a chant to justify the countless inefficiencies that exist in Italy. From tangled bureaucracy to mundane tasks like getting gas or withdrawing money from a bank, the reality is that things rarely function smoothly. And when you actually have to get things done, "piano, piano" transforms from a romantic notion to a grim reminder that everything will take at least three times longer than it should. It's charming—until it starts seeping into every corner of your daily life. That's when it feels less like a relaxing mantra and more like a warning that says, "Prepare yourself. This will take a while."

Visiting Italy for a vacation and living in Italy are two completely different experiences. On a short stay, everything feels like a dream—the picturesque landscapes, the leisurely lunches, and even the inefficiencies seem quaint, a little part of the charm. But once you're living here, those small quirks quickly become daily realities, and the charming chaos can feel like a never-ending uphill battle.