June in Italy is the month of glorious contrasts.

Welcome to Open Celery! our monthly newsletter. A four-handed gourmet adventure dedicated to Plant-Based Recipes, Cooking Insights, and Stories… Made in Italy! / The fruit (veggie and dessert) of the collaboration between Simona (Personal Chef) and Orsola (Gourmet Traveler+) / Published in Italian (as Apriti Sedano!) and English, here’s happily edited and translated by Orsola (aka ockstyle) 😉

Per la versione italiana, cliccate qui 👉 Apriti Sedano! Newsletter

At school, classes end and, unless there are any debts to pay, the kids blend into the sofa in front of the PlayStation. On the table, fruit and vegetables explode in a riot of colour. Time to refresh and rehydrate—perhaps with a homemade kombucha. Even in a cocktail version that doesn’t make you miss prosecco 😉 and is actually good for you.

And then there’s the city chaos and the seasonal heatwave: sometimes the only thing left to do is hug a tree for a spot of grounding.

In Italian we call it “radicamento” (or earthing): walking barefoot on grass, soil or sand to reconnect with the earth’s energy, or hug a tree to shake off tension and find a bit of balance. Try it—under the beach umbrella or in the garden. It works!

In this issue of Open Celery!

• Our Chef — who’s technically already on the road in Sardinia — is heading to France in her trusty camper van 🚐… Stay tuned for her adventures!
• The Gourmet Traveler+, still in Rome, is planning to jetting off 🛫 to New York City, while dreaming of Sardinia, 🤞 where she hopes to meet up with the Chef in September… fingers crossed! Plus the 5 essential things she’s packing for the flight.

Ready to finding out about some super easy dishes and ideas beach friendly? Read on!

From Appetibilis Archives

• 2025 – It’s June, cheers to Wellbeing, Pinzimonio and Panzanella… Open Celery!
• 2024 – Speaking of Coffee and Caffeine… And how coffee and tea created the modern world.
• From the Appetibilis Glossary comes the letter A: “Alfresco” or “Al fresco”? Stai fresco!

ockstyle

I’m an Italian gluten-free Gourmet Traveler+ and a passionate storyteller, writing in English and Italian. Fluently speaking (eating and dreaming) in Italian, English, French, and Russian. When I’m not writing, I cook and test recipes for special diets, and photograph (also on film). Not necessarily in that order. — / — Sono una viaggiatrice buongustaia (la Gourmet Traveler+) senza glutine, appassionata narratrice di storie. Scrivo in italiano e inglese, parlo (mangio e sogno) fluentemente in italiano, inglese, francese e russo. Quando non scrivo, cucino, testo ricette dolci e salate per diete speciali, fotografo (anche in pellicola). Non necessariamente in quest’ordine.