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August in Italy: the eternal debate of travel vs. vacation. One has you collecting experiences (and maybe a few extra gelato kilos); the other lets your limbs and guts finally unclench under a beach umbrella. Either way, the heat decides the pace.

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

August in Rome? You’ll get it the moment you hit those sun-baked sanpietrini, the local basalt cobblestones. The heat is radiating from everywhere, while jasmine spills its heavy sweetness over courtyard walls, that doesn’t soften even in the evenings.

“Sometimes the most productive thing you can do is relax.”
 —Mark Black

I think it’s August around Rome that rewards the traveler. Slip out to the countryside and the real aromatic journey kicks in:

• Mentuccia’s wild mint underfoot —the quintessential scent of Lazio in August.
• Finocchietto selvatico (wild fennel) stalks are topped with umbrella-shaped heads bursting with highly aromatic anise-scented seeds, waving along roads.
• Rosemary shrubs releasing their resinous aromas in the sun, with oregano, and basil, while figs are splitting open, and ripe tomatoes are everywhere.

If that kind of easy, nourishing chat sounds like the perfect way to spend a few minutes, come join us… 👉 The full August newsletter is one click away

From Appetibilis Archive

• 2024 – We’re talking about Ferragosto and… the bygone flour
• 2025 – The heat, the cicadas buzzing in the background and the big summer break. August “Dolce far niente”… Open Celery!

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.