Italian summer appetizer recipes showcase pepper tuna, pea fritters and beef carpaccio

Two recent Italian food pieces present quick, light dishes for summer entertaining. One outlines three cold or warm appetizers: roasted red and yellow peppers paired with tuna in a creamy sauce, pea fritters served with yogurt dip, and reinvented arancini that incorporate green beans. All recipes emphasize seasonal vegetables, minimal cooking time and the ability to prepare ahead of a warm outdoor meal.

The other feature details a sophisticated beef carpaccio topped with creamy burrata, fresh arugula and toasted hazelnuts, finished with a lemon‑olive‑oil dressing. It offers plating tips, ingredient substitutions for lactose‑intolerant guests, and storage guidance to keep the raw meat safe and flavorful.