Late August, early September is a period in flux, with neither the heat of summer nor cool breezes of fall. In Tuscany, the bounty of summer vegetables dwindles, and Galavante has selected Italian dishes that capture late summer on a plate.

Garden-fresh vegetables take center stage and swim in a light soup with chewy farro. A fig, escarole and Prosciutto salad with a Balsamic reduction follows, but can sit on the same plate with the roasted orata with olives and herbs. Arriving on cue, Italian prune plums that spent a minute warming in a hot pan alongside a dollop of ricotta cheese drizzled with honey, finish the meal.