August on the lake
As August reaches its peak, the rhythms of Lake Como move into full celebration. This is Ferragosto season, Italy’s high summer holiday, when the villages along the water awaken with music, the glow of lights reflecting off the lake, community gatherings that spill into the streets, and long, lingering feasts shared with friends and family. It is a time when every corner of the lake offers its own magic.
In Gravedona, the evening will come alive with illuminated boat shows that dance across the water, while in Dervio, the fountains will sparkle against the night sky during the planned Ferragosto festival. While in Lenno, the fireworks will fill the air with colour and wonder. Ferragosto is a celebration of abundance, joy, and the height of summer. In that spirit, we also turn our attention to one of Italy’s most treasured seasonal ingredients: Eggplant. Velvety and rich, with a flavour that can be rustic or refined, it is endlessly adaptable and ready to take centre stage in our kitchens and on our tables throughout this warm, sultry August.
Ferragosto 2025 Highlights
Gravedona ed Uniti — Illuminated Boat Parade & Fireworks
August 14 from 21:00
Now in its 79th year, this beloved celebration brings a parade of decorated boats shimmering along the Gravedona shoreline. The event includes local food stands, live music, and culminates in a grand fireworks display reflected in the water. Entry to the lakeside promenade is ticketed (~€3).
Dervio — Notte di Luci sul Lago
August 15 all evening
This “Night of Lights” turns the Dervio lakeshore into a glowing celebration, with light installations, fountain shows, live music, DJs, food trucks, and even foam parties. A perfect choice for families and those looking for Ferragosto with a youthful spark.
Lenno / Tremezzina — Ferragosto Fireworks & Gastronomic Night
August 15 from 18:30 with fireworks at 22:30
Join locals and visitors in Piazza XI Febbraio for an evening of food stalls, wine tastings, and local entertainment. The night ends with a fireworks display, set to music and tradition.
Ingredient of the Month: Eggplant (melanzanA)
With its glossy, deep-purple skin and soft, creamy flesh, eggplant is one of the undisputed stars of the Italian summer kitchen. It thrives in the heat of August, soaking up sunshine by day and, later, olive oil and herbs in the pan. Across Italy, you’ll find it charred over an open flame for a smoky depth, baked slowly in rich tomato sauce until it melts on the tongue, or sliced thin and layered with cheeses for a dish that is as comforting as it is elegant.
Eggplant has an almost magical ability to take on the flavours of whatever it’s cooked with, whether the brightness of fresh basil and lemon, the warmth of oregano and garlic, or the tangy sweetness of capers and tomatoes. In southern regions, it’s the heart of rustic caponata; in the north, it appears grilled and marinated alongside antipasti. This month, as the lake hums with Ferragosto festivities, we invite you to bring eggplant to your own summer table, in all its velvety, adaptable glory.
Here are four of our favorite ways to enjoy it this month:
Grilled Eggplant with Garlic & Mint: Thick slices are brushed with olive oil and grilled until smoky, then finished with lemon juice, chopped garlic, and torn mint for brightness.
Sicilian Caponata: A sweet-and-sour relish made with eggplant, tomatoes, celery, capers, and olives. Serve warm or cold with crusty bread or spooned over grilled fish.
Stuffed Eggplant Boats: Roast halved eggplants and fill with herbed breadcrumbs, chopped cherry tomatoes, and grated Parmigiano. Bake until bubbling and golden.
Eggplant Involtini: Grilled eggplant slices wrapped around a creamy ricotta filling, baked in a simple tomato sauce, and topped with fresh basil and a dusting of cheese.
RECIPE OF THE MONTH: Melanzane alla Parmigiana
In 2024, as one of the dishes we made during our summer classes, Melanzane alla Parmigiana quickly became a guest favourite, not just for its surprising simplicity and richness of flavour, but for the joy it brings even to those who don’t usually love eggplant. When prepared well, the humble melanzana can surprise and delight, transforming sceptics into fans with a single bite.
Originating in the sun-soaked south of Italy, this classic layers tender fried eggplant with herb-infused tomato passata, fresh mozzarella, and a crisp, golden breadcrumb-Parmigiano topping. It’s the kind of recipe that fills the kitchen with the scent of garlic and basil and turns a few simple ingredients into something deeply satisfying.
During Ferragosto season, when meals are celebrations in themselves, Melanzane alla Parmigiana is more than a recipe - it’s a tradition worth keeping, especially when paired with a glass of chilled crisp white wine, crusty homemade bread and a generous fresh mixed leaf salad.
Ingredients:
For the Dish
1 medium eggplant, sliced into 1/4-inch rounds
Salt, black pepper and italian herb mix to taste
30 ml olive oil for the tomato mixture plus extra for frying
1 cup tomato passata
3 tbsp water
1 garlic clove, minced
A handful of chopped fresh herbs (basil, parsley, oregano)
1 mozzarella ball, sliced
Fresh basil leaves, whole (do not tear)
For the Gremolata
1/4 cup grated Parmigiano
1/4 cup breadcrumbs
2 tbsp finely chopped parsley
2–3 tbsp olive oil
Instructions:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Char the Eggplant: Heat a large frying pan and add a few generous glugs of olive oil.
Swipe the pan lightly with a paper towel so the surface is evenly coated but not dripping.
Once the pan is hot, add the eggplant slices in a single layer, season with italian dried herbs, salt and pepper once in the pan. Fry until well charred on one side, then turn once, season again and char the other side. Charring is the secret to deep, rich flavour. Remove and set aside.Make the Tomato Sauce: In a medium bowl, combine the passata, water, minced garlic, chopped herbs, 30 ml olive oil, salt, and pepper. Stir to blend.
Prepare the Gremolata: In a small bowl, combine the grated Parmigiano, breadcrumbs, finely chopped parsley, and 2–3 tbsp olive oil. Mix with a spoon.
Assemble the Dish: In an ovenproof baking dish, spread 2 tablespoons of the tomato sauce over the base. Add a single layer of charred eggplant (half the slices), followed by half of the mozzarella slices and a few whole basil leaves. Repeat the layers one more time, with the remaining tomato sauce, eggplant, mozzarella, and basil.
Top and Bake: Sprinkle the gremolata breadcrumb mixture evenly over the top. Bake for about 20 minutes, until the cheese is bubbling and the topping is golden.
Serve: Allow to rest for a few minutes before serving so the layers settle. Enjoy with crusty bread, a fresh salad, and a chilled glass of white wine.
Why We Love It: This dish is rustic, generous, and full of flavour. It’s a celebration of summer produce at its peak, when eggplants are silky and rich, basil is fragrant, and tomatoes are sweet from the August sun. Best of all, it’s a dish that can be prepared ahead and shared at the table, making it perfect for long, leisurely meals with friends and family. Whether served as the star of the meal or alongside other festive plates, Melanzane alla Parmigiana brings a sense of comfort, joy, and tradition that feels right at home on any Ferragosto menu.
Wine Pairing: Complement this dish with a chilled glass of Dolcetto d’Alba or a young Barbera will cut through the richness beautifully.
As summer reaches its final, vibrant weeks, the lake offers a slower rhythm—late-afternoon swims, markets brimming with seasonal bounty, and evenings where conversation flows as easily as the wine. August here is a reminder to savour what’s in front of us, to gather without hurry, and to let good food and good company do the rest.
We look forward to sharing more flavours and stories with you next month. Until then, may your August be filled with simple pleasures, generous tables, and moments worth remembering.
See you on the lake,
The Lake Como Kitchen Experience Team