An intoxicating tour of Italian Lidos with lush photography,  recipes  and more, from some of the most sought-after  beach clubs in Italy.

Brightly coloured umbrellas dance in the wind, above matching sun beds in the same bold hues. The crystal blue water shimmers in the background and gently laps against the pebble beaches. Bronzed, glistening bodies dot the landscape. Like most things Italian, there is an art to a day at the beach.

Lido is a transporting exploration of the history, culture, and food of Italian beach clubs. Part 1 invites you to the clubs along the whole of the Italian coast. Part 2 shares over 60 recipes from appertivi to dolci. Living la dolce vita has never been easier with recipes for Pinsa with Ricotta and Mortadella, Lobster Risotto, Puglian Bruschetta with Marinated Summer Squash, and Pavlova with Fior Di Latte Cream.

• A Journey through Italy’s Beach Clubs
• Coastal-Inspired Italian Recipes  
• On-Location Photography throughout Italy
• Italian Vacation Inspiration  

Grab your towel and find your spot under the umbrella. The salty, sweet air and azure waters of the beach clubs await.

Lido: Recipes and Stories from Italy’s Beach Clubs Copyright © 2026 by Melissa Pellegrino and Matthew Scialabba is available at Amazon.com, Amazon.co.uk and Indigo.ca.  

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Bean Panzanella Salad

Panzanella salad traces its origins to Tuscany and probably came about because of the lack of salt in the region’s bread. Tuscan bread, basically bland and unpalatable, is often used as an ingredient in a recipe instead of standing alone. Once a dish of the farmer, who could use up day-old bread by pairing it with fresh veggies from the garden, panzanella salad is now spotted on even the fanciest restaurant menus. Here, in lieu of cucumbers and red onion, tomatoes combine with fresh green beans and creamy white beans, demonstrating how a simple vegetable swap can create an entirely new dish.

Serves 4

7 ounces (200 g) day-old sourdough or ciabatta bread, torn into bite-size chunks

2 tablespoons extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground black pepper

5 ounces (140 g) green beans, washed and trimmed

2 garlic cloves, smashed and peeled

1 (15.5 ounce / 439 g) can butter or cannellini beans, drained and rinsed

14 ounces (400 g) mixed cherry tomatoes, halved

1 cup (25 g) torn fresh basil leaves

2 teaspoons red wine vinegar

Preheat the oven to 350°F (180°C). Prepare a bowl of ice water.

Put the torn bread on a sheet pan and toss with 1 tablespoon of the oil until evenly coated. Spread into an even layer. Bake until crispy, about 20 minutes. Let cool completely and set aside.

Fill a 4-quart (3.8 L) saucepan with water and bring to a boil over medium-high heat. Add a generous pinch of salt and the green beans. Blanch the green beans until tender but still crisp, 2 to 3 minutes, depending on their thickness. Drain the beans and plunge them into the ice water to stop the cooking. Drain again and pat dry on a clean kitchen towel. Cut the green beans into 1-inch (2.5 cm) pieces. Set aside.

In an 8-inch (20 cm) skillet over medium-low heat, heat the remaining 1 tablespoon oil until it shimmers. Add the garlic and cook until lightly browned, 1 to 2 minutes. Add the butter beans and a pinch of salt. Cook, stirring occasionally, just until the beans are coated with the oil and warmed, about 2 minutes. Discard the garlic.

In a large bowl, combine the tomatoes, green beans, butter beans, and basil. Stir gently to combine. Stir in the bread, a drizzle of oil, a pinch of salt and pepper, and the vinegar.

Recipe published with permission from Hardie Grant.