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We return to Calabria to prepare some of the seasonal dishes when the ingredients are at their peak.  Fava beans will be ready to be picked in my garden and wild fennel will readily abundant.  Fresh anchovies are also available, and we’ll use them to make one of my favorite dishes, Tortiera d'alici -  fresh anchovies layered with breadcrumbs, garlic, parsley and pecorino cheese and baked in the oven. We will also make a parmigiana di zucchini similar to its cousin made with eggplant … in this version we use zucchini, which are very common in Calabria.  To finish, one of my favorite semifreddi that I enjoyed in the town of Pizzo last summer.  A coffee semifreddo with a layer of sponge cake soaked in espresso at the bottom	Bruschetta con Fave Fresche e Ricotta Salata (Bruschetta with fresh fava beans topped with ricotta salata) Risotto con Finocchio Selvatico e Fave Fresche (Rice with Wild Fennel and Fresh Fava beans) Tortiera d'Alici (Baked fresh anchovies layered with breadcrumbs, pecorino cheese, garlic and parsley) Parmigiana di Zucchine (Slices of zucchini layered with tomato sauce, mozzarella and parmigiano baked) Semifreddo al Caffe (Coffee semifreddo)