Scalici Collective

Scalici Collective Private dining. Curated living. Style. Wellness. Discipline. Refined indulgence.

09/03/2026

Seared Scallops | Summer on a Plate

Some dishes don’t need much to make an impression.

Beautifully seared sea scallops, served over a bright, refreshing salsa of watermelon, cucumber, jalapeño, red onion, cilantro, fresh lime juice, and olive oil.

Sweet. Crisp. Vibrant. A little heat. A touch of acidity.

This is what I love about summer cooking—the ingredients do most of the work. There’s no need to overcomplicate a dish when freshness, quality, and balance can speak for themselves.

The richness of the scallops meets the cool sweetness of watermelon and cucumber, while lime and jalapeño bring everything to life.

Simple ingredients. Thoughtful preparation. A beautiful plate.

That’s the essence of summer.

Scalici Collective
Culinary • Style • Culture

09/02/2026

THE AUGUST JOURNAL | SCALICI COLLECTIVE

August was about more than food, cocktails, style, and beautiful places.

It was about how we choose to live.

From the timeless simplicity of Pasta alla Nerano, to the elegance of a perfectly crafted Negroni. From espresso and old-world Italian café culture to dinners, new dishes, summer style, and evenings that call for a good cocktail and a cigar.

We explored the places, flavors, and details that make everyday life feel a little more intentional.

We talked about dolce far niente—the art of slowing down and appreciating the moment. We leaned into Italian inspiration, refined summer style, cocktails with character, and food that brings people together.

And somewhere between the table, the bar, the kitchen, and the moments in between, August reminded us of something simple:

Luxury isn’t always about having more.
It’s about appreciating what you have.

A beautiful meal.
A great drink.
A well-dressed evening.
Good conversation.
A little espresso.
A cigar at the end of the night.
And the people who make the moments worth remembering.

This is The August Journal—a collection of moments, taste, style, and living well.

Scalici Collective
Culinary • Style • Culture

Savor the moments. Live the story.

08/25/2026

BUCATINI ALLA NERANO — MY WAY 🇮🇹

Some dishes are more than recipes. They carry a place, a story, and a little bit of Italian soul.

Pasta alla Nerano was born in 1952 at Ristorante Maria Grazia in Nerano, on the Sorrento Peninsula. The story is that a simple combination of fried zucchini, pasta, basil, olive oil, and local cheeses came together almost by chance—and became one of Campania’s most beloved dishes. The original recipe remains a closely guarded family secret.

Stanley Tucci helped introduce that little piece of Nerano to an even wider audience through Searching for Italy.
But this one is my way.

I chose bucatini instead of spaghetti, and took some of the beautifully fried zucchini and blended it with Sicilian extra virgin olive oil and pasta water to create a silky zucchini cream. Then I brought it back together with the bucatini, cheese, and those golden zucchini slices for texture.

The inspiration is traditional.

The technique is mine.

And with Sinatra’s “My Way” playing in the background, the message felt pretty fitting.

Because at Scalici Collective, we believe in appreciating the classics—but also in making them personal.

Just a classic Italian dish, made my way.

08/23/2026

Il Dolce Far Niente 🇮🇹

There’s something about Café 1903 that immediately makes you want to slow down and stay awhile.

For me, it captures the spirit of il dolce far niente—the sweetness of doing nothing. More than simply taking a break, it’s a mindful way of living that celebrates being present, slowing down, and savoring simple, quiet moments without guilt or the need to accomplish something.

And that’s exactly what I loved about this place.

The atmosphere has that unmistakable Italian café energy—colorful, relaxed, a little lively, and full of character. It’s the kind of place where an espresso becomes more than just coffee. You sit, you take your time, you look around, and you simply enjoy where you are.

The espresso was excellent, made with illy, with the quality and richness I look for in a proper espresso. And the lemon pound cake was exceptional—moist, delicate, and just the right balance of sweetness and citrus.

Add a little Italian atmosphere, an espresso, something sweet, and a well-dressed man… and you have my kind of afternoon.

That’s il dolce far niente.

08/23/2026

Melanzane Croccanti alla Caprese 🇮🇹

I really love this dish.

It came together almost unexpectedly—starting with beautiful purple Sicilian eggplant and the idea of giving it a crisp, golden crust. From there, I started pairing flavors that I love: creamy buffalo mozzarella, ripe tomatoes, fresh basil, Parmigiano Reggiano, good olive oil, and a touch of balsamic glaze.

Somehow, everything just worked.

The contrast of the crispy eggplant with the cool, creamy mozzarella, the sweetness of the tomato, the saltiness of the Parmigiano, and that little hit of balsamic made every bite better than the last.

Sometimes the best dishes aren’t planned from beginning to end. You start with one ingredient you love, follow your instincts, and let the dish find its way.

This one definitely found its way.

08/19/2026

A little taste of Italy in Philadelphia. 🇮🇹☕️

Stopped by Bar Cicci today for a simple espresso, and I immediately loved the vibe. Beautiful space, great energy, and most importantly, a really high-quality espresso.

There’s something about finding a place that gets the details right—from the atmosphere to what’s in the cup. Bar Cicci definitely caught my attention.

I’ll definitely be back. And next time, I’m looking forward to experiencing Bar Cicci in the evening for aperitivo. 🍸

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Mount Laurel, NJ

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