FRESH Picked

lorida tomatoes burst on the scene in October, and the and has become one of the most popular menu items—as much for its shareability as its taste. “My ricotta recipe calls for milk, whole buttermilk, heavy cream, and salt,” says iconic Naples chef Tony Ridgway. “We source the tomatoes depending on seasonality. We add a healthy grind of salt before serving, because tomatoes want a lot of seasoning.” The dish is finished with grilled house-made ciabatta bread, baby romaine leaves, balsamic reduction, and basil oil. ()