By Cory Baldwin
Toast the end of summer this weekend with a languorous Italian-style luncheon, indulgently taking the whole afternoon for the meal, all the way through to the early evening. Simple preparations and make-ahead recipes mean less kitchen time for the chef and more time to savor what's at the table: a grazing-conducive spread of ricotta crostini with chestnut honey, marinated zucchini, speck and fontina sandwiches, and a peppery raw artichoke salad. When the shadows start lengthening, it's time for dessert. Almond biscotti, chocolate gelato, fresh fruit, and tiny glasses of Amaro, a bracing, bitter digestif.