We all know that Italian cooking likes to follow the seasons, and rather than relying on the same fruits and vegetables year-round, we just choose what’s naturally at its best. Spring is a key moment in this cycle: nature awakens, the air gets light and fragrant, just like the way we cook. We move from the rich, hearty dishes of winter to the lighter, fresher flavors of the warmer months. Nothing marks this change better than ingredients like asparagus, artichokes, fava beans, and peas, which find their way into everything from soups to pasta. Seafood also takes on a bigger role, with white fish and shellfish becoming staples in coastal regions.
Asparagus, a springtime favorite
When you see asparagus at the market, you know spring has arrived: green, white, or purple, it finds its way into risottos, frittatas, and even into simple side dishes where it is lightly blanched and drizzled with olive oil and lemon. Another satisfying way to enjoy asparagus is by cracking an egg on top of it, adding some Parmigiano and black pepper, and enjoying it with a big slice (or two!) of homemade bread. Besides the green and white varieties, don’t forget Italy also has purple asparagus, grown in the Piana di Albenga, in the Savona province of Liguria. Sweeter and richer in antioxidants, it is a true delicacy, just like wild asparagus, which you can find in forests and in the countryside: it has a thinner, darker appearance and a more intense, slightly bitter flavor that adds a lot of character to risottos and frittatas.
Tasty spikes: artichokes!
Artichokes are another staple of the Italian spring kitchen, but nowhere are they more revered than in Rome, where two iconic preparations reign supreme: carciofi alla Romana sees whole artichokes stuffed with a mixture of garlic, parsley, and mint before being slow-cooked in white wine and olive oil until tender. Meanwhile, carciofi alla Giudia, a legacy of Rome’s Jewish culinary tradition, involves deep-frying artichokes until they become crisp and golden. Beyond these classic Roman dishes, artichokes are also used in pasta sauces and vegetable medleys throughout the country. If they are very fresh, you can also slice them thin and add them to salads.
Fava beans: you can pair them with everything
Few combinations are quite as good as fava beans and pecorino cheese! This tradition, which is particularly strong in central Italy, wants fresh fava beans eaten raw alongside slices of sharp, aged pecorino. In other parts of Italy, it is also common to pair them with thick slices of salame. Very simple combinations, but oh-so good! And often enjoyed as a snack during Labour Day celebrations on the first of May.
Vignarola, Lazio’s own name for spring
In Lazio, one of the most iconic springtime dishes is vignarola, a vegetable stew made with fava beans, artichokes, peas, lettuce, and guanciale (cured pork cheek), all gently braised in olive oil. The result is a rich yet fresh mix of flavors, often served with crusty bread to soak up the juices. Simple and yummy!
In Lucca, springtime tastes like garmugia
Tuscany is known for its rustic and straightforward approach to food. Here, especially in Lucca, spring is synonymous with garmugia, a lesser-known but much-loved spring soup. Garmugia features fava beans, artichokes, asparagus, and peas, all combined with pancetta and ground veal to create a hearty yet fresh-tasting soup. Unlike heavier winter soups, garmugia is light and fragrant, which makes it ideal for the transitional season; traditionally, it is enjoyed with slices of toasted bread.
Cappon magro: Liguria’s seafood salad
Moving towards the coast, Liguria presents one of Italy’s most visually striking spring dishes: cappon magro. Despite its name, which suggests a dish made with capon, this elaborate seafood salad contains no poultry; instead, it layers boiled white fish, shrimp, and various spring vegetables atop a base of hardtack biscuits softened with vinegar and garlic. The entire dish is then drizzled with a green sauce made from parsley, capers, and anchovies. Originally, cappon magro was a meal for fishermen, but today it is considered a true delicacy, prepared and enjoyed only on special occasions.
Nothing says primavera like fiori di zucca
In a couple of months, when we are getting closer to summer, zucchini blossoms — or fiori di zucca, as we say in Italy — will start to appear in markets. Golden and delicate, fiori di zucca are often stuffed with ricotta cheese and fresh herbs before being dipped in a light batter and fried. They can also be stuffed with mozzarella and ham or battered and fried on their own. Some regions, particularly Lazio, also incorporate anchovies into the stuffing for extra flavor.
The sweet side of spring: la pastiera and Easter colomba
When Easter comes, so dopastiera Napoletana and colomba. Pastiera, as we all know, is a rich ricotta and wheat berry tart from Naples, typical of springtime. With its sweet and fresh notes of candied citrus and orange blossom water, it is a triumph of floral, zesty flavors, with a creamy and decadent texture able to satisfy everyone with a sweet tooth.
Equally important is the Colomba di Pasqua, a dove-shaped Easter bread similar to panettone, made with flour, eggs, sugar, and butter, and usually topped with pearl sugar and almonds. Soft and fragrant, buttery and golden, it is traditionally served on Easter Sunday as a delicious symbol of peace and springtime renewal.
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