Spring is a time of rebirth, and in the markets the cabbages and other leafy winter vegetables give way to peas, asparagus, and many other wonderfully refreshing things that are especially nice after the long winter chill.
There's not much more refreshing than Pinzimonio: a big bowl of fresh vegetables, peeled and sliced, olive oil, vinegar, salt, and pepper, and little bowls for people to mix their seasonings to taste. Finger food of the highest order.
One of the nicest things about walking the woods in the spring is finding wild asparagus, and they are wonderful here. But so is tasty asparagus from the greengrocer.
This is one of the most classic Venetian feast dishes, and in the past could only be prepared when the Doge authorised it. We no longer have to await his pleasure, and it can be made year round thanks to frozen vegetables, but it really is best when made with freshly shelled peas.
Pasta alla Primavera is a terrific family of recipes: Primavera means spring, and exactly what goes into someone's primavera sauce will depend upon what he or she finds in her garden or market. Some go with artichokes, others with eggplant, and others still with zucchini...
My favorite way of enjoying zucchini flowers is dipped in batter and fried, because the crunchy saltiness of the crisp golden batter beautifully complements the sweetness of the flower itself, without overshadowing the flower's delicate flavor. They are also quite nice stuffed, and you will find links to stuffed zucchini flower recipes here too.
Torta Pasqualina is a traditional Ligurian savory pie that contains a great many eggs to celebrate the arrival of spring, and if made for Easter generally has a delicate multilayered crust that takes quite a bit of effort. If you instead use commercial puff pastry for the shell, and substantially reduce the eggs you'll have a tasty spring treat that's healthy and easy to make.
A tasty, refreshing recipe from Piemonte that is wonderful served hot, and even better when it has cooled.
A refreshing spring minestrone with peas and other garden delights.
Eggplant goes very well with tomatoes and cheese, and is wonderful in this recipe, which an Italian chef presented after the noontime news a few years ago.
Chicken is quite delicate, and is a perfect foil for all sorts of ingredients, including zucchini.
