Vignarola (Roman Spring Vegetable Medley)
This iconic Roman dish called la vignarola is a ‘medley’ of spring vegetables made from spring onions, fava beans, artichokes, peas and […]
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Spring
Abbacchio alla romana (Roman Style Roast Lamb)
Abbacchio alla romana, Roman Style Roast Lamb, or abbachio alla cacciatora as it is called by Romans themselves, is perhaps
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Carciofi alla giudia (Roman Jewish-Style Artichokes)
Carciofi alla giudia, or Jewish-style artichokes, are one of the signature dishes of Roman Jewish cooking. Even if a lot
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Agnello brodettato (Roman Easter Lamb Stew)
In Italy, as elsewhere, lamb—especially the milk-fed baby lamb called abbacchio—is strongly associated with the spring. Roman cookery in particular
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Tiramisù alle fragole (Strawberry Tiramisu)
Tiramisù is one of those desserts everybody’s tried, and it seems just about everyone loves. But did you know that
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Pasta con asparagi e gamberi
If you’re looking for a quick and easy pasta dish, pasta con asparagi e gamberi, or Pasta with Asparagus and
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Risotto agli asparagi (Asparagus Risotto)
These days you can find asparagus in the market all year round but, for me, they signify Spring. I enjoy
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Torta Pasqualina (Easter Pie from Liguria)
Savory pies and enriched breads figure prominently on the Easter dinner table. We’ve already featured a couple Neapolitan examples on
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Carciofi coi piselli (Braised Artichokes and Peas)
Two iconic spring vegetables, artichokes and peas, are braised together with an onion flavor base to make this simple but tasty
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