Celebrate Spring with a Five-Course Italian Feast

As the winter chill fades and sunshine bathes the land, Italy awakens with a symphony of flavors. From verdant Tuscan hills to sun-drenched Sicilian shores, spring bursts forth with fresh, seasonal produce that inspires culinary delights.

Italian cuisine thrives on simplicity, fresh ingredients, and vibrant flavors, making it perfect for showcasing spring's bounty. This complete menu is ideal for welcoming the season at your table or choose your favorites to create your own personalized spring feast.

5 Springtime Flavors: A Seasonal Italian Menu

Indulge in a delightful journey through the tastes of spring with this complete Italian menu:

1. Appetizer: Vignarola romana

A traditional Roman dish featuring with artichokes, broad beans, peas, and romaine lettuce, cooked together with pancetta and pecorino romano cheese.

Recipe:

• Clean the artichokes, remove the thorns and cut them into wedges.
• Blanch the broad beans and peas for a few minutes.
• Chop the pancetta and brown it in a pan with a drizzle of olive oil.
• Add the artichokes, broad beans, peas and thinly sliced romaine lettuce.
• Cook for a few minutes, adding a little water if necessary.
• Season with salt, pepper and grated pecorino romano cheese.

2. First course: Risotto agli asparagi (Asparagus risotto)

A timeless spring classic, asparagus risotto is deceptively simple to prepare yet boasts a refined taste. Asparagus, a quintessential spring vegetable, lends the risotto a delicate flavor and vibrant green color.

Recipe:

• Clean the asparagus and cut them into small pieces.
• Sauté the chopped onion in a saucepan with a drizzle of olive oil.
• Add the rice and toast for a few minutes.
• Deglaze with white wine and add the vegetable broth a little at a time, stirring continuously.
• Add the asparagus and cook for about 15 minutes.
• Cream with butter and grated Parmesan cheese.

3. Second course: Carciofi alla romana (Roman-Style Artichokes) 

Artichokes are another must-have ingredient in Italian spring cuisine. Carciofi alla romana is a simple and flavorful dish featuring whole artichokes cooked in a pan with olive oil, garlic, parsley, and mint. This light and flavorful dish is perfect for the season.

Recipe:

• Clean the artichokes, remove the thorns and cut them into wedges.
• Soak them in lemon-acidulated water to prevent them from blackening.
• Sauté the chopped garlic in a pan with a drizzle of olive oil.
• Add the artichokes, deglaze with white wine and cover with water.
• Cook for about 30 minutes, adding water if necessary.
• Season with chopped parsley and mint, salt and pepper.

4. Side dish: Involtini di melanzane (Eggplant rolls) 

A savory and delicious side dish that complements any spring main course. Thinly sliced eggplants are stuffed with a ricotta, salami, and mozzarella filling, then fried or baked to perfection. This dish is rich in flavor and steeped in tradition.

Recipe:

• Cut the eggplants into thin slices and grill or fry them.
• Prepare the filling by mixing the ricotta, chopped salami, grated mozzarella, chopped parsley, salt and pepper.
• Spread the filling on the eggplant slices and roll them up.
• Bake the rolls in the oven at 180°C for about 20 minutes.

5. Dessert: Tiramisù

No Italian celebration is complete without a classic dessert. Tiramisu is a creamy and decadent dessert made with ladyfingers, coffee, mascarpone cheese, eggs, sugar, and a touch of bitter cocoa. It's the perfect way to end your spring feast on a high note.

Recipe:

• Separate the egg yolks from the whites.
• Whip the egg yolks with the sugar until a foamy mixture is obtained.
• Add the mascarpone and mix well.
• Whip the egg whites until stiff and gently fold them in.
• Soak the ladyfingers in coffee and arrange them in a dish.
• Spread a layer of mascarpone cream over the ladyfingers.
• Repeat the layers of ladyfingers and cream until you have reached the desired height.
• Sprinkle with bitter cocoa powder and refrigerate for at least 2 hours.

Buon appetito!