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What a beautiful post, Giulia! Spring is my absolute favourite season for cooking, and everything you share here is the sort of thing I love to make, simple store cupboard or pantry ingredients livened up with the promise of fresh spring produce. I am so excited about the arrival of asparagus, I’ve just written about how much it means to me, and dragging the first poached spears through softened butter with black pepper yesterday was a total joy, it made me excited for everything to come. I haven’t managed to grow peas and broad beans since having my daughter, but this is on the horizon for next year. There’s nothing like eating them fresh from the pods.

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I used to think my favourite season for cooking is summer, but this year spring has really conquered my heart with its asparagus and fava beans!

This year I planted for the first time B-road beans with Livia, my 2 year old daughter, and now every day we check how tall they are getting: very excited for the first broad beans we will pick together. Never tried with peas, but we will definitely plant them for the next year. I love how I am rediscovering all the fresh ingredients with fresh new eyes thanks to her enthusiasm

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I have felt exactly the same way with regards to weaning my daughter! Her pure joy as she tries ingredients for the first time has really reignited my passion for so many simple foods. What a privilege! X

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It's too early for them right now, but soon I'll be able to get my hands on apricots. This year, I want to try apricot salsa. I also have been cooking lots of asparagus. It's one of my favorite vegetables.

I'm so glad I discovered your Substack, I love looking at delicious food pictures and reading recipes and imagining someday I'll actually remember to add the ingredients to my shopping list so I can attempt to recreate the recipe.

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Hello Megan, so glad to find you here on Substack, it is definitely my favourite space 🧡

I do love apricots, too! We have a huge tree and it produces tons of apricots every three year. This is the year without apricots 😩 apricots salsa sounds delicious: how would you use it?

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I like to keep it simple and eat it with tortilla chips, but I hear those are impossible to get in Italy, so I would try it on top of a white fish like tilapia or something.

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You just created a new need! I’ll be working on that when the season comes. Do you have a recipe to share?

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Alas, I do not. I tend to hunt around the Internet for one whenever the need arises.

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Apr 20, 2023Liked by Giulia Scarpaleggia

A couple of favourites: lamb ragu with broadbeans, and asparagus risotto. Like you, I can't grow rhubarb either - it doesn't like our summer humidity.

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Lamb ragu with broad beans? How good is that!!

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Apr 23, 2023Liked by Giulia Scarpaleggia

Just planted next season's crop, so the waiting game begins.

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The one constant recipe I make in Spring is Pizza Rustica. It's made for Easter and Easter comes in the Spring. I also make a medley of peas, artichoke hearts and asparagus sauteed in olive oil & garlic. It's a delicious side dish to go with chicken and fish.

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Yum! I have to try pizza rustica, I am sure I would love it

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Apr 19, 2023Liked by Giulia Scarpaleggia

Two favourites; asparagus and pea salad (with the first asparagus and peas and shoots), asparagus and pea risotto (again with the first of each). Both conjure up spring for me and the first brings back memories of camping trips in Norfolk with friends when we would buy the ingredients straight from the local farms and make on the camp site. Happy days.

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The most uncomplicated food, bought locally, cooked with friends: it doesn’t get any better!

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Apr 19, 2023Liked by Giulia Scarpaleggia

Just made Vignarola accompanied by bruschetta last night. Delicious and satisfying!

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Such a simple, seasonal dish, but so satisfying

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Apr 19, 2023Liked by Giulia Scarpaleggia

Love rhubarb grows at my parents in Illinois. But not here in Texas....but found it in the frozen fruit section at the grocery store. Bought 2 bags will see. Cooked rhubarb in yogurt amazing

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If only I could find frozen rhubarb! Yes, I would love it roasted on yoghurt

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