This post is also available in: Italiano

From this month on, Stefania (see the “About” section) will become part of the blog as a new collaborator.

When there’s an opportunity in the middle of the busy life of everyone, we thought that we’d offer you a recipe. Every day I discover that food always seems to enter also in my professional career, finding its own unusual way.

March is a period of transition from winter to spring. It’s a special time for the yard and the garden and in a certain sense, to people. Slowed from the pace of activities inside, we begin to “feel spring,” the desire to do, but at the same time, the fatigue that the first outdoor activities carry with them.

This month we still find almost all of the winter vegetables: cabbage, fennel, radicchio, chicory, and artichokes. It’s the last time to taste the radicchio di Treviso and the first for “mamme romane” a particular variety of artichokes.

The first recipe and tips for buying are dedicated to radicchio di Treviso.


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