Spring has finally arrived, bringing with it armfuls of fresh produce, bright pasta dishes and light preparations of our favorite cuts and catches. In Italy, primavera is all about embracing the change of season, and the fresh ingredients that come with it.
Whether you find yourself seeking some culinary spark for your kitchen, or new ways to freshen up your favorite Italian plates, read on for our best spring recipes to celebrate spring the Italian way.
CROSTINI CON PISELLI
A delicious way to use up leftover bread, we've dressed up these "little toasts" with delicate spring peas, fresh mint, lemon zest, and extra virgin olive oil, using a spread of ricotta cheese as "the glue" to hold the peas on top of each slice.
PINZIMONIO
While the concept of eating raw vegetables in dip may feel modern, pinzimonio – shaved vegetables in a dressing – actually dates back to the Renaissance in Toscana. At banquets, grand centerpieces featured sliced vegetables that were eaten at the beginning and the end of the meal. Get this recipe for a fresh spring salad made with shaved, in-season produce.
CARCIOFI ALLA ROMANA
Not sure how to trim an artichoke? Get our guide, then make this Roman-style preparation. Made with fresh herbs, lemon, and garlic, the result are tender, flavorful artichokes that taste like the best versions of themselves.
RAVIOLI AI PISELLI
Made with delicate egg pasta and stuffed with fresh ingredients, nothing says primavera quite like ravioli. This bright ravioli recipe wraps sweet spring peas in fresh pasta dressed in a refreshing lemon-butter sauce.
LASAGNE AL PESTO
For a lighter update on the Emilia-Romagna classic, layer silky lasagne sheets with savory basil pesto. The result is a comforting one-pan dish that will warm you up on the chillier spring days, but still captures the fresh flavors of the season.
WILD NETTLE GNOCCHI
While often served in Toscana, nettle gnocchi are common throughout many regions in Italy. When ortiche (wild nettles) are available, the best place to find them is at a farmers’ market, although other bitter greens like dandelion could be substituted.
PESCE AL SALMORIGLIO
This style of sauce comes from Sicilia, where centuries of both salt harvesting and fishing made locals experts at preparing their daily fresh catch. A truly "less is more" approach, this briny sauce is paired with roasted spring produce and any in-season catch for a quick and fresh meal.
POLLO ALLA CACCIATORA
Meaning "hunter-style" and boasting a stew-like sauce, this dish is perfect for the transition from winter to spring, when chickens head out to pasture and can feed freely on the first of fresh grasses and clover. Our chefs recommend serving over a bed of warm polenta, although this is just as good with a hunk of crusty, fresh bread for sopping up the sauce.
CROSTATA DI MARMELLATA
Choosing a quality fruit jam is the key to this classic Italian dessert. Every home baker and her nonna has a favorite recipe for crostata alla marmellata, often incorporating homemade jam created with ripe fruit from the orto, or garden patch. No need to consult your own garden – just explore our full selection of preserves and jams made with fruits harvested at peak ripeness.
Ready to starting cooking? Get all the ingredients at your local Eataly with grocery delivery or pick-up, or shop online to stock your pantry. Buon appetito!
