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Our Best Spring Recipes

Our Best Spring Recipes

Spring has finally arrived, bringing along armfuls of our 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 new 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.

Pea Crostini with Ricotta, Mint, and Lemon Zest | Recipe on Eataly Magazine

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

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.

artichokes

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.

Spring Pea Ravioli at Eataly

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.

lasagna pasta pesto

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.

Gnocchi

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.

salmon with Salmoriglio Sauce

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.

Tagliata Italian Grilled Steak Eataly

TAGLIATA

Simple and delicious, tagliata is one of Italy's most popular steak dishes. Named for the word tagliare, or "to cut," this steak is most often prepared with a boneless cut like New York Strip, grilled to perfection with simple seasonings. Serve with arugula salad and you've got a perfect spring dinner.

crostata

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!