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The long-awaited spring after the floods of winter brings an opportunity to experience that burst of flavour of the wonderful new ingredients in season in central and southern Italy, such as the barba di frate -monk's beard - (a spinach related vegetable from central Italy, rich in minerals and resembles grass), the fresh peas, broad beans and cipollotti (large spring onion) as well as asparagus.

A few winter vegetables such as catalogna chicory, cime di rape and fennel are delicious for a few more weeks, and best of all artichokes, perfect for the next two months are included in many dishes on this menu.

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