Splendido. Primavera/Estate

Traditional specialties play a significant role during certain occasions in Italy. With monk's beard, artichokes, and fava beans, spring is welcomed. The Torta Mimosa is a must for the Festa della Donna on March 8, and on San Giuseppe, March 19, every pastry shop is filled with countless Zeppole. In Abruzzo, there is no May 1st without the vegetable stew Virtù, and in Sicily, people enjoy almond granita for breakfast on the hottest days of the year. What recipes have emerged from cherry cultivation in northern Italy, and what is the significance of asparagus in Italy? Whether it's risotto, salad, or pasta, Mercedes Lauenstein and Juri Gottschall demonstrate once again how little is needed for truly good food: the ambassadors of authentic Italian culinary culture advocate for reaching a higher level of enjoyment with high-quality products and without precise measurements. With well-researched texts on seasonal highlights of culture and agriculture, stunning photos, and over 70 new spring and summer recipes, they guide us and share their enthusiasm for Italy.