“The flowers of spring are winter’s dreams related at the breakfast table of the angels..”

Is this what Kahlil Gibran, Lebanese poet ,says about spring. Spring brings with her inspiration for poems, new loves bird’s songs and flowers. Spring changes the colours of the world, and the colour everyone’s house. Put away that red tablecloths christmas embroiders; put away that woolen Sweatshirts ; put away that winter sheets, where in the morning anyone wants to get up. Let’s open the windows, and let’s wander the spring’s breezes in the rooms, that bring with them the beginingof a new season.

But in the meanwhile ...let’go open the fridge. Because works are better with a full belly.

Sometimes proposed like starter,

It’s filled with cheeses,meat,some

spices and gratined in oven. They

are the ideal for who wants to

replace the usual and obsolet daily

dishes with something new.

This dish contains a complete amout of nutrients, thenks to the presence of legumes. Turnip Tops ensures fibres. Animal Proteins are represented by Pecorino cheese.

The classic rivisitation of a tipical Emilian dish like Bolognese Lasagne in Spring version. It’s made with vegetables instead of meat.

Lumb carré is a refined and delicate second course, for who loves pinky perfumed tender meat. This dish is typical of Sud Italian’s lunch.

Colourfuls and seasonals vegetables are perfect to be a second course side dishes. They are pleasing to both chromatic level and taste.

A refreshing sweet , for fine taste. Strawberries are the tipical spring fruit and they can be used in many ways ,from fruit salad to semifreddi, or, in our case,they can also used as filling small tarts.

During Spring, in Italy, Easter is celabrated. This is an important period for Christians because symbolizes the resurrection of Jesus. In my family, my grandmothers, every year from when they were child, practice the eggs paint. They boil the eggs in the water where they put yellow wildflowers or herbs that make them so colorful and brilliant. After dried , the eggs are ready to be eat .

One in Northern Italy, created by the historical company Motta, and included in PAT (traditional Italian food products) by Mipaaf (Ministry of Agriculture, Food and Forestry).

The other one in Southern Italy, more precisely in Sicily, also insert in PAT by the Mipaaf.

In Italy, there a re two version of it: