2. “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.

3. 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.

4. 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.

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

6. 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.

7. 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.

8. 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 .

9. 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: