From Winter’s Embrace to Spring’s Promise

As spring brightly blossoms, we embrace the renewal of nature. Vibrant landscapes slowly return, sweeping the terrain with the first wildflowers and herbs of the season. Tuscany’s romance takes on a different hue this time of year, veiled in misty mornings and framed by red-streaked sunsets that whisper of warmer days ahead. Traditions abound, infusing these lengthening days with the indulgence and whimsical allure of La Dolce Vita. 

Togetherness remains a constant theme—and spring is the time to bring these cherished moments back outdoors. It’s also the season to experience one of Italy’s most beloved dishes: zucchini flowers. Delicate, yet rich in flavor, they’re often prepared stuffed with cheese and fried to perfection. 

And soon, summer will arrive. The Tuscan hills will soften into a painted crescendo of light and bloom, and the beloved gardens of Florence—Boboli, Bardini, and beyond—will be in their full glory. Until then, we immerse ourselves in these sweet moments of spring’s last breath.

Some of this season’s most decadent ingredients grace our kitchens only briefly, inspiring us to seize the moment and indulge. Artichoke, asparagus, and fava beans are among the spring’s finest produce. Herbs like oregano and basil share the spotlight, their fragrance infusing the air, their flavors complementing the freshest of dishes.

So let’s savor these last weeks of the season, with vibrant recipes and good company, as we look ahead to summer’s splendor.

Written by Alexandra Petros for Piccola Cucina.

Follow my journey on Instagram @alexandrapetros, and read my latest articles at alexandrapetros.ca.

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Fresh Lemon Pasta

Ingredients

• 400g homemade tagliolini (or high-quality store-bought)
• 80g unsalted butter, cubed
• Juice of 2 fresh lemons, squeezed at the moment of preparation
• Zest of 1 lemon (optional for extra brightness)
• 100g freshly grated Parmigiano-Reggiano for serving
• Sea salt for pasta water

Preparation

1. Bring a large pot of generously salted water to a rolling boil. Cook the pasta until al dente (about 2-3 minutes for fresh tagliolini, or according to package instructions for store-bought).
2. While the pasta cooks, warm a large skillet over medium-low heat. Add the butter and allow it to melt gently.
3. Important: Squeeze the lemons at this moment directly into the pan with the melted butter for the most bright and fragrant sauce.
4. Using tongs or a pasta fork, transfer the pasta directly from the boiling water into the skillet with the butter and lemon juice. The starchy pasta water that clings to the pasta will help create the emulsion.
5. Toss the pasta gently in the sauce, adding a splash more pasta water if needed to achieve a silky consistency.
6. Divide the pasta among warmed plates or bowls.
7. Finish each serving with a generous amount of freshly grated Parmigiano-Reggiano – more than you’d think you need, about a handful per serving.