Meteorological spring begins today, March 1; the astronomical one with the equinox on Wednesday 20th of this month. There March spending It therefore reveals this moment of transition towards the new season: we still find abundant fruit and vegetables typical of winter and spring products are already appearing on the shelves.

Wild, cultivated, green and white

But we’ll be there soon. In March the first “official” announcements of spring come with asparagus: those cultivatedbut also those wild (pungent asparagus, Asparagus acutifolius) widespread throughout central-southern Italy, especially suitable for the preparation of excellent first courses with tagliatelle, macaroni (in Marche), Pici (in Tuscany) e you strangulate (in Umbria). The variety commonly cultivated in Italy, especially in Campaniait is thecommon asparagus (Asparagus officinalis), selected for cultivation already in Roman times. Among these, the varieties are valuable whitelike theasparagus from Bassano del Grappa in Veneto, that of Tavagnacco in Friuli and that of Cantello in Lombardy, which grow largely underground. White asparagus was selected much later, in the 16th century, when a hailstorm devastated the asparagus crops and the farmers made do by consuming the roots not yet emerged from the ground. In addition to traditional first courses, cultivated asparagus can be used for recipes such as asparagus cream and fried cream puffs; crepe lasagna with asparagus and taleggio cheese; soft eggs with asparagus cream; bruschettona, hummus, asparagus and courgettes.

Those cute beards

Next to asparagus, the other symbol of March dishes is made up of agretti or friar beards or negus beards. A very common ingredient in Roman cuisinebut who is meeting a growing success throughout Italy for its dietary qualities (just 17 kcal per 100 g): they are rich in water and fibre, have an excellent effect on diuresis and intestinal regularity. They also contain vitamin A, C and group B, especially B3. Mineral salts include potassium, calcium, magnesium and iron. In addition to their diuretic properties, they have purifying properties, thanks also to the high presence of chlorophyll and remineralising properties. Agretti usually go boiled and sautéed in a pan with garlic and oil, but in the first courses they also act as scenographic “green spaghetti” along with the “normal” ones. Or in the filling of ravioli or gods cannelloni. With their slightly bitter flavor they are also excellent in savory pies, such as in tarts with stracchino and agretti; in the flans; with the trout; with the potatoes; or with raisins and lettuce dressing. But be careful: the agretti season begins at the end of March and is very short. In May they will already be nowhere to be found.

Agretti with olives and dried tomatoes

Agretti, a rare and delicate first fruit, to be combined with olives and dried tomatoes for a simple and seasonal recipe

Go to the recipe

March’s shopping: spinach and Brussels sprouts

March is the right time for children too spinachas well as some spring onions. Excellent time for artichokes, with the violets, the thorny ones and the various violets present almost everywhere at the same time. The reign of winter vegetables, the family of damn in the lead, even if the season for them is now in its waning phase. With the exception of Brussels sproutsespecially good in February, but which are also appreciated in March, as well as the chard and the leek. Green light also at Fava beans.