Marching Into Spring: The Best Italian Food to Eat In March

March is a magnificent month in the Italian kitchen. It's the moment of delicate transition—where the cozy, robust flavours of winter say arrivederci and the bright, fresh notes of spring begin their gentle benvenuto (welcome).

At Carluccio's, we love celebrating this shift, embracing the last of the hardy winter vegetables while eagerly welcoming the first tender shoots and ingredients of the new season. This is the time to eat the best of both worlds!

The Last of Winter's Comfort Stars

Before we dive into spring's bounty, March gives us a final, glorious chance to enjoy the last of the heartier Italian ingredients at their peak.

1. Artichokes (Carciofi)

The Roman favourite, the artichoke, is a true star this month. In Rome, you'll find them prepared in two classic ways, both celebrating their rich, slightly nutty flavour:

• Carciofi alla Giudìa: Deep-fried until they resemble golden, crispy flowers. This Jewish-Roman dish is addictive and showcases the artichoke's tender heart and crunchy leaves.

• Carciofi alla Romana: Braised in white wine, olive oil, garlic, and Roman mint (mentuccia), resulting in an incredibly soft and aromatic dish.

2. Cavolo Nero & Radicchio

Many of the robust winter greens are still excellent in March, like Cavolo Nero (Tuscan kale) and the wonderfully bitter, crisp-leafed Radicchio from the Veneto region.

• Enjoy these in rich soups like Ribollita or charred simply over a grill (alla griglia) to bring out their unique, deep flavour.

🌱 The First Signs of Spring

The true joy of March is the appearance of the first spring ingredients. They are delicate, vibrant, and bring a refreshing lift to the Italian table.

1. Asparagus (Asparagi)

Though they peak later in spring, the first slender spears of asparagus start to appear in March, particularly in Northern Italy. This versatile vegetable is the quintessential sign of spring on a menu.

• Try it: In a creamy Risotto, where the rice's starch and cheese beautifully complement its fresh, earthy notes, or simply blanched and served alla Milanese—topped with a fried egg and shavings of Grana Padano.

2. Peas and Broad Beans (Piselli e Fave)

Towards the end of the month, the first fresh peas and broad beans arrive. They are sweet, tender, and rarely found outside of the shell, ready for shelling in the kitchen.

• Perfect Pairings: Use fresh peas in a simple pasta dish with pancetta (known as Pasta coi Bisi in Veneto) or enjoy broad beans raw alongside slices of Pecorino Romano cheese—a classic pairing to celebrate the change of season.

3. Spring Onions (Cipollotti) and Leeks (Porri)

These milder, sweeter members of the onion family replace the sharpness of winter onions. Leeks are especially prized in March and are wonderful cooked down slowly into a creamy, comforting Leek and Potato Soup often finished with a drizzle of quality olive oil and a sprinkle of pancetta.

A Burst of Italian Citrus Flavour

March marks the close of the Italian Citrus season. Make sure you get your fill of the gloriously juicy blood oranges (arance rosse) and fragrant lemons (limoni). These are perfect for both sweet and savoury dishes.

• Use the vibrant zest of the Amalfi lemons in a Pasta al Limone for a light, zesty meal, or simply enjoy sweet blood orange segments layered with thin slices of Fennel and a sprinkle of black olives for a refreshing Sicilian salad.

March offers a truly exciting menu. It's the culinary equivalent of watching the first flowers bloom after a long winter—a reminder that the best flavours often come from nature's careful, seasonal rhythm.

Buon Appetito!