The secret to achieving a recipe that enhances the flavors and aromas of each ingredient is hidden among store counters and supermarket shelves. Knowing how to identify the right product and choose the freshest one, especially respecting its seasonality, is a guarantee in the kitchen that is worth more than resorting to special chef's gimmicks.

When choosing your menus, therefore, it pays to always give the Priority to the seasonality of ingredients because the flavor and wholesomeness of fresh foods, interwoven with tasty recipes, will bring you extraordinary results.

During the winter the vegetable cart is filled with beets, chard, broccoli, artichokes, thistles, cardoons, catalonia, carrots, cauliflower, cabbage, Brussels sprouts, chicory and chicory, endive, lettuce, leek, red radicchio, turnip, spinach, Jerusalem artichoke, lamb's lettuce, squash, turnip greens, celery, celeriac, savoy cabbage, and beans.

Very important to choose and cook vegetables only in their natural ripening period as they reach the peak of their taste, palatability and, above all, their nutritional properties because they are richest in vitamins and minerals.

If it wasn't already before in your kitchens, from today, respecting seasonal ingredients will therefore have to rhyme with innovation and creativity because we will rhythmically renew the menu according to the availability of ingredients in order to enhance their qualities, benefits, properties and secrets.

Take a cue from my proposals to present on your table a menu with the scents of the garden, with the flavors of tradition in which, however, a hint of magic is hidden.

The real secret? Freshness in the shopping cart.