With the arrival of spring here are the fruit and vegetable stalls. are filled with colors and scents capable of conveying that magic that, with a pinch of imagination, allows us to invent or rework delicious and flavorful recipes. Thus the kitchens, following the time of the seasons, finally open their doors to spring, to transform the authenticity of its fresh produce into dishes that are sought after but always linked to the scents of the garden.
And as winter comes to an end, so its vegetables give way to those typical of the smile season such as the asparagus, basil, chard, green beans, broad beans, fennel, tomatoes, peas, turnips and radishes, spinach, and zucchini.

Freshness and aromas are released and become more intense, enriching even the simplest dishes such as creams and salads. A puree made from a simple salad of fresh vegetables or a soup in which the harmony of pumpkin and carrot is enhanced by aromatic herbs are just some of the examples with which seasonal products can be brought to the table.

Bontà di Stagione opened the doors to spring with its all-you-can-eat menu to immerse yourself in, getting lost and savoring all the ingredients and their scents. And so a velouté of peas, zucchini and ricotta with a simple addition of semi-candied cherry tomatoes and flakes of seasoned ricotta grated on top becomes a dish that is hard to keep your distance from. And why not try a tomato soup, enhanced by stracciatella and two leaves of fresh basil. With such special and genuine ingredients, it takes little to experiment, invent and create new recipes. Don't miss the opportunity !!! Run to the stove!