Spring on toast & toast for spring

Spring on toast & toast for spring. Grab the season of rebirth and cherry blossoms into your hand and savor these springful toast slices accompanying your senses into the new cycle of life with colors, delicate taste, seasonal food, elegance and a completely natural sparkling wine from LaStaffa, a classical method biodynamic verdicchio wine with a small percentage of trebbiano grapes, a true rarety, cultivated in the rolling hills of Staffolo nestled in the hills in the north of the Marche region, in the Esino valley. In fact its name is “Mai sentito” (Never before heard of). It is a perfect match here and its so appropriate to make a toast to spring, summer coming up and Mother Earth, with this fresh, crisp, fruity and extremely convivial natural spumante, expressing in such a beautiful way the distinct characteristics of the area.

 

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Ricotta filled fried zucchini flowers

Fried zucchini flowers are one of Italy’s most elegant and graceful street foods. Like so often in Italian cuisine, the variants are numerous, and every region has its traditional recipe. Then you can make your own variations to the theme of course. When its delicately crunchy surface gives in to the soft filling, is a magical moment for the senses. It’s an authentic sensation, unique. Normally sparkling water is used in the batter, but I made a sparkling wine variant to the theme, that I thing is matching perfectly with the mild flavor of the flower dumplings. The chopped chive is also giving a mild contrast to the cheese in the filling. A romantic tête-à-tête dinner or an elegant appetizer. This is your dish.

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Fig & pancetta skewers

These fabulous barbecue skewers, always remind me of Icelandic bright summer nights barbecue parties. When the short summer announces its arrival in Iceland, the fresh summer air mingles with the sweet smell of barbecue from backyards all over the country. Precious moments, conviviality under the caressing rays of the midnight sun.

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