What a long, glorious Spring we've been having.  I feel that nearly everyone is celebrating the beauty of the season, cutting bouquets of flowers and whipping up endless variations on asparagus or strawberry.  Our friends in Italy are certainly not immune to the charm of the season.  And Chef Jerry Pellegrino is proud to say, they even have a dish named after this time of year.

<p>What a long, glorious Spring we've been having.  I feel that nearly everyone is celebrating the beauty of the season, cutting bouquets of flowers and whipping up endless variations on asparagus or strawberry.  Our friends in Italy are certainly not immune to the charm of the season.  And Chef Jerry Pellegrino is proud to say, they even have a dish named after this time of year.</p>

Every Tuesday morning at 8:45 WYPR listeners are treated to a tasty serving of culinary advice on Radio Kitchen.

Advertisement