Simple May cooking: what to prepare
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Introduction
May brings light, longer days, and lighter cuisine.
It's not yet summer.
But it's no longer early spring.
It's a transitional period, characterized by balance.
And precisely for this reason, cooking becomes simpler.
Fewer Steps, More Essentiality
We move away from more elaborate and structured dishes to simpler preparations, with fewer steps and more attention to ingredients.
It's not a sacrifice.
It's a choice.
Ingredients that Tell the Story of the Season
May's cuisine starts with what the season offers.
Not just what we find, but also what we gather.
Nettles, for example, become pasta.
With that pasta, we prepare green lasagna or tagliatelle.
Peas and new potatoes become light creams, perfect even to accompany a simple poached egg.
And then there are acacia flowers, which become tasty fritters that truly taste of spring.
These are ingredients that don't need much transformation.
They just need a little accompaniment.
Dishes that Truly Work
During this period, we choose dishes that:
- are prepared without haste
- are not heavy
- adapt to the day
A cream, handmade pasta, a fritter.
These are simple dishes, but full of the season.
The Table Also Changes
Not only what is cooked changes. How we sit at the table also changes.
The table setting is simpler; light is let in, and unnecessary things are removed.
May is this:
👉 less construction
👉 more naturalness
Conclusion
Cooking is about gathered ingredients, simple dishes, lighter gestures.
Because eating well can remain simple.
Always.