It's springtime in Italy with lots to celebrate. Let's begin with the biggest and best festival that's a national holiday too - la festa della Repubblica , marking Italy's unification as a republic, it was on June 2.

On June 13 the town of Anacapri, on Capri, turns into one giant festival as they celebrate Sant'Antonio. There's a parade with the saint; it's carried on the shoulders of local religious folks. Residents decorate their homes with yellow broom, while rose petals are tossed along the tiny streets and pizze fritte and vino are passed out to all; fireworks go off at midnight.

The Palio di San Giovanni is held in Fabriano, in Le Marche, and kicks off June 20 to June 24. Streets there are decorated with tapestries made of flower petals; locals dress in traditional garb and take part in a flag throwing competition and visitors come from around the world.

June rounds out with the Vatican in Rome celebrating the feast of San Pietro. Positano's small chapel of Saint Peter also celebrates with food, games and fireworks on June 29. 

In the glorious month of June, we not only celebrate all of these feast days, but we celebrate primavera . Primavera which translates to springtime is an ellipsis from the phrase alla primavera meaning 'in the style of springtime!' Mother Nature's arrival was evident this morning when a soft air and light dew cast a veil of color on my English roses. The warm Italian sun and volcanic soil have already nourished these flowers to grow as big as tea saucers. Pink taffeta, raspberry, candy apple red, bianca , coral and butter yellow roses frame our Italian garden and infinitely scent the air.



My Italian garden is laden with the first fava beans, asparagus, spring onions, artichokes, radish and herb garden too. I'll start with the fava or broad beans. They're scientifically known as vicia faba, and are burgeoning. Growing big and tall, they're a lean source of protein and loaded with vitamin K, vitamin B-6, potassium, copper, selenium, zinc and magnesium. Fava beans show up everywhere this time of year. Romans, sauté their fava with guanciale, pork cheek, then add grated Percorino Romano, while Neapolitans stir fry theirs with spring onions until creamy, then toss with pasta. Sicilians use fava beans in a typical soup called macco di fave e finochietto, beans with fennel, while Pugliesi purée their beans and serve with bitter wild chicory.

 

Another favorite at this time of year is asparagus; the ones in my garden are super special. They were planted many years ago by my father. Growing green and tall, they're a heavenly sign from up above.

Asparagus are a perennial from the lily family and are cousins to the onion, garlic and tulip. Remember, when you plant asparagus for the first time they will not sprout until 2 to 3 years later. Once they come up, they'll continue to grow each year and have a life span of 25 years. They grow both as male and female; the female plants produce berries.

Dark purple asparagus are gorgeous and turn green when cooked. White asparagus are grown in the shade so there is less chlorophyll, with the most famous variety grown in Bassano del Grappa in the north of Italy. However you slice, dice or steam your asparagus, you'll be getting a great source of vitamin K.

Pasta Alla Campagnola

~ Pasta with Fava Beans & Sausage

This recipe, pasta alla campagnola takes its name from countryside. Handmade sausage incorporating the springtime fava of the season is one recipe we just cannot get enough of!

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Pasta all'Asparago Selvatico

~ Fresh Pasta with Wild Asparagus

Pasta alla asparago's ingrediets are easy to find at this time of year and just as easy to make. A few simple ingredients turn orininary pasta into a spring bouquet of flavors.

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Ghiaccioli di Prosecco con Petali di Rosa

~ Prosecco Rose Petal Pops

May and June are the months of roses so take advantage of the brimming rose petals in your garden and create this refreshing pink aperitivo . 

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Walk in the footsteps of Letizia Cerio and wear a piece of history from Eco Capri. La Signora Cerio was a Caprese socialite, artist, designer and fashionista (ahead of her time) whose spirit lives at this hip shop which sells scarves, bags, accessories and a home line created by her grandson Federico. “Eco Capri is an island brand connecting with Capri Lovers around the world using innovation, quality and design,” he says. When you are on the island of Capri, Eco Capri is a must stop!  

Eco Capri Website

Sergio Di Pace's artistic talents shine in his collection of ceramics made on Anacapri. Turquoise, violet, coral, cobalt blue colored icons of the island: the Capri bell and its story of San Michele, Anacapri's lighthouse, the many flowers of the island, the famous blue lizards of the faraglioni rocks,and the sail boats are just a sampling of his sweet ceramic collection. Bring back a precise collectable souvenir from this creative hand who this year celebrates 20 years of Capri art.

Oigré Capri

Strap them round, tie them up or slip them on, whatever your fashion style is,

Enzo has the best sandals in Italy and they're only available at Capri Palace's Mariorita Boutique. Raspberry, cream, earth tones too, lemon yellow, kiwi green, white-white-white, gold and glitter are just a sample of the endless colors available. Your feet will never look so good in artisan sandals made just for you.

Capri Palace's Mariorita

By Germaine Stafford  

 

Germaine continues her roundup of what's happening in the culinary world in Italy and we give you our chef of the month, book recommendation, and a list of seasonal foods for spring and early summer.

What's in Season?

Set on the hillside of Epomeo on the volcanic island of Ischia is Da Peppina di Renato. La Signora Rita is the matriarch in the kitchen at this trattoria. Traditional cuisine featuring specialties of the island is served daily. 

“Viva i contadini, long live the farmers, who cultivate the products, including rabbit, an island traditional,” is Rita’s motto. Begin your dining experience with bruschett e, grilled home-baked bread topped with smoked sausage and beans in a porcini mushroom and cheese cream. Bucatini is their pasta served in a slow-stewed rabbit sauce that’s the specialty of the casa . Naturally raised meat and or fresh locally caught fish are grilled on an open wood-burning fire pit. Vegetables and salads are endless and change with the season. And, Neapolitan desserts, like rum baba, sponge cakes soaked with limoncello or rum, crostate, Italian fruit pies, top the menu. 

If you are lucky, the family will take you back into their private volcanic cave which is set up like a bar and stocked with aged grappa and after dinner liqueurs.