Spring in Italy
In this article we’ll tell you what Italian people eat and do in spring time. Within a month we’ll be in spring, the period of the first sun, flowers and love. Then we can leave coats and scarves, and go out for picnics.
INTRODUCTION
My favourite season is spring. I think this is the most beautiful season of the year, because all around, we can see blossoms, and birds start to chirp, and this make me very happy.
In winter the trees are dry and there aren’t any leaves on their branches. In spring, instead, trees are “alive” and on the branches there are many flowers, and in the air there is a light breeze, there are a lot of birds of many colours wherever I look. If you open the window, you can hear their chirping, that invite you to dance, and sing, and it makes me feel very well.
In this season people can be in peace with the world, because this atmosphere inspires you quiet, and trust, spring moves away every problems and every sadness.
In this season there are two important festivities: Easter and woman’s day.
These festivities are very popular in Italy..
At Easter, catholic people celebrate Jesus Christ’s resurrection, and they give gifts to their friends, especially chocolate eggs to children.
A TASTY RECIPE FOR SPRING
“RICE OF PRIMAVERA”
Ingredients for 4 people:
300 g rice of Vialone
1 l chicken broth
2 carrots
150 g shelled peas
deeps of artichoke
2 zucchini
150 g points of asparagus
1 spoon of olive oil
1 glass of white wine
1 small onion
1 stem of celery
parsley
basil
2 tomatoes
50 g butter
50 g cheese
RECIPE
1.Chop very fine the onion and the white celery.
2.Cut like stock cubes the carrots, the zucchini and the deeps of artichoke.
3.Blanch the tomatoes and the points of asparagus.
4.Sautè sweetly in 2 spoons of butter the celery and the onion and add the rice.
5.Brown the rice, wet with the white wine and to evaporate. Add the hot broth slowly.
6.In the meanwhile and to flavour in the butter separately the carrots with the zucchini and the peas with the asparagus.
7.Chop fine parsley and basil.
8.Add to the rice all the chopped vegetables and mix everything 5 minutes before the end of the cooking.
9.Add the butter and the cheese, put out the flame and leave to leave the rice in a covered pot for a pair of minutes.
10.Before take it on table, strew the rice with the chopped parsley and basil.
My favourite season is spring. I think this is the most beautiful season of the year, because all around, we can see blossoms, and birds start to chirp, and this make me very happy.
In winter the trees are dry and there aren’t any leaves on their branches. In spring, instead, trees are “alive” and on the branches there are many flowers, and in the air there is a light breeze, there are a lot of birds of many colours wherever I look. If you open the window, you can hear their chirping, that invite you to dance, and sing, and it makes me feel very well.
In this season people can be in peace with the world, because this atmosphere inspires you quiet, and trust, spring moves away every problems and every sadness.
In this season there are two important festivities: Easter and woman’s day.
These festivities are very popular in Italy..
At Easter, catholic people celebrate Jesus Christ’s resurrection, and they give gifts to their friends, especially chocolate eggs to children.
A TASTY RECIPE FOR SPRING
“RICE OF PRIMAVERA”
Ingredients for 4 people:
300 g rice of Vialone
1 l chicken broth
2 carrots
150 g shelled peas
deeps of artichoke
2 zucchini
150 g points of asparagus
1 spoon of olive oil
1 glass of white wine
1 small onion
1 stem of celery
parsley
basil
2 tomatoes
50 g butter
50 g cheese
RECIPE
1.Chop very fine the onion and the white celery.
2.Cut like stock cubes the carrots, the zucchini and the deeps of artichoke.
3.Blanch the tomatoes and the points of asparagus.
4.Sautè sweetly in 2 spoons of butter the celery and the onion and add the rice.
5.Brown the rice, wet with the white wine and to evaporate. Add the hot broth slowly.
6.In the meanwhile and to flavour in the butter separately the carrots with the zucchini and the peas with the asparagus.
7.Chop fine parsley and basil.
8.Add to the rice all the chopped vegetables and mix everything 5 minutes before the end of the cooking.
9.Add the butter and the cheese, put out the flame and leave to leave the rice in a covered pot for a pair of minutes.
10.Before take it on table, strew the rice with the chopped parsley and basil.