Vignarola
Rome, Italy
This vibrant spring stew brings together the season's finest green vegetables cooked slowly with cured pork. It showcases a harmonious blend of sweet peas, tender fava beans, Roman artichokes, and crisp lettuce.
Why locals eat it
Traditionally prepared in the spring when all its key vegetable ingredients harvested from the Roman countryside are simultaneously in season. It is considered a classic example of Roman peasant cuisine making the most of local agricultural bounty.
Local tip
Look for this dish on menus strictly from late March to May, as authentic trattorias will not serve it out of season.
Typically made with
artichokes, fava beans, peas, romaine lettuce, guanciale, mint, white wine, olive oil. Recipes vary — always check with the vendor if you have allergies.