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From juicy Sicilian blood oranges to roasted chestnuts and sweet, buttery artichokes, we spent some time with our head of Food, Chef Michele to discover some of the fresh, plant-based ingredients on his shopping list during the winter season.
BLOOD ORANGE
“Blood oranges are at their peak in January, especially the juicy Sanguinello variety which grows just south of Mount Etna in Sicily. The rich, fertile soil surrounding this volcanic area provides ideal conditions for growing this vitamin-rich fruit, revered for its vibrant red flesh and sweet taste. Interestingly, the first blood oranges of the season, just before Christmas, will not show any red colouring. It is only later in January when the distinctive red hue appears.”
Discover how to make our Radicchio Rosa & Blood Orange Salad with Italian Sheep’s Cheese.
CHESTNUTS
“I absolutely love castagne (chestnuts). From stuffing and sauces to salads and desserts, you’ll find me experimenting with chestnuts late into January, though for me the purest form is to roast them on the fireplace. Some of the best chestnuts grow on the western slope of Monte Amiate in Tuscany, and have done so since the 16th century.”
CAVOLO NERO
“Having been cultivated in Tuscany since 600BC, cavolo nero can be found in abundance in any respectable Tuscan kitchen during the winter months. Its earthy tones and health-giving properties make cavolo nero an essential ingredient for nourishing winter soups and stews. My favourite is Ribollita Toscana, a Tuscan bread soup dating back to the late 19th century."
Learn to make our delicious Vegan Kale Pesto or a hearty Vegan Ribollita Toscana .
ARTICHOKES
“When I visit Puglia in winter, I always look forward to the train ride between Foggia and Bari, as we ride through thousands of acres of carciofi (artichokes), or scacioffa in Pugliese dialect. From pasta and salads to preserves and antipasti, the buttery taste of artichokes is perfect in a limitless list of recipes, but I particularly love them sliced raw with pear, Tuscan pecorino, chives and a mustard vinaigrette.”
Master the art of making our Artichoke Tagliatelle.
LENTILS
“Lentils are typically eaten around New Year in Italy. This age-old tradition harks back to Roman times, when citizens would gift loved ones with a pouch of lentils, believing their coin-like shape to be a symbol of luck and abundance. Nowadays we eat lentils in the early hours of New Year’s Day, shortly after midnight, to invite wealth and prosperity to friends and family in the upcoming months.”
For a luck-filled dish, why not try our Vegan Lentil Ragù.
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