We prepare a delicate vignarola with green vegetables, combining them with pancetta, white wine, and broth in a light, glossy sauce. We add butter to bring all the flavors together, and finish with mint and lemon zest—for freshness and a light springtime touch.

Vignarola is a dish that celebrates spring, when the first green vegetables appear in the markets. In Lazio, it’s prepared slowly and simply, letting the flavors of the ingredients speak for themselves—semplice e vero [simple and authentic].