In winter, the choice of ingredients favours intensely flavoured produce, often linked to homely recipes. The aromas of herbs like rosemary and sage accompany the meats, while citrus appears in sauces and garnishes, adding freshness and a touch of acidity. At Villa Dianella’s Bistrot, the aim is to offer an authentic experience, reminiscent of the family lunches typical of this season.
With the arrival of March, the menu is refreshed, favouring lighter, fresher ingredients. Spring aromatic herbs take centre stage, alongside vegetables that start appearing in gardens and markets: asparagus, artichokes, peas and broad beans bring an explosion of colours and textures to the table. First courses are dressed with more delicate condiments, often based on extra virgin olive oil and light broths. Meats are accompanied by sauces made from young spring vegetables, while desserts may include spring fruit to close the meal on a fresh note.
This shift from the cold towards the gentleness of the milder months is also evident in the wine selection: alongside the full-bodied winter reds, livelier white wines start to appear, suited to pairing with the new dishes. It’s a moment when Villa Dianella’s Bistrot feels the urge to renew itself, always respecting seasonality and the search for local ingredients.
If you’re curious to try the last winter dishes or want to take a look at the spring novelties, Villa Dianella’s Bistrot welcomes you with a menu that tells this evolution. Come and discover how the kitchen manages to move from the intense flavours of winter to the fresher offerings of early season, keeping intact its care for detail and attention to what the land offers in the present moment.
