asparagi (asparagus)

Gli asparagi: Asparagus is a popular vegetable in Italian cooking. It is often served simply—sauted in olive oil or butter and sprinkled with parmesan cheese. Cold asparagus tips are served as an antipasto with fresh olive oil. There are several varieties, including a purple one from the area around Naples.

L’asparago Singular
Asparagi di campo (wild asparagus)
Punte dell’asparago (asparagus tip)
L’asparagiaia (asparagus bed)

spinaci (spinach)

Gli spinaci: Spinach is used in a variety of Italian dishes, as a contorno (side dish) or in the filling for ravioli, other filled pastas or crespelli. In French and subsequently American cooking, pseudo-Italian dishes that employ spinach are often called “Florentine” or some variation thereon (“a la Florentine”, “alla Fiorentina” etc.), after the city of Florence, probably as a result of Catherine de Medici, 16th century Florence resident, who married the king of France and took her Tuscan cooks with her to the French court.

Chopped spinach may be incorporated into pasta dough for color and flavor.

lo spinacio Singular