Whenever we feel that we need to run our too-relaxed Tuscan adrenalin, we end up in the hectic Rome, on the flourishing veranda of MariaPina and Massimiliano. They never understand our urge for traffic and crowded streets, but always pleased from our enthusiasm to sample their Lazio’s local cuisine.

Mariapina indeed lives fast, but cooks slow. At the beginning of spring time she ask Massimiliano to search the markets for fresh peas and green beans for the Vignarola, a seasonal traditional dish that is excellent either warm or tepid (as a veggies accompany).

Ingredients (serve 4)

• • 3 green onions, sliced
  • 1 lettuce, sliced
  • 4 artichokes, washed and without the external leaves, sliced
  • 300 g peeled green peas
  • 300 g peeled green beans
  • Salt
  • Pepper

  • 2 spoons of extra virgin olive oil