Asparagus and pickled carrots on ricotta
Black-eyed peas with pork skin
Charentais melon soup
Chickpea puree with shrimp and passionfruit
New potatoes with glassa, curry, and rosemary
Perbureira (borlotti, garlic, lasagna soup)
Puntarelle salad (a variety of chicory greens with anchovy dressing)
Zuppa alla Ueca (vegetable and barley soup)