A postcard from Naples and an asparagus, fava bean, and lemon risotto celebrating spring produce.

Plus, a bit of This & That

A Postcard from Naples

With only three school days on the calendar this week, we headed south on the train to Naples to meet up with our friends from Geneva, who are here on their kiddos' spring break. Naples is wild in the best way—raw, chaotic, beating with life. We've been making our way through it all—not always easy with young kids and a stroller, but we're managing the best we can. My favorite bite so far was the warm, flaky, creamy, citrus-kissed sfogliatella from Antico Forno delle Sfogliatelle Calde Fratelli Attanasio. Incredible. And even though we got caught in a torrential downpour while walking the ash-frozen streets of Pompeii, it was an unforgettable experience to share with the boys. We're wrapping up our last day here, but stay tuned—recs and tips coming your way soon.

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Fava Beans Have Arrived

An Easter afternoon spent celebrating led us to our friend’s apartment in Monti, one of those charming Roman neighborhoods that feels like a movie set—uneven cobbled streets, ivy-draped windows, the pink and orange sunset in the distance—the whole thing. While the kids dyed eggs and painted ceramic bunnies, I found myself, unsurprisingly, parked next to a giant wedge of Pecorino cheese and a heaping bowl of fava beans still tucked inside their cushiony pods. The dreamiest kind of snack. There’s something so lovely about serving these to guests—hands-on, a little meditative, just the right rhythm for catching up with old friends over a chilled glass of wine.

It also reminded me—fava season is here again. And while they do take a bit of effort to prep (yes, you’re peeling them twice), the payoff is real: they’re earthy and nutty, slightly sweet, with a creamy bite that plays so well with other springtime ingredients. Luckily, I found a bag of them tucked into the fridge on Sunday—Andre had grabbed them at the market—and immediately knew they needed to become part of our Easter dinner. I folded them into a risotto with bright asparagus, salty Pecorino, creamy Carnaroli rice, and a hit of lemon zest. It was everything I wanted on the plate that night. And if you can’t find favas, don’t stress—fresh or frozen peas are a more-than-worthy stand-in. The dish will still sing.

Asparagus and Fava Beans