U Giancu likes cooking dancing with the seasons. The initial rhythm, in winter, is given by artichokes, which then give way to a spring of purple, green and white asparagus. In addition, depending on the period and on what Diego finds in the fields, there are herbs and flowers of prebuggiun, that raw create a multicolored salad and cooked are a filling for ravioli, tasty and delicate at the same time. Then, a Waltz with all the colors of summer vegetables: large and small eggplant, courgettes with their orange flowers, green beans, red and white beans, onions, yellow celeries, multicolor peppers. And when he dances, in summer, it often happens that he steps on ... basil! Excellent with fresh homemade pasta and to flavor the classic Genoese vegetable soup. In fall, the wood is a scenery of warm colors, perfect to make mushrooms grow: pore mushrooms, chanterelles, blasts of trumpets (craterellus cibarius), penny buns, hedgehog mushrooms. All together dance in his pans.
