Pasta primavera, with its vibrant medley of vegetables and light, fresh flavours, is a dish that captures the spirit of spring.
Though it is commonly associated with Italian cuisine, its origins tell a surprising story of transatlantic collaboration and culinary innovation.
The story of pasta primavera begins not in Italy, but in the United States in the 1970s. The dish was created by Sirio Maccioni, a celebrated Italian restaurateur, and
