Seasonal Red
Who said that red in the kitchen is only about tomatoes? Nothing could be further from the truth. With the arrival of the warmer months, the table is enriched with many red ingredients that surprise not only with their vibrant color but also with their versatility. Among them, three seasonal stars stand out: the two most familiar are beetroot and irresistible cherries, but there is also another ingredient that is quickly gaining ground on the table, begonia, an edible flower still little used but increasingly appreciated.
Beetroot, also known as “red beet,” has ancient origins: even the Romans appreciated its properties, although they mainly consumed its leaves. The boom of this vegetable family came when its high sugar content (especially in the white variety) was discovered, drawing attention to all its variants, including the more colorful one, which began to be appreciated for its organoleptic qualities and its contribution of fiber and minerals to the diet. Beetroot is a versatile ingredient, perfect for savoury dishes such as soups and veloutés, as a colorful side for meat and fish, or as a natural colouring agent in doughs, including fresh egg pasta or potato gnocchi. Its color comes from its natural pigment, betalain, which gives it its distinctive red hue and makes it an excellent natural food colouring.
Cherries, on the other hand, are one of the ultimate symbols of the warm season. Their history dates back to Asia Minor, from where they spread across Europe thanks to the Romans. Glossy, juicy, and irresistible (it’s well known that one leads to another), they stand out for their perfect balance between sweetness and a slight tangy note, making them extremely versatile. Thanks to their content of natural melatonin, antioxidants, and anti-inflammatory compounds, they are beneficial for health and sleep quality. A fun fact? There are around 1,500 varieties of this red fruit worldwide, with Duroni and Ferrovia among the most renowned.
Less known but increasingly present in creative cuisine is begonia, an edible flower with a bright red colour and delicate appearance. Native to tropical regions, it is valued not only for its ornamental beauty but also for its unique aromatic profile. Its flavour is fresh, slightly tangy, with citrusy notes that make it perfect for enhancing salads, desserts, beverages, and gourmet dishes. In the kitchen, it is used both as a decorative element - through petals and whole flowers - and as a true ingredient, capable of adding an unexpected touch of colour and flavour to risottos, sauces, soups, and purées, thanks to its rich juice obtained from pressing the flowers. Interestingly, although it is a tropical plant, a variety has adapted to the cold climates of the Himalayas and the Andes.
Three ingredients, different in origin and use, yet united by a passionate colour that brings energy and creativity into the kitchen. Red thus becomes a common thread linking tradition and innovation, inviting experimentation with new combinations and encouraging us to make the most of what the season has to offer as we prepare for summer.