Italian cuisine tends to favor in-season ingredients, and, with the arrival of spring, there's plenty to work with. From peas to asparagus, from new potatoes to fava beans, from cherries to strawberries, and much, much more, Italian cooks can really let their creativity run free this time of the year. Here's a round-up of some of our favorite recipes from the magazine, which make the most of the bounty of the spring season.
