It doesn’t arrive all at once.
Just a softer light, a slightly warmer air, and suddenly the kitchen changes too.
You start looking for something greener. Lighter. Still comforting, but not as heavy as before.
In Italy, spring begins with vegetables.
Artichokes, a bit stubborn, a bit earthy.
Cipollotti, mild but still sharp enough to wake you up.
Agretti, fresh, almost wild, with that quiet taste of the sea.
Simple things, but full of character.
That’s where this idea comes from.
A lasagna built around artichokes, cooked gently until soft but still present.
Roasted garlic, deep and sweet, melting into the layers.
Small pieces of boiled potatoes, soft and comforting, holding everything together.
A béchamel enriched with Västerbotten cheese—Swedish, but it fits perfectly here.
Layers that feel lighter, but still hold.
And on the side, something crisp to balance it all.
A salad of agretti, fresh and slightly salty, with pickled cipollotti adding just the right bite.
A plate that sits between seasons.
Still warm. Still comforting. Just… with more light inside.
For us, working on a takeaway Stockholm concept, this is what makes it interesting.
Following the season. Letting ingredients lead. Keeping things simple.
From scratch, always.
Because in the end, spring doesn’t need much.
Just the right layers.
