March on the lake

March signals the arrival of early spring on Lake Como, bringing fresh greenery, crisp air, and the first signs of the season’s wild herbs. As nature reawakens, so does the time-honored tradition of foraging. This month, we celebrate the vibrant flavors of nettles, wild garlic, dandelion greens, and thyme—all staples in Northern Italian cuisine for centuries.

From soups and salads to pestos and rustic dishes, these fresh, aromatic greens add depth and character to Italian cooking. We’ll share the best foraging spots around Lake Como, offer essential foraging tips, and introduce you to our Ingredient of the Month: Wild Herbs, featuring a Wild Herb Frittata recipe to bring the flavors of early spring into your kitchen.

Foraging for Wild Herbs

As the days grow longer and nature awakens, the hills and forests of Lake Como offer an abundance of fresh, edible herbs ready to be foraged. These aromatic greens add depth, freshness, and rustic charm to Italian cooking, from soups and salads to pastas and pestos.

Best Places for Foraging Walks Around Lake Como

• Brunate & Monte Boletto – Just above Como, this scenic trail offers a mix of nettles, wild garlic, and dandelion greens along peaceful forest paths.

• Val d’Intelvi – A valley between Lake Como and Lake Lugano, known for its rich biodiversity and edible wild thyme, oregano, and fennel.

• Monte Bisbino – Overlooking Cernobbio, this high-altitude trail is perfect for spotting wild thyme and marjoram growing in the rocky terrain.

• Bellagio’s San Primo Woods – Near the highest peak on Lake Como, this area is home to wild garlic and nettles, making it ideal for fresh pestos and soups.

Responsible Foraging Tips

• Only take what you need – Harvest small amounts to allow plants to regenerate.

• Avoid polluted areas – Stay away from roadsides and heavily trafficked paths.

• Know what you’re picking – Some plants have toxic look-alikes. Use a reliable guide, go with an expert, or consult plant identification apps such as PictureThis, PlantNet, or Seek by iNaturalist to ensure safe foraging.

• Use scissors or a sharp knife – Cutting instead of pulling preserves root systems and ensures regrowth.

---

Ingredient of the Month: Wild Herbs

March’s featured ingredient is wild herbs, which bring aromatic depth and freshness to rustic Italian dishes. These foraged greens are widely used in traditional Northern Italian cuisine, adding complexity to simple recipes.

Featured Wild Herbs & Their Alternatives

Nettles (Ortica) – Alternative: Spinach or Swiss chard.

Dandelion Greens (Tarassaco) – Alternative: Arugula or escarole.

Wild Garlic (Aglio Selvatico) – Alternative: Garlic chives or spring onions.

Wild Thyme (Timo Selvatico) – Alternative: Regular thyme or marjoram.

Four Ways to Enjoy Wild Herbs

• Herb Salad with Lemon Dressing – A refreshing mix of foraged greens (or arugula/spinach) dressed with lemon, olive oil, and Parmigiano-Reggiano.

• Herb-Stuffed Trout – Fresh lake trout filled with a fragrant blend of wild thyme, fennel, and garlic, then roasted to perfection.

• Wild Herb Pesto – A twist on classic pesto using wild garlic, nettles, and Parmigiano-Reggiano, blended with olive oil and lemon juice.

• Herb Frittata – A light and fluffy frittata packed with wild garlic, grated potatoes, sundried tomatoes, ricotta, and fresh thyme or oregano.

RECIPE OF THE MONTH: Wild Herb Frittata

This simple yet flavorful frittata highlights the freshness of wild greens, creating a dish that is both nutritious and deeply satisfying. The addition of ricotta, sundried tomatoes, and grated potatoes makes this a rustic yet elegant meal.

View fullsize

Ingredients:

• 1 cup fresh wild herbs (nettles, dandelion greens, or spinach/arugula)

• 6 large eggs

• ½ cup Parmigiano-Reggiano, grated

• ½ cup ricotta cheese

• ½ cup grated or sliced potatoes

• ¼ cup whole milk

• ¼ cup chopped sundried tomatoes

• 1 small onion, finely chopped

• 2 tbsp olive oil

• 1 tsp fresh thyme or oregano

·        Salt and pepper to taste

Instructions:

1. Prepare the Herbs: Wash and chop the wild herbs, removing any tough stems. Heat olive oil in a pan and sauté the onion until soft, then add the herbs and cook for 1–2 minutes.

2. Make the Frittata: In a bowl, whisk eggs, Parmigiano-Reggiano, ricotta, milk, grated potatoes, sundried tomatoes, thyme, salt, and pepper. Pour the mixture over the herbs in the pan and cook on low heat until set.

3. Finish Under the Broiler: Place the pan under a broiler for a few minutes to achieve a golden, slightly crispy top.

4. Serve: Slice into wedges and enjoy warm or at room temperature.

Why We Love It: This Wild Herb Frittata is a simple yet flavorful way to celebrate the first greens of spring. The delicate balance of fresh, foraged herbs and creamy eggs makes for a light yet satisfying dish. Perfect for any meal, it’s an effortless way to bring the bright, earthy flavors of Lake Como’s countryside into your kitchen.

Wine Pairing: Vernaccia di San Gimignano

This crisp Tuscan white wine brings out the herbal notes of the frittata while offering a refreshing balance to its richness. Its minerality complements the delicate bitterness of wild greens beautifully.

As spring awakens Lake Como, March is the perfect time to explore foraging walks, fresh herbs, and rustic Italian dishes. Whether you’re hiking through the hills, visiting a farmers’ market, or simply cooking at home, this season invites us to embrace the renewal of nature and tradition.

We look forward to sharing more seasonal inspiration and culinary traditions with you next month. Until then, may your March be as fresh and lively as a basket of just-picked wild herbs.

See you on the lake,

The Lake Como Kitchen Experience Team