New month, fresh flavors—let’s dig in

March is here, and you can definitely feel that spring is on the way. The days are getting a bit longer, the sun’s making more of an appearance, and the local markets are beginning to brighten up finally as the new seasonal produce starts to arrive.

This month, it’s all about citrus—juicy oranges, vibrant blood oranges, tangy lemons, and sweet kiwis. They’re fresh, full of flavor, and perfect for adding a lighter zing after the heavier dishes of winter. Whether you’re squeezing fresh orange juice for breakfast, adding a dash of lemon zest to pasta, or tossing kiwi into a salad, there are plenty of ways to make the most of these seasonal superstars.

Blood oranges get their deep red color from natural pigments which are the same reaction that give berries their wonderful rich colours. Unlike regular oranges, blood oranges develop this color thanks to the cooler temperatures during their growing season. This process doesn’t just affect their color—it also gives them a unique flavor that’s slightly sweeter with hints of raspberry and plum.

Originally from the southern Mediterranean, blood oranges have been grown in Italy for centuries, especially in Sicily, where the combination of volcanic soil and climate is perfect for their development. These days, you’ll find them all over Tuscany as well, adding a burst of color and flavor to everything from salads to desserts.

Here is a recipe that’s simple, delicious, and guaranteed to impress: Blood Orange and Ricotta Tart. It’s creamy, slightly sweet, and topped with beautiful slices of blood orange. Plus, it looks fancy without too much effort—always a bonus!

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Blood Orange and Ricotta Tart

Serves 6-8 needs a 22 inch tart tin

What you need

• 1 sheet of puff pastry (store-bought or homemade)
• 250g ricotta cheese
• 2 tbsp honey
• 1 tsp vanilla extract
• Zest of 1 lemon
• 3-4 blood oranges, thinly sliced
• A sprinkle of sugar (optional)

What you do

1. Preheat your oven to 180°C (350°F). Roll out the puff pastry and place it in a tart tin, trimming the edges. Prick the base with a fork and blind-bake for 10-12 minutes until lightly golden.
2. In a bowl, mix the ricotta, honey, vanilla extract, and lemon zest until smooth. Spread this mixture evenly over the cooled pastry base.
3. Arrange the blood orange slices on top, slightly overlapping. If you like it a bit sweeter, sprinkle a little sugar over the fruit.
4. Bake for another 15-20 minutes until the edges are golden and the oranges are slightly caramelized.
5. Let it cool before slicing and serving. Enjoy it as is or with a drizzle of honey for a little extra sweetness.

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And there you have it—a quick and easy tart that’s perfect for a weekend treat or when you want to impress guests without spending hours in the kitchen.

Enjoy the best of what March has to offer, and I’ll see you in a week with more seasonal recipes from Tuscany!

Chef Celine