Primavera means “spring” in Italian, and in cooking it describes dishes built around a medley of fresh spring vegetables, lightly cooked to preserve their colour, sweetness, and bite. Pasta primavera, the famous example, tosses asparagus, peas, broad beans, courgettes, and spring onions through pasta with olive oil, herbs, and Parmesan; the same treatment suits risottos, frittatas, and grilled fish or chicken. The style celebrates seasonality at its most appealing: the first tender produce of the year, minimally adorned. Nutritionally it is exemplary, diverse vegetables delivering fibre, folate, vitamin C, and phytochemicals in a single dish. The technique is restraint: brief blanching or sautéing, vegetables added in order of cooking time, and seasoning that lifts rather than masks. Primavera is spring on a plate, and a reminder that the calendar is an ingredient.