It's wonderful, but you'll rarely see it in restaurants. Vignarola is the spring dish of Rome, Lazio and parts of Tuscany. It uses the primizie, the first fresh ingredients available: absolutely necessary are fava beans, baby Roman artichokes and peas, with maybe a little bit of romaine lettuce, asparagus and onion, maybe prosciutto (or pancetta) or lemon for flavour.
Vignarola can be served as a simple soup or on top of pasta. Some say the dish's name comes from the early vegetables country people would plant between the rows of vines. A similar dish in Sicily is called frittella.
Images by: citymama