Good morning from Rome! May has arrived, and with it Italy’s most glorious season — when the entire peninsula seems to burst into full bloom.

Mild days, golden light stretching later into the evening, and flowers everywhere make Maggio feel like the true king of months. Even if a few cooler breezes remind us not to rush, the old saying wisely advises: “Maggio vai adagio” — May, go slowly.

Welcome to Open Celery! our monthly newsletter. A four-handed gourmet adventure dedicated to Plant-Based Recipes, Cooking Insights, and Stories… Made in Italy! 🇮🇹 / The fruit (veggie and dessert) of the collaboration between Simona (Personal Chef) and Orsola (Gourmet Traveler+) / Published in Italian (as Apriti Sedano!) and English, here’s happily edited and translated by Orsola (aka ockstyle) 😉

Per la versione italiana, cliccate qui 👉 Apriti Sedano! Newsletter

The name itself celebrates this explosion of life. The month’s name comes from the Latin Maius, honoring the goddess Maia, mother of Mercury and deity of growth, fertility, and the awakening earth — a perfect match for this month of pure renewal.

May started with Festa del Lavoro (Labour Day on the First), a national holiday filled with parades and Rome’s legendary free concert in Piazza San Giovanni. Following, the Festa della Mamma (our Mother’s Day) that falls on May 10, the perfect excuse to gather the family under the longer, brighter skies. 

About our favorite subject, the seasonal foods, as a local proverb goes: “Aprile carciofaio, maggio ciliegiaio…” — April is for artichokes, and May is for cherries!

Say it in Italian: aprile carciofaio [kar-cho-fàh-eeo]; maggio ciliegiaio [mà-joh, (the gio reads as in John) chi-lyæ-jàh-eeoh]

Next up on Open Celery!

• The Traveling Chef is now fully immersed in Sardinia, loading her van for her food and yoga retreats. A few magical escapes and events are already delighting guests — she may share a few not-so-secret highlights soon! Together with her balcony bounty, and traveling plants.
• While la Gourmet Traveler+ spills the Rome must-sees, while tending three pots of basil on her Roman balcony, as a basically free therapy, with pesto as the payoff!
• Plus, books that actually feed the soul, and—best of all—easy vegan and gluten-free recipes that won’t exhaust anyone.

Fancy finding out about some great dishes and ideas for your next picnic – even if it’s in the living room? Read on!

From Appetibilis Archive

• 2024 It is May, ode to flowers and vegetables, with Spring in full swing, and flowers blooming… and lots of pollen in the air: it’s intoxicating… Let’s Savor the Beauty of Nature!
• 2025 May and the getting in shape conundrum is here to stay, summer holidays are coming!

ockstyle

I’m an Italian gluten-free Gourmet Traveler+ and a passionate storyteller, writing in English and Italian. Fluently speaking (eating and dreaming) in Italian, English, French, and Russian. When I’m not writing, I cook and test recipes for special diets, and photograph (also on film). Not necessarily in that order. — / — Sono una viaggiatrice buongustaia (la Gourmet Traveler+) senza glutine, appassionata narratrice di storie. Scrivo in italiano e inglese, parlo (mangio e sogno) fluentemente in italiano, inglese, francese e russo. Quando non scrivo, cucino, testo ricette dolci e salate per diete speciali, fotografo (anche in pellicola). Non necessariamente in quest’ordine.