I love chatting with my Pa about food. He called me from Italy to walk me through his Easter lunch in detail, then followed up with photos, so I thought I’d share it with you.

It started with finely shaved cuttlefish with agretti and caviar, followed by crab, white and green asparagus with goat cheese mousse, seafood lasagne, white asparagus risotto with parsley oil, and veal with pancetta, kale, and potatoes. He’s not much of a sweet tooth, so dessert didn’t make it into his camera roll.

You can see how the whole meal is guided by what’s in season, with each ingredient treated simply and with care.

Now I’m hungry.