May 1 is a special day at Stagioni.
Every year, the South Side restaurant serves Le Virtú, a 49-ingredient soup meant to marry together the last of the winter vegetables and the beginning of spring’s bounty to celebrate the coming season.
Traditionally, the dish requires seven pots, and is a days-long affair to make. Hailing from the Abruzzo region of Italy, there are a few variations on Le Virtú, but the soup is traditionally made with vegetables (carrots, leeks, onion, chard), meat (various cuts of ham, including pig’s feet and bacon), legumes like lentils, peas and chickpeas) and a variety of pastas.
Stagioni has been offering the soup at the beginning of May for the last few years, and this year is no exception.
The restaurant announced on Instagram that they’ll have quarts of the soup ($20 each) available on Friday, Saturday and Sunday.
To place an order for pickup, email [email protected].
Stagioni (2104 East Carson Street)
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