Strengthen your immune system in March

How you can give yourself a boost.

Do you know which vegetable is worth eating right now?

Spinach tentatively begins to grow in March, when it still has an especially mild, delicate taste. The leaves may be small, but they contain valuable vitamins and minerals (like vitamin B, potassium, calcium, magnesium, and iron), which we desperately need at this time of the year to fight off spring fatigue. If you’re not a fan of spinach on its own, we have the perfect recipe for you: pasta with a spinach and duck sauce. For the sauce, you need a little Greek yoghurt, a dash of lime juice and olive oil, baby-leaf spinach, and strips of finely roasted duck breast. Fettuccine or pappardelle are the varieties of pasta that work best for this recipe. Like the sound of that? You’ll find even more spring dishes and recipe tips in Ascona at our restaurant. How about a visit to elegant al Pontile directly on the lakeside promenade? Or perhaps to laid-back Piazza? Either way, we look forward to your visit!