Tortilla de vitalba

Frittata di vitalba is a traditional springtime dish that's a specialty of Garfagnana. It's made with eggs, garlic, olive oil, and vitalba or young clematis, which grows wild in the Tuscan woods. The tips of clematis (vitarbini) are washed, chopped, blanched, and floured, then cooked with olive oil, garlic, and eggs. In order to make sure that the frittata will be soft, the egg whites need to be beaten separately, then mixed with the yolks, salt, and pepper.