Early spring.
The return to the countryside villa marks the start of the season. The air is still cool, the light clear. The table is set under the porch, between inside and outside, where nature quietly takes its place.
The landscape enters the meal.
Wild herbs gathered from the garden become both ingredient and detail, bringing freshness, balance, and a knowledge rooted in tradition. A simple gesture, shared around the table.
FORAGING Foraging is a way of eating based on the use of wild flowers, berries, and plants gathered in nature, combined with preservation methods drawn from ancient mountain traditions. As the founder explains, foraging means walking through woods and fields to collect wild plants and fruits for food. It is a practice without strict rules, grounded in alimurgy, the study of how wild foods are used in cooking. A simple approach. Rooted in knowledge, shaped by the landscape, attentive to what nature offers.
It is one of the most instinctive ways to reintroduce wild herbs into everyday cooking. A practice that reconnects us with the values of traditional Italian home cuisine, built on simplicity, care, and knowledge passed down through generations. Foraging represents a truly sustainable approach: it has no economic impact on the household and leaves no negative footprint on the environment. We are surrounded by resources that nature offers freely. With a small amount of awareness and understanding, we can learn to recognize them and bring them back to the table.
Spring is the perfect season to enjoy the full explosion of flavors and aromas. Foraging allows us to bring the sensations of a walk in the park or a stroll through the woods directly to the table. Every herb is unique, and the many colorful flowers offer a playful way to dress a salad, season a soup, or add life to a table setting. Beyond their beauty and flavor, these herbs carry natural therapeutic and healing properties.
Violets color our rustic tart. Flowering thyme flavors the wine. Dandelion brightens the salad, wild fennel enhances the vegetable purée.
CREDITS Project knIndustrie Styling Sirine Graiaa and Lara Caffi Food Stylists Sabrina Lazzereschi and Stella Gori Chef Marta Pulini Photo | Video Nicolò Brunelli
