Edible Wild Plants for Food and Health: Rosario Schicchi

Edible wild plants can be an important resource for the area where they grow, as they can enhance the local cuisine with their strong, bitter or delicate flavors, bringing unique and unusual sensations to the palate: rustic and primitive but also genuine and able to reunite people and nature. When carefully collected by expert foragers, these wild plants can become healthy and authentic ingredients in delicious dishes that can help relaunch or strengthen quality restaurants. These dishes have specific identity-forming characteristics in their preparation, flavors and fragrances that effectively encapsulate the local microcosm from which they came. This talk will highlight the properties of these plants and foraging and preparation methods.

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