• TIME: 5,30pm – 7pm

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.

We have adapted the organization of Seminars and Conferences in respect of the government health provisions to guarantee strict compliance from all those involved in the academic experience (students, teachers, administrative staff), in an effort to safeguard everyone’s safety.

We invite all students to participate.

Recorded conferences are available by clicking here.