{"product_id":"erbario-lagunare","title":"ERBARIO LAGUNARE","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eA SENTIMENTAL GASTRONOMIC JOURNEY AMONG THE WILD HERBS OF THE VENETIAN TERRITORY.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e“A weed is a plant that has mastered every survival skill except learning how to grow in orderly rows” — Doug Larson.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e“We taste recipes and dishes, but in truth what we eat are traditions, customs, legacies, dialects, pieces of territory, villages, regions, sometimes even hamlets. And if someone should indulge a little too much — by temperament or by cleverness — in a melancholy and nostalgic gaze, the herbs are there to remind us that, beyond the narratives of the past, they are capable of telling a new story, showing us their eclectic face and a remarkable capacity for adaptation, achieved with a determined attitude, strong character, beauty, the ability to surprise, and a good dose of irony.”\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIntroduction - Uncultivated spaces, social classes, gastronomic identity and phytoalimurgy - In the kitchen, at last - The wild plants among ghebi and barene - The wild plants of the fields - The wild plants of the river - Recipes - Bibliography - Travel notes (blank pages for the reader).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eCaterina Vianello: born in Mestre. A journalist, she works in Venice in the press office of a public institution. With a degree in Political Science, she attended the Master’s program in Food History and Culture at the University of Bologna. She writes about gastronomy for online and print publications, both local and national, reviewing venues, producing reports and in-depth features, and telling the stories of food, people, and their lives.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eShe has published \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eGiuseppe Maffioli. Opere, ricette e viaggi di un ghiottone internazionale\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e (Terra Ferma Editore) and \u003c\/span\u003e\u003cem\u003e\u003cspan\u003eIl viaggio dell'oca\u003c\/span\u003e\u003c\/em\u003e\u003cspan\u003e (Biblioteca dell'Immagine).\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eMarco Bozzato: born in 1989, he was born in Venice. He lives and works in Cavallino, on the family farm. Always passionate about working the land, he began a path of research and selection of ancient varieties and others little known to most people, of vegetables, edible flowers, and aromatic herbs which, when cultivated in sand, acquire unique flavor characteristics, making it possible to create a concrete link between his own work and that of fine dining and starred restaurants.\u003c\/span\u003e\u003cbr\u003e\u003cspan\u003eThe project, called “Verbezia,” was awarded in the 2021 edition of Oscar Green Coldiretti.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eIllustrations by Angela Maria Russo.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003e\u003cstrong\u003eThe book is available exclusively in Italian.\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan\u003eLibreria Editrice Il Leggio.\u003c\/span\u003e\u003c\/p\u003e","brand":"SMARTIES.BIO","offers":[{"title":"ITA- Italian","offer_id":58201151504716,"sku":null,"price":27.0,"currency_code":"CHF","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0591\/4443\/7899\/files\/fotowebp1000x1000.webp?v=1784195403","url":"https:\/\/www.smarties.bio\/en-ch\/products\/erbario-lagunare","provider":"Smarties.bio","version":"1.0","type":"link"}