ERBARIO LAGUNARE
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Estimated delivery: 6-7 working days. Fully tracked and secured packaging to preserve seed quality. See full shipping details.
- 35,00£ shipping fee for orders up to 249,99£.
- FREE shipping on orders over 250,00£.
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A SENTIMENTAL GASTRONOMIC JOURNEY AMONG THE WILD HERBS OF THE VENETIAN TERRITORY.
“A weed is a plant that has mastered every survival skill except learning how to grow in orderly rows” — Doug Larson.
“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.”
Introduction - 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).
Caterina 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.
She has published Giuseppe Maffioli. Opere, ricette e viaggi di un ghiottone internazionale (Terra Ferma Editore) and Il viaggio dell'oca (Biblioteca dell'Immagine).
Marco 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.
The project, called “Verbezia,” was awarded in the 2021 edition of Oscar Green Coldiretti.
Illustrations by Angela Maria Russo.
The book is available exclusively in Italian.
Libreria Editrice Il Leggio.
A SENTIMENTAL GASTRONOMIC JOURNEY AMONG THE WILD HERBS OF THE VENETIAN TERRITORY.
“A weed is a plant that has mastered every survival skill except learning how to grow in orderly rows” — Doug Larson.
“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.”
Introduction - 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).
Caterina 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.
She has published Giuseppe Maffioli. Opere, ricette e viaggi di un ghiottone internazionale (Terra Ferma Editore) and Il viaggio dell'oca (Biblioteca dell'Immagine).
Marco 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.
The project, called “Verbezia,” was awarded in the 2021 edition of Oscar Green Coldiretti.
Illustrations by Angela Maria Russo.
The book is available exclusively in Italian.
Libreria Editrice Il Leggio.