On Sunday, 11th March, spotlights on the Taste Ring: Wild food (foraging): a possible choice for sustainable nutrition or a cultural option?

Foraging is both an ancient and recent activity. Valeria Mosca from Wood*ing – wild food lab will explain to those in attendance the benefits today of harvesting wild produce and reveal if cuisine using these ingredients manages to satisfy more than just an elite-cultural demand while giving insight into the relationship between foraging and the environment.
With the participation of Valeria Mosca from Wood*ing – wild food lab