Foraging: gathering wild food from nature, in our opinion

Ristorante Garden - ravioli

Foraging means gathering wild food from nature, without damaging it. It is part of our focus on sustainability according to our hospitality philosophy for our guests. Find out what foraging is and how we do it.

Sustainability as hospitality philosophy

Sustainability is for us a choice: we apply this philosophy to the hospitality but also to the way of cooking. Therefore, our hotel cares about the environment (awarded with the Ecolabel certificate) but it is also able to offer customers an authentic experience in our land, exalting it on the discovery of history and tastes. Among the flavors, it was impossible for us not to practice the ancient art of foraging.

Foraging: its meaning, its origins and its principles

Foraging means gathering wild food, namely spontaneous herbs and edible plants, in mountain forests, woods, meadows, fields, lakes, along rivers or in the lagoons. Not only herbs but also mushrooms, berries, leaves and flowers, edible roots and bark, mosses, algae and water plants.

Despite its English name, foraging is an ancient art practiced for years in the agricultural valleys. Foraging, in fact, can also be called “phytoalimurgia”: the science that studies the use of edible wild plants for nutrition purposes, especially in times of famine or for health reasons. Until the nineteenth century, it was in fact necessary to get food from nature, to fight hunger and for treatment. Everything that was cultivated, bred and produced had to be sold to support the family.

In modern times, foraging is back in fashion thanks to René Redzepi, the chef of the restaurant “Noma” in Copenhagen, amongst the best restaurants in the world. It’s thanks to him that foraging came into kitchens of many restaurants and people attentive to sustainable nutrition. It is a practice which offers authenticity and new sustainable flavours in a dish. But a knowledge of the area and of the seasons is required.

We too have decided, together with Chef Alberto, to offer foraging in our Garden Restaurant.

Foraging, in our opinion

And thus was born our organic vegetable garden that offers us herbs and plants at hand.

The smoking of our meats smells of wood: Swiss pine, dandelion and other local essences enhance our recipes with meat or lake fish.

The seasonality of our menus is enriched with wild grasses, flowers and nature’s precious gifts: as in the “Tastes of the Wood” menu that, with its forest berries, dandelion, jupiner, saffron and mountain pine, gives you new and genuine flavors. But also the other theme menus such as “Authentic Flavors”, “Five Senses in the 4 elements” and “Tastes of the Lake” offer precious ingredients for valuing a raw material or a preparation. Try to find out them, snooping on our menus!

And for valuing our 0 km products, we rely on exceptional local suppliers, as regarding cheeses produced in the “Azienda Agricola Oradini Laura”.

Love for authentic food

In our opinion, love for sustainable food is not only expressed in the traditional recipes of the Trentino cuisine or in promoting typical products of the Ledro Valley. But also in offering an authentic experience which makes use of more natural and innovative flavours.

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