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The Italian kitchen is often a kitchen of necessity turning often overlooked items into a rich delicacy. Field greens are no exception.
Sarah May of Antiqua Tours and I discuss how the locals throughout Lazio forage for cuisine that grows wild near their homes for dishes that are tantalizing, delicious, and brings out the forager in all of us.
Sarah is now offering foraging tours where she leads a group out into the field to be educated on picking the right field greens, preparing them, cooking them, and finally enjoying them with local cooking styles and wine.
We talk about wild asparagus, artichokes, nettles, and a delicate local mint used to bring life to otherwise run-of-the-mill "weeds" and turn them into Italian magic on your plate.
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It's good to talk.