knIndustrie Spring Table 2023
knIndustrie’s Foraging Brunch
It’s the start of spring and our host is off to her country villa for the weekend; she would like to invite her friends to a brunch there. The villa is immersed in nature, it’s still a little cold for eating outdoors but we can’t resist it and we move the table to under the porch. The landscape is in bloom and the greenery is explosive. The desire is to bring the countryside to the table with a triumph of flavours and crisp herbs, offering pills of wisdom about the healthy properties of these wild herbs. The plants that the garden offers become not just a decoration of the food but also ingredients.
FORAGING
The term “Foraging” indicates a diet that is mainly based on the use of flowers and wild berries in cooking, and in the use of conservation methods recuperated from old mountain traditions. As explained by the foundress, “foraging consists of walking through woods to gather wild plants and fruits to eat. It is an activity that has no precise rules, but is based on alimurgy, a science that studies the use of wild growing food in cooking during times of famine and poverty”.
It is therefore surely one of the most natural and instinctive ways to bring the use of wild growing herbs to cooking. To rediscover the old values of Italian grandmothers cooking, to be truly sustainable without any economic impact on the family or negative impact on the environment. We are surrounded by wonderful products which nature gives us freely and with just little notion we can make use of them.
Springtime is the best time to take advantage of the explosion of flavours and fragrances, foraging allows us to bring to the table the sensation of a walk in the park or a stroll through the woods. Herbs, each one different for its therapeutic properties and the many different coloured flowers are a fun way of presenting a salad, of seasoning a soup, of colouring a table.
Purple primroses give colour
to a savoury pie.
Flowered thyme flavours a wine.
Dandelion brings colour to a salad and wild fennel flavours a vegetable puree.
FORAGING BRUNCH
THE PRODUCTS
IN ORDER OF APPEREANCE
