Chef Federico Lanteri unveils shrimp tartare with edible flowers as ancient cumin resurfaces in Greek salad

Chef Federico Lanteri of Osteria Martini in Pigna, Liguria, created a refined shrimp tartare that pairs red Sanremo prawns with edible begonia, salvia, borage and violet flowers, highlighted by a lemon‑olive oil emulsion and crisp grissini. The dish emphasizes seasonal, locally sourced ingredients and the culinary tradition of the Ligurian coast.

Separately, researchers note that the spice cumin, a key but often unnoticed component of the classic Greek village salad (horiatiki), has a documented history of over six millennia. Archaeological finds from the Syrian site of Tell ed‑Der and submerged Mediterranean settlements reveal cumin’s use in ancient Egypt, Crete and early Greek cuisine, where it was prized for its flavor and preservative qualities.