Italian chefs explore foraging and wild cuisine trends

At the Trentodoc Festival of mountain bubbles held at Castello del Buonconsiglio, Michelin-starred chefs discussed the growing trends of foraging and wild cuisine. Experts including Alessandro Gilmozzi of El Molin, Marco Visciola of Il Marin, and Edoardo Tilli of Podere Belvedere explored the practice of gathering spontaneous plants, herbs, fungi, and wild game.

Alessandro Gilmozzi, a pioneer in the field, has spent 30 years experimenting with unconventional ingredients such as lichens, bark, moss, and coniferous buds. This culinary philosophy focuses on sustainable gastronomy and the use of ancestral cooking techniques to transform wild ingredients into high-end dishes.