Herbs, flowers, sprouts & micro-meals by Stefano Masanti takes its cue from the custom of gathering wild plants for one's food.
A USAGE... PRIMITIVE
It is a custom that united primitive peoples of the most diverse latitudes. Nowadays, however, feeding on the delicacies offered by the fields and forests has become a privilege .Indeed, the preservation of fragile ecosystems and outings basket in hand are not always compatible.
RECIPES BASED ON HERBS AND PLANTS
Fortunately, enlightened botanists and farmers have found ways to offer cultivated alternatives of many herbs and herbs; as well as sprouts and micro-vegetables with surprising characteristics.
Spurred on by a range of new ingredients at the click of a button and a clientele ready to embrace more plant-focused dishes, Stefano Masanti and Stefano Ciabarri have embraced the green wave with great enthusiasm. Indeed, in this work, the two chefs offer recipes based on familiar and unfamiliar wild herbs and plants. They employ herbs, flowers, sprouts and micro-vegetables for memorable finishes, but also give dishes special organoleptic effects.
Herb Guacamole, Potato Tacos and Brocco cress®, Violet Risotto, Borage Lasagnette and Zucchini Cream, Mackerel with Verbena, Rabbit with Lemon, Ginger and Nasturtium, Peach Blossom Cheesecake, Lavender Pear Cake... from appetizer to dessert, Stefano Masanti's Herbs, Flowers, Sprouts & Micro-vegetables is thus an ode to nature!
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