From Basket to Plate

Foraging, showcooking and local flavours at La Casina in Drena

Cooking is much more than following a recipe: it tells the story of ingredients, seasons, traditions and respect for the environment. In this experience, wild herbs become the starting point for taking a closer look at the local area and discovering how they can be recognised, gathered and used in the kitchen.

Together with Cecilia Tanghetti from Capra&Cavoli, participants will set off from La Casina in Drena for a short walk through cultivated fields and woodland, looking for some of the most common wild herbs of the season. Back at the restaurant, the herbs gathered during the walk will be used to prepare a fresh aperitif with products from local farms.

The experience continues with a showcooking session by Chef Giada Miori, dedicated to the use of wild herbs in cooking, including the preparation of a risotto to taste together.

Before you go: what you need to know

Who is this experience for?

This experience is designed for anyone interested in local cuisine, regional products and direct contact with nature. No specific experience is required.

What to expect during the activity

• The activity starts at Ristorante La Casina in Drena, where each participant will receive a basket for gathering herbs. From there, you will walk to the field, located about 25 metres from the restaurant, for a short walk focused on recognising and gathering wild herbs.
• Back at the restaurant, the herbs collected will be used to create an aperitif to enjoy with local products: goat’s cheese from Roberto Gostner, plain yoghurt from Dallapè Farm, extra virgin olive oil from Azienda Agricola Francesco Poli and wild herbs from the gardens of La Casina in Drena.
• The aperitif will be served with a glass of Nosiola Bell sui lieviti from Cantina Francesco Poli.
• During the second part of the experience, Chef Giada Miori will lead a showcooking session on how to use wild herbs in the preparation of a risotto. The tasting will be completed with a glass of Rebo from Cantina Gino Pedrotti.

Useful information:

• What to bring We recommend wearing comfortable shoes and clothing suitable for a short outdoor walk.
• What is provided A basket for gathering herbs and the equipment needed to prepare the aperitif will be provided during the activity.
• Accessibility: The experience is not suitable for pushchairs and/or prams. Animals are not allowed.
• The experience is organised with Cecilia Tanghetti from Capra&Cavoli and Chef Giada Miori from Ristorante La Casina in Drena
• The fee includes a guided foraging walk, a basket for gathering herbs, an aperitif, showcooking and tasting

This event is part of the Confluenze Festival. You can find more information and the complete program at this link.