To be chosen with care and cooked with passion.
Every corner of the world has its own way of telling its story. Ours is a zero-kilometer approach—without snobbery—authentic, based on resources close at hand. At first, using them was a necessity: everything the mountain "gifted" had to be welcomed as a treasure. And despite the passage of time, we’ve inherited the wisdom of transforming every single ingredient into countless variations.
The perfect example? Orapi—or, to their scientific friends, CHENOPODIUM BONUS HENRICUS, named in honor of King Henry IV of France, patron of botanists and farmers.
All that fuss for… wild spinach. Orapi grow spontaneously at altitudes between 500 and 2000 meters, and can be recognized by their goose-foot-shaped leaves. They're extremely rich in nutrients and were once used to replace meat, which was often scarce on local tables.
Today, they’re mainly used as condiments for pasta or rice, although they have all the qualities needed to be the stars of hearty soups, one-pot dishes, or bold side plates.
When the snow begins to melt, we see them reappear, and their seasonality makes them even more valuable.
Another way to live in tune with the natural rhythm of the seasons—so the mountain can continue to nourish us and teach us patient respect, offering up its treasures, year after year, “between earth and moon.”
