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I FIORI, CHE BONTÀ!

EDIBLE FLOWERS ARE NOTHING NEW, BUT EVERY TIME WE SEE A HANDFUL OF JASMINE OR VIOLET PETALS IN A DISH WE ARE SURPRISED AND EVEN A LITTLE ASTONISHED, FACING SUCH VERSATILITY.

THE USE OF FLOWERS IN COOKING DATES BACK THOUSANDS OF YEARS, BUT THANKS TO THE TESTS OF TWO TOP CHEFS, MICHEL BRAS AND MARC VEYRAT, THEY BECAME MORE AND MORE IMPORTANT INGREDIENTS IN THE WORLD OF HAUTE CUISINE. IN THE SO-CALLED "EDIBLE LANDSCAPES" FLOWERS PLAY AN IMPORTANT ROLE, NOT ONLY FOR THEIR TEXTURE, THEIR SMELL AND THE SPARKLING COLORS, BUT ALSO BECAUSE THEY CONVEY A GENTLE, POETIC WORLD. OFTEN CHEFS WHO LOVE EDIBLE FLOWERS DO IN-DEPTH RESEARCHES WITH BOTANISTS TO CREATE DIFFERENT VARIETIES THAT FIT THEIR DISHES.


TODAY WE FIND A FEW SPECIES OF EDIBLE FLOWERS ON SUPERMARKET SHELVES, BUT THERE ARE ALMOST FORTY DIFFERENT TYPES. ENJOY THEM, BUT ALSO MAKE SURE YOU KNOW THEM BEFORE TASTING, TO AVOID UNFORTUNATE ACCIDENTS.
GOOD REBIRTH… AND APPETITE!

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