There are many recipes in Lucca cuisine based on the notorious “erbi” (wild herbs): the herb tart, the soups. Recipes that change with every season, depending precisely on the variety of herbs available in the fields. But where to find them? And how to recognise them?
A proposal for the weekends of 25–26 April and 9–10 May comes from the Tenuta Dello Scompiglio in Vorno (Capannori).
Meetings for adults and families on edible wild plants, led by Francesco Marini, an AIGAE environmental guide, dedicated to the knowledge, recognition and main uses of wild plants.
Two modules are planned for the 2026 edition, distinct and complementary, in which, starting from the basics of plant biology, the ways of recognising the main morphological features of edible herbs will be addressed:
Saturday 25 April,
from 9.00 a.m. to 5.00 p.m., the basic module is scheduled, with the essential notions and the elements of plant biology useful for recognising the main species of edible herbs of our area;
Saturday 9 May
from 9.00 a.m. to 5.00 p.m., the advanced course is on the programme, in which different botanical species will be addressed.
In each module, ever-new botanical species will be considered, studied in theory and through recognition in the field, so that even those who attended the 2025 edition of the course at the Tenuta Dello Scompiglio can get to know new species and, by taking the basic module, revise those already studied last year.
The novelty of 2026 is two appointments, Sunday 26 April and Sunday 10 May, from 10.00 a.m. to 1.00 p.m., dedicated to families with children, to go back to playing together in nature and with nature, rediscovering the deep bond we have with plants and with the environment.
Booking is required. The complete programme and registration details are on the website of the Tenuta dello Scompiglio.
Tenuta dello Scompiglio
via degli Stipeti, Vorno
delloscompiglio.org
info.ac@delloscompiglio.org | 0583 971475
