With their roots in Alta Murgia and their head in the stars, they’re more at ease in the wilderness than in the domesticated nature. Botanical archaeology and nutraceutics are the humus nourishing the magical world of the Montaruli brothers.
They’re the authors of a cuisine based on foraging and researching the rich vegetal nature, and on investigating man, comparing past and present. They serve white asphodelus cooked under the embers, a farmer’s breakfast interpreted with philological truthfulness. Just like the Wild cardoon with wild fennel broth served with poached egg cut au moment.
Cronista di professione, curiosa per costituzione, attitudine applicata al giornalismo d'inchiesta e alle cose di gusto. Scrive per Repubblica Sapori, Gambero Rosso e Dispensa
