Tomatoes, carrots, and lettuce. But even zucchini, eggplant, asparagus and artichokes. These are the new ingredients of a stress-fighting diet, as long as each type of vegetable is cared for from seeding to harvesting. At the breathtaking Antica Corte Pallavicina Relais in Polesine Parmense (PR) chef Massimo Spigaroli unveils all the misteries of a great vegetable garden. It is a process that starts from the preparation of the earth, to the seeding of the products to finally end with the pleasure of harvesting and with practical lessons on how to cook and preserve these beloved vegetables. Growing your own veggies is a trend that was started by the Obamas that goes in an organic and eco-friendly direction. It is definitely “green”, fun and healthy because it brings to our plates fresh and seasonal products while helping the environment. No need for a large piece of land, just a tiny rectangle of earth in the backyard or a large tub placed on the rooftop (terrace for the lucky ones) can bring nature closer to us. Each class held at L’Antica Corte is 3 hours long. Chef Spigaroli goes over each step, from preparation of the earth to the preparation of the dish and, at the end, each participant receives a box of freshly harvested vegetables. The remaining classes for this year are: August 2, September 6, October 1 and November 1.
- Natasha Lardera