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Utilizzo di piante selvatiche in cucina(Tesi di Laurea) di.Enrico Perin.2008.pdf


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ABSTRACT

During past centuries, famine and wars were very usual, so that man was forced to
change the way he fed himself. Often, the use of wild plants was the unique available
solution. The choice and gathering of herbs, roots and fruit was determined by previous
dangerous experiences which could led to serious risks for human life. At beginning of
agriculture, men began to cultivate wilds plants able to ensure an adequate yield or,
perhaps, were the tastiest plants.
Several authors underline that the use of wild plants in kitchen has never been gave
up. This use in fact has represented the only way of survival during periods of lack of
food. The continuous famines brought a botanist, Giovanni Targioni-Tozzetti, to work
on this problem: in 1767, he minted the term alimurgia to indicate the branch of science
that studies the solutions for the urgent food needs. In 1918, an Italian naturalist, Oreste
Mattirolo, suggested this term again, adding the prefix phyto-. In his work,
Phytoalimurgia Pedemontana he advised people to use of wild plants in order to survive
to hard situation of famine caused by the Ist World War.
Fortunately, modern society is not affected by epidemics and starvation, but the use
of herbs in the kitchen has always have a strong tradition, especially in rural areas.
The present thesis aims to identify some species of plants of nutrition interest, as
part of regional flora, connected to the rural tradition of Vene to. The considered wild
plants are common in the Po Valley and, in the specific, in the North-North Western of
Padova. The 20 forms here included briefly describe the botanic traits of each plant,
considering also its nutritional value and the common food use. Each form is
accompanied by some traditional recipes, that have been adapted and adjusted. The 20
plant species are proposed for different culinary preparations; from the classic erbe cote
- consisting of a mixture of several species - boiled and seasoned with oil and salt to
soups or potages made of leaves too tough to be eaten in salad. The purpose of this
thesis is to point out the link between the use of wild plants in kitchen and the
preservation and exploitation of local traditions and popular knowledge.

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