Bologna in Natura

Foraging becomes a path of knowledge that connects nature and cuisine. It takes shape on the hills surrounding Bologna, moves through the living landscape, and finds expression on the plate – where taste and seasonality shape the gastronomic narrative.

With the initiative “Bologna in Natura,” Chef Nicola Annunziata and ethnobotanist Carmine Lupia explore the areas around the city to identify, gather, and interpret wild herbs, leaves, and fruits, bringing ancient knowledge and overlooked resources back into contemporary cuisine.

Exploring, transforming, tasting: reconnecting with nature means activating a tangible cycle, in which what grows beyond the city’s boundaries enters the kitchen and returns through the guest experience – transforming an often invisible heritage into a contemporary gastronomic language.