{"id":5185,"date":"2024-07-02T09:37:57","date_gmt":"2024-07-02T07:37:57","guid":{"rendered":"https:\/\/www.da-aurelio.it\/taste-of-nature\/"},"modified":"2024-07-02T10:03:01","modified_gmt":"2024-07-02T08:03:01","slug":"taste-of-nature","status":"publish","type":"page","link":"https:\/\/www.da-aurelio.it\/en\/taste-of-nature\/","title":{"rendered":"The Taste of Nature"},"content":{"rendered":"\n

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Our natural surroundings are a feast for the eyes, but we want our guests to get to know the Giau Pass through its fragrances and flavours<\/strong> too, enjoying this unique experience and making memories they will treasure forever.<\/span><\/span><\/p>\n <\/div>\n<\/div>\n

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\n When the time is right, we pick the\u00a0wild herbs<\/strong>\u00a0and edible\u00a0Alpine flowers<\/strong> which grow in the high-altitude meadows of the Giau Pass.\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n \"\"\n <\/div>\n
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\n We prep, store and add them to our dishes using a mixture of\u00a0traditional and innovative techniques.<\/strong>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n
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\n For many years now, chef Luigi Dariz<\/strong> has studied the wild herbs that grow near the restaurant with great passion and dedication. This expertise and knowledge of the plants and their properties is the creative inspiration for the innovative new flavours of his menus.\n <\/div>\n<\/div>\n
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\n We use many herbs in our dishes, including Chenopodium bonus henricus (Good-King-Henry), Allium schoenoprasum (chives), Allium victorialis (wild garlic), Nasturtium officinale (watercress), Alchemilla vulgaris (Lady\u2019s mantle), Urtica dioica (thistle), Silene vulgaris (bladder campion), mountain pine, Swiss pine, fir, Juniperus communis (juniper), Cetraria islandica (Iceland moss) and Gentiana lutea (great yellow gentian).\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n \n \"\"\n <\/div>\n
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\n Then there is Peucedanum ostruthium (masterwort), Rumex acetosa (sorrel), Thymus serpyllum (thyme), Lotus corniculatus (bird\u2019s-foot trefoil), Trifolium pratense (red clover), Myosotis (forget-me-not), Epilobium angustifolium (rosebay willowherb), Leucanthemum vulgare (daisy), Calendula officinalis (common marigold), Taraxacum officinale (dandelion), Lactuca alpina (alpine sow-thistle), Achillea Millefolium (yallow), Achillea Moschata (simple leaved milfoil), Veronica Persica (birdeye speedwell) and Salvia Pratensis (meadow sage). These are just some of the herbs we can find in the Giau Pass.\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n <\/div>\n<\/div>\n
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\n Our love for our natural surroundings, and in particular for the Giau area and the Dolomites as a whole, is the key ingredient in all our dishes.\n <\/div>\n<\/div>\n
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\n Check out our upcoming events\n <\/h2>\n
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\n \n Courses on wild herbs in the Giau Pass 2026 \/ The Taste of Nature\n <\/a>\n <\/h4>\n
\n As has been the tradition for many years now, the eagerly awaited courses dedicated to wild mountain herbs are back this summer\n <\/div>\n
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\n \n Courses on wild herbs in the Giau Pass 2025 \/ The Taste of Nature\n <\/a>\n <\/h4>\n
\n Summer\u00a0sees the return of our eagerly awaited\u00a0courses on local wild herbs, organised by the\u00a0Da Aurelio restaurant in the Giau Pass. \n <\/div>\n
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