WHO I AM
I'm a'cultural anthropologist, expert of ethnobotany, hiking guide, researcher and environmentalist. I believe in a relationship mutualistic with nature and I try to live my life avoiding an anthropocentric point of view. I feel part of the biosphere and love every expression of the natural world. I work with passion and conviction to spread this culture
In the wildness of God lies the hope of the world - in the great untamed and unredeemed wilderness. That's where the bitter trappings of civilization vanish, that's where our wounds heal before we even know it." «This wonderful show is eternal. It's always dawn somewhere; the dew never dries at once; a rain always falls; steam always comes out. Eternal dawn, eternal dusk, eternal light and dark, on seas and continents and islands, each in turn, while the round earth keeps rolling».
John Muir
MY ACTIVITIES
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SCIENTIFIC RESEARCH
In 2010 I founded wood*ing wild food lab, a research and experimentation laboratory on the use of wild food for the diet and the human nutrition. Born with the primary mission of cataloguing, from a chemical and nutritional point of view, the wild vegetable food existing on the planet, today it is also involved in projects of conservation and environmental protection and of biodiversity. Thanks to my research activity I was able to theorize the concept of "Conservative foraging”, that is, to explore and analyze a natural territory by identifying the exogenous and invasive wild species present and study their food usage for a real one cooperation with the environment. Collecting what annoys the natural environment and which, in most cases, has been erroneously introduced by man, escaped from crops or ornamental gardens, reveals a new synergy and a new role for man in the ecosystem.
INSEGNAMENTO
Divulgare una cultura che abbracci una visione mutualistica del rapporto con l’ambiente naturale e una visione non antropocentrica dell’esistenza è una delle mie missioni primarie. A volte è difficile avvicinarsi a tematiche come quelle della riconnessione, della tutela, della conoscenza e conservazione della biodiversità e della cooperazione con l’ambiente. Perciò, alcuni anni fa, ho deciso di rendere questo approccio più semplice, attraverso l’insegnamento di materie di avvicinamento al mondo naturale e alla sua conoscenza che potesse stimolare in noi una nuova coscienza, un forte desiderio di connessione, e una grande curiosità per le meraviglie del mondo naturale.
Faccio avvicinare ogni anno centinaia di persone attraverso i miei corsi di foraging, di esplorazione ambientale, di sopravvivenza e molte altre materie all’ambiente naturale e quest’anno tuto ciò ha preso la forma di una vera scuola e di un grande movimento che si chiama WALDEN, SCHOOL OF NATURE. Qui potete trovare tanti corsi amatoriali fruibili online o dal vivo, corsi di alta formazione e professionalizzanti tutti creati intorno al mondo della riconnessione con l’ambiente.
SCIENTIFIC PUBLICATION
I contributed as speaker and contributed to numerous international congresses on the topics of food sustainability and of cooperation with the environment, held lessons in some prestigious ones university and I work closely with several national and international organizations in the field of storage and of environmental protection.
PUBLICATIONS and MEDIA
I have published five books, for Mondadori, Giunti Publisher and Blacksmiths, and collaborated on numerous television and documentary productions for the dissemination of this culture.
Explore the world of collection of wild food, a symbol of the future, sustainability, beauty and adventure that invites us to reconnect with nature by feeding on what it offers. Discover over 150 species between herbs, flowers, shrubs ,trees, fruits, mushrooms, lichens, seaweed and clams, common or mysterious, enriched with suggestions for exploring different environments.
In an exciting exploration of nature, we discover the foraging, the art of collecting herbs, roots and vegetables edible spontaneous. Let's explore the variety of flowers, shrubs, trees, fruits, mushrooms, lichens, seaweed and their differences. Find out which ones flowers are edible, the tastier roots and answers to naturalistic curiosities, in a picture book addictive.
Use the Kitchen as an educational tool to promote attention, knowledge and respect for biodiversity. A recipe book that goes beyond the kitchen, teaching to know and respect vegetable ingredients local like herbs, roots, seeds and barks. Sixty recipes divided into twelve months of the year, accompanied by cards on the most common plants.
Cookbook, manual technician, storytelling - all in one book led by Valeria Mosca. A new look at mixing as a critical and cultural act, beneficial for the planet thanks to foraging and experimentation gastronomic. Imagine tasty trips. Preface by Massimo Bottura, introduction of David Paolin the.
The conservative foraging is the respectful collection of edible vegetables spontaneous, minimizing the ecological footprint and discovering new flavours. Valeria Margherita Mosca, Italian expert, guides us in identifying species and plant invasive. This guide, full of photographs and curiosities, makes foraging accessible to everyone, opening new eyes on nature.
MY DOCUMENTARIES
I'm shooting a series of documentaries around the world with an anthropological and ethnobotanical background, which tell of a close link between man and the natural environment and which take the name of WILD FOOD OF THE WORLD.
MY FOOD PRODUCTS
I have studied and elaborated over the years and my various research foodstuffs for third parties, a low environmental impact and and with the use of invasive wildlife species. International lines of great success. Now I have decided to launch my own line and I have founded with Stefano Tosoni, my partner, FOREST BATHING, a innovative line, healthy and 100% sustainable, Of alcohol-free drinks and alcoholic. Through a recreational act, that of enjoy a good refreshing drink, we help you get into connection and to cooperate with the environment!
MY COSMETIC PRODUCTS
I have studied and elaborated over the years and of my various research cosmetics product for third parties, a low environmental impact and and with the use of invasive wildlife species. Now I have decided to launch my own line and I have founded with Stefano Tosoni, my partner, FOREST BATHING, a innovative line, healthy And100% sustainable, of cosmetics and perfumes natural. Through an act of profound care for ourselves, to use products that nourish our body and our mind, we help you connect and a cooperate with the environment!
MY CATERING
The natural elements I'm an unusual but attractive, fun ingredient, super nutritious, delicious and sustainable! Choose mine catering EAT YOUR TREE, is a unique opportunity to approach and offer their guests the opportunity to approach the issues of environmental protection and respect and at healthy and sustainable food! The eat your tree project was designed to promote cooperation with the environment, the knowledge and understanding of environmental needs and the promotion of a healthy and sustainable but attractive, contemporary and unique attitude to food! On the site you will find many dishes of high gastronomy, accompanied by flavored natural waters to trees or flowers, crazy cocktails and a natural, evocative, iconographic and compelling style. A sensory journey into the wildest nature that reaches you wherever you are.
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MY BAR
Through the recreational act of enjoy a drink, me and Stefano Tosoni, my partner, and the team of wooden bars, we teach you something about natural environment, giving you information and skills to connect with it in a mutual relationship, respectful and fun. Thus was born in 2016 WILD MIXOLOGY, a new philosophy for mixing cocktails, where they are used natural wild ingredientsand healthy and high fermentation and conservation techniques, and, immediately after, WOODING BAR, the first endemic bar in the world. A temporary bars successful, inaugurated at Milan in early 2017 and then landed a Courmayeur, on the Sky Way, at 2500 meters of altitude and in some of the more prestigious Italian events.
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MY FARM
I am the owner of a farm which collects in cooperation with the environment and the second the dictates of conservative foraging, which I myself theorized, wild plant products amazing and healthy, useful ingredients for high gastronomes and mixing. For info and price list request: info@wood-ing.org
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THEY SAY ABOUT ME
In recent years, they have written about me, my ideas and my work, more than 2000 articles in national and international newspapers among which:
Over the years my work has been appreciated by many state, public and private, national and international institutions and bodies
PARTNERS
