Primitivizia is a play on the word for primtive, which is what Eleonora Cunacia had in mind when starting her company. Eleonora left the restaurant business in 2004 where she incorporated into her cooking the wild herbs and greens that she learned to harvest with her grandmother on the walks in the fields and forests of the Dolomite mountains, in the Italian Alps. Eleonora considers herself a nomad gatherer. She harvests herbs, berries, pine resin, and roots in a progressive pattern starting in early spring at the bottom of the valley. After the daily harvest, the crop is brought to Eleonora's brother Giovanni, who crafts them into thick cream-like sauces. Careful attention is paid to each ingredient, retaining the delicate flavors of the forest, streams, and mountains. Many of these wild culinary ingredients are protected and require a permit to pick even limited quantities. Permits are only issued to residents of the national park, which make these products even more special.

The mugo pine is a shrub or small round pyramidal plant growing 4 to 10 feet tall. Mugo pines grow best in moist loam soil in sun to partial shade. The Alps are an ideal growing environment: high altitude, crisp air and filtered sun. At the end of May the trees grow new pinecones and gems (buds). After pollination of the gems they are picked and put in glass pots that are then left in full sunshine until late autumn. The liquid that is formed is filtered and sugar is added. The resulting syrup is then cooked over a slow fire until golden in color and with heightened pine flavor.

Actually quite delicate in flavor it is ideally enjoyed over ricotta cheese, Panna Cotta, or with lightly sautéed apples finished with a drizzle of mugolio and mascarpone. Also enjoy drizzled over gelato with fresh peaches.

100 gr/3.6 oz
$30.00