Learn more about blooming and how to make herbal teas together with expert herbalists and botanists.
During the spring weekends botanists, local producers and chefs will reveal the secrets of a nature that will surprise you in the kitchen too, with tastings and aperitifs using floral ingredients.
Search for the species, find the differences. You just need to follow the fragrance of the “Flowers, herbs and flavors weekend” held, to learn how to observe the little miracles of nature with a more expert eye.
At 1.000 meters above sea level, flowers such as anemones, Seguier ranunculus, mountain avens, yarrows, gentians, lichens and about other twenty species of spontaneous orchids blossom in Val di Fiemme’s pastures. After mid-June, the little Alpine lakes on the Lagorai mountain chain are framed by rhododendrons that grow above 1.600 meters a.s.l., while saxifrages are nestled among rocks. A provincial law limits the picking of maximum 5 stalks of non-protected flowers per day and forbids to pick up rare species such as red lily, edelweiss and holly.
The Week Flowers, Herbs and Flavors starts with the weekend of the Summer Bonsai Festival held at the Giuseppe Dal Ben Ski Jumping Stadium in Predazzo, organized by the Nippon Bonsai Sakka Kyookai Europe, together with the Bonsai Club Fiemme. The program includes free excursions and events, with experts, local producers and renowned chefs to discover the nature’s “treasures”. Every day you can learn more about rare flowers, small petals, ancient woods stories and creative recipes using spontaneous herbs. Meet local producers who live in symbiosis with nature, expert botanists, forest rangers and researchers. Every evening enjoy floral aperitifs, entertainment and public conferences that will reveal the charm of herbs and flowers.