{"id":23032,"date":"2025-09-22T14:56:05","date_gmt":"2025-09-22T12:56:05","guid":{"rendered":"https:\/\/blog.comolake.com\/?p=23032"},"modified":"2026-11-10T10:43:21","modified_gmt":"2026-11-10T09:43:21","slug":"orticolario-2025-antonia-klugmann-and-the-sapori-food-experience","status":"publish","type":"post","link":"https:\/\/blog.comolake.com\/en\/orticolario-2025-antonia-klugmann-and-the-sapori-food-experience\/","title":{"rendered":"Orticolario 2025: Antonia Klugmann and the SAPORI Food Experience"},"content":{"rendered":"

[vc_row][vc_column][vc_column_text css=””]<\/p>\n

Orticolario 2025 at Villa Erba: Antonia Klugmann and the SAPORI Food Experience<\/h2>\n

From October 2 to 5, 2025, Villa Erba in Cernobbio<\/strong> hosted another edition of Orticolario<\/strong>, the cultural event dedicated to nature as a way of life.<\/p>\n

Alongside themed gardens, artistic installations and selected plant nurseries, food played a central role in this edition.<\/p>\n

In particular, the SAPORI food experience at Orticolario 2025<\/strong> offered visitors a unique journey through flavours, biodiversity and culinary creativity.<\/p>\n

As a result, food became more than a simple part of the event. Instead, it offered a sensory experience connecting taste, landscape and culture.<\/p>\n

SAPORI at Orticolario 2025: A Journey Through Food and Nature<\/h3>\n

The SAPORI experience<\/strong> was much more than a collection of food stalls. It invited visitors to discover different flavours throughout the day.<\/p>\n

From breakfast and lunch at Villa Erba to street food and aperitifs, each stop offered a new opportunity to connect with nature.<\/p>\n

Moreover, the experience reflected one of the central themes of Orticolario 2025: alimurgia<\/strong>, the traditional use of wild edible plants.<\/p>\n

For centuries, leaves, shoots and berries have been part of the human diet. At Orticolario, however, selected chefs and producers gave these natural ingredients new culinary interpretations.<\/p>\n

At the heart of the SAPORI experience was Il Mercato di Orticolario<\/strong>, a lively market featuring organic producers and artisan specialities.<\/p>\n

Here, visitors could discover products created through sustainable methods. In addition, the themed food spaces encouraged a dialogue between agriculture, culture and cuisine.<\/p>\n

Together, these experiences transformed a visit to Orticolario into a journey through nature and flavour.<\/p>\n

Orticolario 2025 Special Guest: Antonia Klugmann<\/h3>\n

The guest of honour at Orticolario 2025 was Antonia Klugmann<\/strong>, chef and owner of L’Argine a Venc\u00f2<\/em>, a restaurant awarded a Michelin star and recognised by leading Italian food guides.<\/p>\n

Her culinary philosophy is based on authenticity, observation and respect for nature.<\/p>\n

For Klugmann, ingredients represent both creativity and responsibility. Cooking therefore means appreciating what the land provides while reducing unnecessary waste.<\/p>\n

Furthermore, her approach focuses on seasonal ingredients, transforming simple natural products into original culinary creations.<\/p>\n

Her participation reflected the spirit of Orticolario, where gastronomy, biodiversity and sustainability came together.<\/p>\n

Workshops and New Food Experiences at Orticolario 2025<\/h3>\n

One of the highlights of the programme was \u201cTra Bosco e Forchetta\u201d (From Forest to Fork)<\/strong>.<\/p>\n

This workshop took participants on a guided foraging experience in Spina Verde<\/strong>, led by Lucia Papponi.<\/p>\n

Afterwards, the experience continued at Villa Erba with a tasting prepared by chef Mariangela Susigan<\/strong>.<\/p>\n

The workshop combined nature, food and environmental awareness, offering a different perspective on local ingredients.<\/p>\n

In addition, the SAPORI food experience<\/strong> introduced several culinary areas and special activities.<\/p>\n