Primitivizia

Primitivizia is a play on the word for primitive, which is what Eleonora Cunaccia had in mind when starting her company in 2004. She left the restaurant business and went back to her “roots” and the lessons she learned from her grandmother on longs walks in the fields and forests of the Dolomite mountains, in the Italian Alps. Her grandmother taught her to identify, harvest and cook the wild hers and greens along their pathway. She now harvests herbs, berries, pine resin, and roots in a progressive pattern starting in early spring at the bottom of the valley. Each day’s harvest is prepared and crafted into think cream-like sauces by her brother Giovanni. 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.