Our pizza chef Davide Di Bilio participated in a masterclass of Mungo Murphy's Seaweed in Connemara (Ireland), on the shores of the Atlantic Ocean, discovering seaweed and sea plants.
Seaweed Masterclass
Seaweed is a perfect example of clean food. There are many species (practically all edible), and hyear several advantages because absorb a lot of CO2, do not accumulate toxic substances not even microplastics and are considered a 'super-food', because rich in vitamins, minerals, fibre, Omega 3 and Omega 6.
We wanted to find out more by participating in a masterclass on the coast of Connemara, Ireland, by Sinead O'Brien of Mungo Murphy's Seaweed Co.whom we thank for his helpfulness and competence.
The food of the future
There are hundreds of types of seaweed on the Irish Atlantic coastlineIt is a food that in the past fed the first inhabitants of the island, but also saved thousands of Irish people during the time of the Great Hunger. A food long forgotten, but which could be an important resource for the future, and which in recent years has been attracting great interest, also in terms of food and wine.
Not only seaweed, but also 'sea plants'
In addition to seaweed, Sinead showed us some 'sea herbs': salt-loving plants that live near the seavery tasty and multifaceted, but unjustly neglected. These plants could also play an important role in the future, especially for arid sea areas, because they can be irrigated with sea water instead of fresh water.
Tasting
Walking along the beach and on the rocks, we learnt to find, identify and collect some species of seaweed and sea plants. And even tasting some raw, freshly harvested. In addition, Sinead and her mother Cindy prepared some delicious seaweed dishes for us.
In the coming months, we will try to bring this complete and nutritious food to Fuori Tempo.yet still largely unknown. Stay tuned!
