• 200g wild greens*
  • 20g sage extract
  • 20g EVO oil
  • 8g white vinegar (aged for 7 years)
  • 1 kg almonds (whole and peeled)
  • gin – enough to season the wild greens


  1. For the almond base: peel the almonds and blend them with water until they become a cream. Sieve the cream to make it smooth and soft.
  2. Season the wild greens with the sage extract, the EVO oil and the white vinegar, together with a few drops of gin.
  3. Lay the almond base on a dinner plate and top with the wild greens

* Niko uses 20 types of wild greens that grow around Casadonna:

  • Tilia cordata
  • Portulaca
  • Goosegrass
  • Lamb’s quarters
  • Chickweed
  • Sow thistle
  • Bristly oxtongue
  • Bull thistle
  • Coltsfoot
  • Field scabious
  • Burnet
  • Amaranth
  • Buckhorn
  • Wild carrot
  • Potentilla
  • Lucerne
  • Hogweed
  • Sorrel
  • Dandelion
  • Wild radish

Recipe courtesy of Niko Romito.
Image © Brambilla Serrani Photographers
Niko Romito Chef Feature