Erbe in Pastella

Erbe in Pastella is a traditional Italian fritto misto of wild herbs, originating from the Emilia-Romagna and Marche regions, particularly the Apennine valleys around San Piero in Bagno. The dish reflects cucina povera, transforming foraged greens into a crisp, savory snack. Key ingredients include a light, tempura-like batter of flour, water, salt, and sometimes egg or sparkling water, encasing wild herbs such as borage, wild fennel, dandelion, and nettle. A great version is distinguished by an impossibly thin, shatteringly crisp coating that never greases the delicate leaves, with the herbs’ natural bitterness and aroma shining through. At Da Gorini in San Piero in Bagno, as noted by creator *Habemus Fame*, the dish is executed with precision, the batter barely cloaking the greens to let their wild character dominate. Regional variations exist: in the Marche, the batter may include white wine or beer for extra lightness, while in Tuscany, a pinch of fennel seed is sometimes added. The herbs themselves change with the season—hop shoots in spring, sage in autumn—making each batch unique. Served hot, often with lemon wedges or a light dusting of salt, Erbe in Pastella is a celebration of foraging and simplicity, a staple of trattorias that honor the land’s bounty.