Acorns are thought of as food for pigs or squirrels in most cultures. However, it is a highly nutritious, and delicious, ingredient which nature makes available to us at zero cost – like many other wild foods. And knowing how to cook them can help us through times of scarcity.

In this episode,  we take a detour to Europe to trek through the forests of Italy with chef Eleonora Matarrese, known as La Cuoca Selvatica – the Wild Cook – to explore how foraging can play its part in a more resilient food chain.

Hosted by Tokunbo Salako. 

Written and produced by Marta Rodríguez Martínez, Naira Davlashyan and Aisling Ní Chúláin. 

With original reporting by Marta Rodríguez Martínez.

The theme music is by Andy Robini. 

Consultant editor: Catalina May. Solutions journalism consultant: Michèle Foin. Subeditor: Lindsey Johnstone.

Production co-ordinator: Louise Lehec. Editor-in-chief: Patrick Heery. 

For more information on The Star Ingredient, go to our website.

Are you a French speaker? You can find a version of this podcast in French with the name La Surprise du Chef.

The podcast, The Star Ingredient, was funded by the European Journalism Centre, through the Solutions Journalism Accelerator. This fund is supported by the Bill & Melinda Gates Foundation.

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