Last night, our local tourist association, Sibillini segreti e sapori, had dinner at Agriturismo La Conca to sample Mirella's cooking with wild grasses and herbs (erbe spontanee). It was quite a feast! The antipasto consisted of crostini with porcini mushrooms, woodfired bread made with walnuts, ciauscuolo - the local, soft salami, lonza, peccorino cheese served with three types of jams - rosepetal & strawberry, elderberry and primula, a torta rustica, frittata with mint, a delicious dish of chick peas, barley & lentils. Second course was a meat loaf with fresh herbs and a green salad. This was followed by three types of dolce (dessert) - cake made with wild herbs, accacia flowers dipped in batter & deep friend, a riccotta cake. I ate way too much!