The Green Plate

A partir de EUR 20

29th gastronomic event dedicated to the use of medicinal plants in the kitchen with competitions, dinners with multi-starred chefs and masterclasses.

The Green Plate is a gastronomic event dedicated to aromatic herbs and their creative use in the kitchen.

It includes a competition dedicated to hotel institutes from Italy and Europe, dinners with starred chefs, masterclasses for the valorisation of aromatic herbs and regional food and wine specialties.


Aromatic herbs, which have always characterized local cuisine, are the modern and at the same time traditional element of a cuisine attentive to trends and new sensitivities. The Herb Garden of Casola Valsenio, a botanical garden where almost 500 varieties of medicinal plants are grown, a few km from Riolo Terme, is the heart of this tradition.

The theme chosen for the 2024 edition is:
“Amaro d’amare”: bitter herbs in gastronomy between tradition and innovation.



Wednesday 20 March, at 8.00 pm
Dinner with the starred CHEF ALESSANDRO GILMOZZI

The Artusi Hotel Institute of Riolo Terme will host chef Alessandro Gilmozzi, owner of the El Molin restaurant in Cavalese in Val di Fiemme, Michelin star and green star for sustainable gastronomy, president of the Ambassadors of Taste Association, and will open its doors to those who want to experience a cuisine of research and refined technique.
The chef will propose a menu designed for the occasion which will be paired with wines from the Tre Monti winery in Imola.
Artusi Hotel Institute of Riolo Terme - Via Oberdan, 21 in Riolo Terme
For info and reservations


Thursday 21 March, from 2.30pm to 4.30pm
Conference Bitter herbs in the kitchen

Massimo Montanari, professor emeritus of the University of Bologna and founder of the Master "History and culture of food, author of the book "Amaro. An Italian taste”.
Beppe Sangiorgi, journalist and expert on gastronomy and local traditions
Sauro Biffi, director of the “Augusto Rinaldi Ceroni” herb garden in Casola Valsenio
Roberto Carcangiu, National President of APCI (Professional Association of Italian Chefs)
Luca La Fauci, nutritionist and teacher at the Riolo Terme Hotel Institute
Alessandro Gilmozzi, chef patron of the El Molin restaurant in Cavalese (1 Michelin Star and 1 Green Star)
Alessandro Giraldi, resident chef of the Il Fenicottero Rosa restaurant in Faenza
Simona Vitali, journalist of Sala&Cucina magazine.
Garden Pavillion Villa Abbondanzi, Faenza
Free participation
Optional registration


Thursday 21 March, from 4.30pm to 7pm
Four-handed masterclass

Alessandro Gilmozzi (patron chef of the El Molin restaurant in Cavalese, Michelin star and green star for sustainability) and Alessandro Giraldi (resident chef of the Il Fenicottero Rosa restaurant in Faenza) interpret "pinaceae and cooking with bitter herbs" by preparing three dishes of great creativity
Garden Pavillon of the Relais Villa Abbondanzi Resort in Faenza
Cost of the event: €50


Friday 22 March, from 3.00pm to 4.30pm
Vertical of Parmigiano Reggiano and selection of wines from the estate

An expert from the Parmigiano Reggiano Consortium leads those present to recognize the properties and flavor nuances of three different maturations of Parmigiano Reggiano, accompanied and enhanced by the wines of Tenuta Tremonti
Tenuta Tre Monti, Via Lola 3 Imola
Cost of the event:
by 6pm on Wednesday 20 March


Saturday 23 March from 10.00 to 13.00 and Saturday 20 April from 14.00 to 17.00
Spontaneous bitter herbs and their uses in the kitchen

Walk around the Herb Garden to discover the numerous varieties of edible plants that we can find in our meadows. An expert person will help us recognize them and tell us about their characteristics, properties and how to use them. With the collected plants we will prepare a truly unique salad in terms of flavors and colors, which we will enjoy together.
The Herb Garden of Casola Valsenio
Participation cost:
within two days before the date


Sunday 24 March, Monday 1 and Sunday 7 - 14 - 21 April, 3.00 pm
Herbs and recipes by Caterina Sforza

Narrated visit inside the Rocca Sforzesca in the company of Caterina Sforza. An experiential journey among medicinal herbs and encrypted recipes to discover the secrets of the Leonessa delle Romagne recipe book.
Location: Rocca di Riolo Terme
Cost of the event:
until the start of the activity


Sunday 24 March and Sunday 14 April, 10.00 am
Herbal teas and infusions

Guided tour of the Garden dedicated to the importance of medicinal herbs and their applications, with particular attention to the bitter herbs of the season.
Recognition and collection of edible herbs and laboratory for the preparation and tasting of infusions and herbal teas using collected herbs and flowers.
The Herb Garden of Casola Valsenio
Cost of the event:
€8 full – €5 reduced (6 – 12 years)
until the start of the activity


Monday 1 April, 10.00 am
Floral aperitif

Guided tour of the Garden, among aromatic plants and flowers that awaken in their first spring colors. Admiring the garden in its seasonal awakening allows visitors to have an experience of getting closer to nature and the times that this implies.
Followed by an aperitif dedicated to flowers, each participant will be able to create their own aperitif colored by flowers and scented with plants.
The Herb Garden of Casola Valsenio
Minimum number:
5 registered
Cost of the event:
by 12.00 on April 29th


Sunday 7 April, from 9.30am to 5pm
Health and bitter herbs – technical course

An entire day dedicated to discovering the extraordinary properties of bitter herbs and their beneficial impact on health.
From the history and traditions related to herbs in popular culture to modern practical applications in promoting well-being.
During the day, activities dedicated to the recognition, collection, classification and conservation of the bitter herbs of the season will take place with practical demonstrations on the preparation of remedies based on bitter herbs.
The Herb Garden of Casola Valsenio
Cost of the event:
until the start of the activity


Thursday 25 April, 11.00 am
Picnic in the Garden

Walk on the steps dedicated to aromatic herbs; ancient and modern properties and uses of edible plants, garden recipes read and told for each plant, the culinary message towards plants by Augusto Rinaldi Ceroni.
Followed by a tasty picnic in collaboration with the restaurateurs of Casola Valsenio.
The Herb Garden of Casola Valsenio
Minimum number:
5 registered
Cost of the event:
€20 full, €17 reduced (6-12 years)
Registration by 12.00 on April 24th


Various locations (see programme)


+39 0546 71044

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