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Today we are talking about what I have found about the use of inner tree bark (Pine and Birch specifically).

You will also listen to me talking about the chat that I have recently had with Chef Stefano Basello from therestaurant 'Il Fogolar' at the Hotel Là di Moret in Udine. He is using the inner tree bark of pine trees to produce a flavourful bread (listen to the episode to learn more).

• Here is the link of the Hotel and Restaurant if you want to visit that amazing place that is Italy and Veneto: https://ladimoret.it/en/restaurant/
• A quick youtube video (in italian): https://www.youtube.com/watch?v=6DbWocfDgnY
• Novel Foods Catalogue: https://ec.europa.eu/food/safety/novel-food/novel-food-catalogue_en

I want to thank the Institute of Food Science and Technology (IFST) for sponsoring this season of the podcast.

Read more about the IFST and become a member in order to access their resources and events: https://www.ifst.org/

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