Making Wilden: Opera Waiting
Wilden.herbals meets producers and artisans close to the wild philosophy and today brings you to Tuscany, where Opera Waiting promises to revolutionize leavened goods.
Start again from simple things and revolutionize the way we live. Behind every small cultural act lies a passion. It is first and foremost respect for nature that moves projects and producers close to Wilden.herbals. The common thread that binds them is the desire to see the world with renewed eyes, and this is their story.
Opera Waiting – Elisa and Gabriele began experimenting in 2013 with that early curiosity of those who love what they do that they do not intend to extinguish. Together with Piero Sisti and Gianluca, they set up a laboratory of natural experimentation that plays on combinations and proposes new, unprecedented gastronomic combinations. Theirs is not just yeast, because in every product of Opera Waiting there is nature, mother yeast, short supply chain and an undying love. This is their story.
What is your philosophy?
Definitely the 100% all-natural, and everything is made manually from A to Z. It’s a big and somewhat crazy job, because there are objective production and storage limitations, but the result is one of a kind, especially for recurrence and breakfast yeast. We started naively, as it would be done at home, from water and flour; we later realized how complex it was and it was necessary to do constant research on natural preservation and the whole production chain, because live sourdough doesn’t discount! We believe that the result is a sincere and life-affirming product.
What does it mean today to rediscover the earth?
In our case it means searching a lot, having direct contact with the producers of flours, butter, eggs… constantly talking and comparing with them, even becoming friends with them, supporting each other, because it’s easy to say natural, but then there is a world of knowledge and work that has to be cherished as an absolute value in respect of the time andhumanity it requires.
Food: a childhood memory
It is really the case to say-the family. Gabriele and Gianluca’s father was a baker; when Gabriele was born, his parents started making bread and for 40 years they handled flours. Becoming a baker is an innate passion from which Gabriele could not escape. There is always a natural exchange between research and innovation, family tradition and experience.
How does one of your products come into being?
There is no rule! It is a newfound love that literally takes your sleep away. We see creative possibilities everywhere: from an ingredient, from a customer’s need, from a chat over dinner. Ours is a drive dictated by a passion for what we do.
What does it mean for you to be “Healthy and Wild”?
Stereotypes be damned and on with consistency from start to finish!
