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Arianna Craviotto, Washington D.C., DC (2025)

05/05/2025

On Tuesdays my tongue comes out dancing!👅🕺

05/02/2025

Stayz home and pet me! I know you wants to!😁🐶 .mp4
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05/02/2025

Staying strong👀

04/23/2025

Happy Golden Retriever day to the goofiest, smartest, gorgeous, best temperament dog there is! Love you all!❤️

07/22/2024

🌱 FORAGE & FERMENT 🌱

Here are some photos from today’s Forage & Ferment workshop with myself and the wonderful Emma .pickle! Honestly - sometimes I wonder if it’s okay for me to enjoy my own workshops so much! 😂

We had the most WONDERFUL time. We kicked off the day with a fermented wild cocktail made with Elderflower champagne, water kefir with wild rose and gorse and elderflower cordial. It was heavenly.

Then we wandered around the beautiful and picked some of the magical herbs that she had on offer! After we learnt about foraging, we headed to the fermentation station to learn about fermentation and make our own sauerkraut!

I didn’t have space on the label of mine but mine also included yarrow, ground ivy and nettle as well as wild garlic, cabbage, turmeric and ginger. Chuck it all in I say!👌

I am SO in for fermenting after today. Even during my research for the workshop I was totally blown away with some of the facts I learnt about fermenting. Like did you know that the process can actually make the antioxidant and medicinal compounds in veg more intense and readily available to the body? Incredible.

Anyway, we finished the day with a nettle and ground ivy tea and a cake! 🧁 Lots of love and lots of merry goodbyes and home to watch the sauerkraut start bubbling!

Safe to say, we’ll definitely do more in the future! Does this look like your cup of tea?! 🌱

07/22/2024

FIRE & HOG W**D TARTLETS ✨

Here’s the finished dish from today’s beautiful sunny forage! A wonderfully fresh wild and weedy tartlet, with a crumbly shortcrust case and filled with deliciously fresh and vibrant spring greens like fireweed, hogweed, nettle and cleaver🌱

It’s served with a salad of yarrow, hawthorn leaves and cow parsley, dressed with an elderberry glaze and a glass of the most delightfully refreshing blackthorn blossom sparkling cordial! ☀️

Wow, that’s a lot of wild ingredients!! I usually like to keep things quite simple and stick to just a few ingredients - but I was so overjoyed with a variety I saw today, I couldn’t help myself!

I felt wonderful after this meal. I think my body really responds well to how fresh all the ingredients are 👌 We all know greens are good for us, but when they’re picked that day, the nutrient levels are so high!

Did you join me for the forage today? If you missed it, head over to my stories! 🥰 And if you’ve got any questions on any of the ingredients we foraged, leave them in the comments! I’m absolutely terrible at looking in my DMs! 💚

What would you have made with this basket of goodies?

07/22/2024

🌸CHERRY BLOSSOM JAM TARTS🌸

It’s been so great to see so many of you making cherry blossom jam! Today I want to share with you my favourite, go-to way of using it... in jam tarts!

I was born in the 90’s so I feel it is my duty to love jam tarts. Do you remember the plastic trays of 6 with different flavours? They were heaven.

The crumbly buttery base and the sticky cooked jam is perfection. And if you’ve never had a homemade one.. you have to! They’ll be far beyond your expectations!

They are soo easy and fun to make, little ones will love helping! Simply make a shortcrust pastry by rubbing 125g chilled butter into 250g plain flour until it’s formed breadcrumbs.

Then add one egg (or chia egg) and 1 tbsp of water (you can also add some sugar here too - I tend not to because my jam is sweeeet enough!) and bring together with your hands until you have a dough.

Chill the dough in the fridge for 20 minutes and then roll out to around the thickness of a pound coin and cut into circles using a pastry cutter. Push your rounds into the bottom of a buttered muffin tin. Fill with jam and bake until the pastry is slightly brown!

How do you like to use your cherry blossom jam?! 🌸

07/22/2024

⚓️ FORAGING IN NORFOLK ⚓️

We had such an amazing time adventuring with this week! Here are some snaps from our fun filled day of sailing on a traditional Brancaster mussel flat boat, foraging over the mudflats and marshes and cooking up a fantastic wild lunch!

We started the day with a walk across the salt marshes, past tall couch grass and around the clearest pools of the salt pannes. While we chatted, gaggles of graylag geese flew overhead and spoonbills dipped their long legs in the watery reed beds.

As we were walking we picked sea beet, which looks like spinach but tastes so much better (slightly salty and with much more bite) and some deliciously mild and fresh miners lettuce! Once we made it to the mud flats, we scanned the surface for cockle shells and then began to dig in the wet sand for little shells, with juicy, creamy cockles inside!

Then we went to board the boat, past a cherry blossom tree and some honesty flowers, for an amazingly gusty sail! Moment of utter peace and calm were dispersed between moments of pulling ropes, watching the sail fill with wind and listening out for Colins orders ( - the most amazing Skipper, brilliantly knowledgeable guide and all round lovely guy)

We sailed into a little creek, where the wind was calm, to cook up our finds! Lunch on the side of the boat was perfect. If you’d like to join us for the full adventure and to learn a bit about how to forage and cook some of these ingredients, head over to my stories! (I didn’t even have space to mention the spear fishing and crabbing here!)!

ALSO, as well as working on the recipes side of my blog a little more, I’m thinking about developing a ‘Forage & Adventure’ section... Where I outline my favourite walks / routes / adventures from around the UK with sections on what you can forage & cook while you’re there!

What do you think... Would you read it!?

We will 100% be going back to Norfolk (I loved it!) for an adventure with the . I

07/22/2024

✨ WILD LUNCH BOXES! ✨

Spring foraging sessions started today and I couldn’t be happier! Spending time foraging and wondering over the South Downs with amazing people was, as always, a dream.

I thought I’d let you in on what I’m serving up right now! To minimise contact, instead of cooking up over a campfire, we’re having picnic lunch boxes!

Initially I was a bit worried about the idea of lunch boxes - even the word used to conjure up images of sad and soggy sarnies. But I’m actually really enjoying making up these little lunch boxes filled with freshly foraged wild delights! ⭐️

Inside you’ll find a wild garlic and cheddar scone, homemade tagliatelle with nettle pesto topped with wild garlic capers, a green olive and ground ivy tapenade and finally a salad with rocket, hawthorn leaves, yarrow, cow parsley, primrose leaves and chunks of roasted sweet potato with wild herbs! 🔥

We also had an elderflower champagne cocktail and a lemon & wild rose cake for dessert! The sun shone and many an interesting conversation was had!

What would be in your perfect wild lunch box?

Arianna Craviotto

05/05/2025

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04/23/2025

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