As chef Luigi Crisponi stood in his Santa Rughe restaurant in Sardinia, he insisted there was nothing he can teach about s’erbuzzu. The brothy yet still thick soup — a specialty of the Italian island — is only made of greens, beans, and tiny, chewy nuggets of pasta.
“There is no recipe,” he said. “There’s just herbs.” As many as 14 herbs, in fact, many of them foraged bitter greens.
