By: Amber Kallor

“My vegetable garden is a magical place for me, a place where I find positive energy and power,” says Giorgio Schifferegger, Executive Chef at the JW Marriott Venice Resort & Spa. It’s also a fantastic spot to shed negativity. “If I’m having a bad day, I start pulling weeds to relieve stress and it’s truly effective!” he adds.

This flourishing corner of paradise is situated on Isola delle Rose, a private island located a short boat ride away from St. Mark’s Square. In addition to generating an abundance of fresh and flavorful produce ranging from artichokes to autumn squash, the JW Garden serves as both a sanctuary and a classroom. “It allows me to show anyone how the seasons, nature, and the passing of time work,” says Schifferegger.

Guests can also learn to cook “spontaneously and naturally” like an Italian nonna at the Sapori Cooking Academy, says the chef. The experience is “reminiscent of the past, where grandmothers would gather ingredients from their small gardens, and by lunchtime, you’d find something irreplaceable, profoundly good, and rich with love,” adds Schifferegger.

Here, the culinary pro shares his secrets for growing a restaurant-worthy garden at home.

The best things take time—and nowhere is this expression truer than in the garden. “Cooking with seasonal ingredients is, in my opinion, the best way to create delicious, healthy, and beautiful food,” says Schifferegger. While it’s easy to assume that warmer months overflowing with fresh produce are the chef’s favorite time of year, he finds beauty in the stillness of winter, “where everything rests and prepares before bursting in spring.” For the culinary pro, anticipation adds to the excitement, and adopting nature’s rhythm offers a welcome break from our fast-paced world. “For example, waiting a year for asparagus is a beautiful thing that allows you to appreciate things more and at the right times,” he says.

Even if your backyard doesn’t boast 40 acres of lush gardens and century-old olive trees like the JW Marriott Venice Resort & Spa, you can still create a verdant oasis that keeps flavorful ingredients at your fingertips. “I love vertical gardens because they are both functional and decorative, but I also enjoy seeing terraces filled with pots of vegetables and herbs,” says Schifferegger. He adds that modern technology and design allow anyone to dig in regardless of what Mother Nature is doing outside your door. For example, hydroponic systems allow you to grow plants without soil, while other indoor gardens practically care for themselves thanks to built-in LED lights and water tanks.

Start with the basics, says Schifferegger. While some herbs (such as dill) can be challenging if you don’t have a green thumb, he recommends novice chefs plant rosemary, sage, thyme, basil, and oregano in a garden or pot. “In my opinion, they are the foundation of Italian cuisine and allow you to create wonderful flavor combinations,” he adds. Adventurous cooks can also forage for ingredients in the wild like Schifferegger, who collects apricots, figs, mulberries, apples, purslane, calamint, and lion’s teeth around the island.

Level up your next meal with aromatic herbs and edible flowers that entice the senses. Schifferegger often uses chive blossoms as a garnish because of their bright purple color and fluffy florets. He also regularly reaches for summer rosemary and winter tarragon, which are packed with flavor. “There’s not a single dish in my repertoire where an herb isn’t present,” says Schifferegger. He recommends marinating or seasoning everything from meat to risotto with fresh herbs. They can also be used to create pesto or even infused into oils for more flair.

Fresh ingredients—not fancy appliances—are the secret to culinary success. According to Schifferegger, a potato peeler, a medium-sized knife, a fork to dig up potatoes, and scissors are the only tools needed to harvest the bounty from your garden and whip up a memorable meal. For the chef, plucking a ripe tomato from the vine is the ultimate luxury, as it is unfortunately “something rare, unique, and no longer for everyone.”

Nothing goes to waste in Schifferegger’s kitchen. He recommends transforming food scraps into fertilizer. A small compost bin is a “sustainable, cost-effective, and highly efficient” solution, he says. If you’re concerned about odor and fruit flies, consider a countertop-friendly composting device that creates nutrient-rich soil at the push of a button.

Follow Schifferegger’s mouthwatering recipe for risotto with potatoes and rosemary. To create a feast for your eyes, garnish this creamy dish with rosemary flowers. Buon appetito!

Ingredients:
● 350 grams of Carnaroli rice
● 350 grams of potatoes cut into small cubes
● 1 white onion, chopped
● 1 glass of dry white wine
● 2 liters of vegetable broth
● 10 grams of fresh rosemary, chopped
● 100 grams of Grana Padano, grated
● 60 grams of butter
● extra virgin olive oil
● salt
● pepper

Instructions:
1. In a saucepan, cook the onion with a little olive oil without letting it brown.
2. Add the potatoes and cook for a few minutes before pouring in the wine.
3. Allow the liquid to evaporate completely before adding the rice and letting it toast.
4. Once toasted, cook the risotto for 12 minutes—adding the broth little by little.
5. Once cooked, turn off the heat and stir in the cheese, butter, and rosemary. Add black pepper and olive oil to taste. Serve immediately.