Valentino Brienza and Luisa Martini love the diversity that nature offers us. Currently cooking on the luxury cruise ship Seacloud, the two have spent months experimenting with various ingredients from the forest, meadows, fields, and water to discover entirely new flavor inspirations. The effort has paid off: with 60 creatively refined recipes, the two young chefs showcase refreshing ways to explore boundaries and redefine enjoyment through their freestyle natural cuisine. Using unusual ingredients like moss, bark, or birch sap, as well as charcoal and sawdust, Brienza and Martini bring variety to the kitchen and demonstrate that almost anything that grows in the environment can be used culinarily. Their motto is: waste as little as possible, utilize all parts.