Janett Platino, a chef from South Tyrol, spent her childhood surrounded by kitchen utensils and the herbs in the garden behind her parent’s restaurant. The experience shaped her. Today, flowers and vegetable varieties grow there alongside the herbs, from which she extracts flavours ranging from bitter and tart to sweet. She uses them to transform both traditional and newly created dishes into a unique taste experience – and that in turn is the spice of life for the chef.