Misticanza is the generic term for a mixture of wild greens. Produce stalls in Rome sell it from bins to be prepared all’agro (blanched, then dressed with a squeeze of lemon, ripassata in padella (sautéed with oil, garlic, and chile), or as a raw salad. Whether you can pull off a salad is up to the season. For example, when this mix of field greens features prickly nettles, you’ve got to cook them, but in nettle-free mixes, you might find a huge array of ready-to-eat wild weeds. The best version of this salad is at Piatto Romano in Testaccio, where owner Andrea D’Alfonsi sources his foraged mixture of more than a dozen greens from Lazio and Abruzzo. The sauce is similar to the dressing for Puntarelle alla Romana, and the whole mess is dusted with punchy dried sumac from Emporio delle Spezie, a spice shop nearby. Sumac grows wild all over Italy, yet this is the only (Italian) place in the whole country that I recall seeing it used for seasoning!