It may be slightly toxic, but that doesn't stop people in central Italy from eating the young shoots of this peculiar wild vine, a relative of the clematis. They appear in omelettes, and occasionally in pasta sauces and stuffings for fowl. Chopped up and incorporated into a sort of crêpe, it's fregnacce alla vitabbia.
In the old days poor folks dried them and smoked them too.
Also spelled vitalba.