Tag: sustainable

Trentino-Altoadige is green: here are the sustainable restaurants to keep an eye on – Italian Cuisine


The greenest and most sustainable region of Italy, according to Michelin, is Trentino-Altoadige, which this year received the highest number of green stars. Green? Yes, because since last year the Rossa, as the Michelin guide is defined, has assigned a new star color that establishes the restaurants that take charge ofconsequences ethical and environmental of their business and who they work with "sustainable" producers and suppliers to avoid waste and reduce, or better still reset, the plastic and other non-recyclable materials from their supply chain.

What are the characteristics that make the green star conquer?
According to the Michelin guide, here are the prerogatives that a "green" restaurant must have:
1) theuse of local and seasonal ingredients;
2) the selection and the
quality of the products used, including biological, biodynamic and ethical origin;
3) the
low energy impact in the use of resources;
4) the
composition of the menus, which must be respectful of seasonality and the territory;
5) the enhancement of
initiatives for waste reduction, including zero waste policies, that is the age-old theme of disposal, namely the reuse and recycling of waste;
6) the initiatives of
communication and passion shown by the chef and staff on the topic of "sustainability";
7) the
creative initiatives in the environmental field implemented;
8) the
collaboration with the local community, in particular small and micro producers.
So many chefs work directly with growers, farmers and fishermen, who are respectful of nature, they grow plants and raise animals, use regenerative methods such as no-dig gardens and catch crop rotation. They care about their impact on the planet and show passion and awareness of an issue that has grown to be a movement towards positive change. In addition to environmental considerations, they are concerned with the quality of life of their staff and support social projects at local, national and global levels.

195050Why is Trentino-Altoadige so "green"?
The concentration of green stars is mainly in the north but in particular in Trentino-Altoadige, where most of them are found. Of course, being on a plateau, next to the Dolomites and being able to go and get milk and butter directly from the mountain huts helps more than being in a metropolitan city like Milan and Rome. But in reality this region stands out for the attention it has always had towards this issue. First of all, the chef could only see it assigned in 2020 Norbert Niederkofler of St. Hubertus of San Cassiano (Bz) with its "Cook the mountain" philosophy, the first to have cleared through customs, thanks also to the power of its three Michelin stars, the world of cuisine local, seasonal and sustainable and to have involved international chefs in his ambitious project.

What are the "green" restaurants to visit in Trentino-Altoadige?

EARTH. In Sarentino, Gisela and Heinrich Schneider, respectively in the dining room and in the kitchen, have created an evocative, eco-friendly and plastic free environment from a mountain hut: Land, "the magic place", as they like to call it, also boasts a Michelin star. "The careful use of resources, respect for food and for those who produce it, recycle as much as possible, use the abundantly laid table of nature. All these are points that go hand in hand with nature, in our daily lives, accustomed to a mountain life "tell the Schneiders." The wild herbs and mushrooms come exclusively from the woods directly in front of our house. All the other ingredients such as meat, flour, milk, cheese, bacon, butter and much more come from the surrounding farms of our valley ".
ANCIENT INN AT THE DEER. In San Genesio theAntica Locanda al Cervo it bases all its vegetable supply on its own vegetable garden and the pantry is contributed by organic farmers and small local producers. The menu is based on all local specialties, in 2008 the restaurant joined the Pact for Climate Neutrality and keeps the ecological footprint under control.
LERCHNER'S IN RUGGEN. In San Lorenzo di Sebato we find a restaurant that has been committed to sustainability on many fronts for years. 100% South Tyrolean products and the property runs a cattle farm, whose meat is produced exclusively for the restaurant. Also, you won't find any exotic or ethically questionable products on the menu here.
1908. In Soprabolzano, on the Renon Plateau, chef Stephan Zippl this year received a double award: star and green star. The dishes are eco-sustainable and boast a strong creativity, there is a continuous and direct dialogue with the small local producers, who often condition the menus and dictate the law, like nature, on what to find on the menu.
AGRITUR EL MAS. Finally, we would like to point out a farmhouse, where most of the products come from the stable and from the private garden. Here cows, goats, donkeys, pigs are raised and the cheeses are made in the own dairy. We are in Moena in Trentino and Agritur El Mas is also an educational farm where children can be taught the importance of environmental sustainability.

January 2022
Camilla Rocca

Spirulina algae, green that is good for you, sustainable green – Italian Cuisine


Green but tending to blue, rich in micro nutrients, deriving from ethical and sustainable crops. Italian spirulina algae is this and much more


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There FAO defines it as "Food of the future"Because of its very high nutritional values ​​and its very low environmental impact. Spirulina algae, green-blue in color, is the food that contains by far the highest level of vegetable proteins, about 60-65%, not only that, it has a caloric and cholesterol intake so low that it is a real and its ally of athletes, of those who want to lead a healthy and energizing diet, vegans, celiacs or those suffering from nutritional deficiencies. What does it contain? Maybe we first tell you what it does not contain! Spirulina algae is a food business suit, contains proteins, lipids and amino acids, omega 3 and 6, vitamins, minerals and antioxidants … In short, it helps us to protect our immune system, counteracts free radicals that cause premature aging and provides significant energy boost! Thanks to its nutritional properties but, above all for the abundance of proteins and iron, the WHO (World Health Organization) counts spirulina algae among the superfoods.

Spirulina algae is Italian

A new business that could not be missing even in Italy. They know it well Andriani (Italian producer of gluten free pasta) e ApuliaKundi (a young Apulian start-up specialized in the research of micro algae and in the production of organic K spirulina) that have started a partnership to achieve a single goal, that of agriculture in respect of environmental sustainability, to preserve natural resources without wasting them. Thus, a spirulina algae cultivation plant at the Andriani headquarters a Gravina in Puglia. For the cultivation and production of spirulina algae, the plant uses only water from the pasta production process, a water that is processed in order to be used in the cultivation of the seaweed. The result? The partnership gave birth to thecircular economy of spirulina algae, producing a 100% Italian, sustainable, organic, natural and healthy one.

The production process of spirulina algae

192352 "src =" https://www.salepepe.it/files/2021/10/alga-spirulina-@salepepe-.jpg "width =" 236 "style =" float: left; "height =" 157It is grown in special tanks, collected, pressed, extruded and cold dried so as not to lose the wonderful nutritional properties. What is obtained is used by the two companies: by ApuliaKundi for the production of functional foods and by Andriani for the production of gluten-free organic pasta.

Italian spirulina algae is sustainable

Cultivating spirulina algae in a way natural and ethical it does not damage the environment. We can look out at one green was of modern agriculture of spirulina algae which, if grown correctly and respecting sustainability, such as that produced in the Andriani plants, is able to reduce greenhouse gases and capture CO2. Not only that, its production does not contaminate the water and requires less use than other crops, it does not affect the forests and does not require the use of harmful herbicides or pesticides.

How is spirulina algae taken?

On the market it is found in the form of supplements, in dust or in flakes, like basic ingredient for foods with high protein content. Spirulina algae powder or flakes can be added to fruit smoothies, yogurt or salads. But if you are a greedy die-hard, here is a protein but very sweet recipe for you: spirulina-based energy truffles.
Click here to find out how to best use it in the kitchen!

October 2021
Giulia Ferrari

Posted on 29/10/2021


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The rediscovery of the village, a new reality of sustainable consumption: watch the video – Italian Cuisine

Fidenza Village, The Bicester Village Shopping Collection, accompanies us in a passionate and exciting dialogue centered on the village as a sustainable cultural and economic center. Davide Rampello (cultural consultant, university professor and artistic director of Fidenza Village) and Massimo Spigaroli (chef patron of the Antica Corte Pallavicina in Polesine Parmense) discuss these issues.

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