On open list of our food suppliers

Our restaurant officially begins a path and a philosophy to reduce the distance between production and consumption.It is now common to hear about a “zero km” menu, but this is not an easy task.All this is not about ideologies or slogans. We just want to contribute to the future of our own planet and for those who will come after us.Every guest, whiel tasting one of our dishes, will have contributed to the defense of our food heritage, and to the environment, as a consequence.With this idea, we also try to encourage more young people to work the land.We will try to buy more and more from local producers within a distance of 20-30 km.

To us, this open list of producers is a concrete action to follow the route we have just described.

Farina di mais Spin produttori della Valsugana
oat cheese: Az. Scottini Trambileno
Salmerino (mountain trout): Trota Oro Preore Val Giudicarie 0465322773
Speck (meat): Massimo Corà Coredo Val di Non
Luganega (meat), Mortandela (meat), Ciuiga (meat), Vezzena (cheese), Puzzone di Moena (cheese), Casolet (cheese): from producers that are part of the Slow Food Italia projest (see the dedicated list).
Smoked horse meat: Macelleria Zenatti Rovereto (prod.dell’Arca)0464434386
Wine vinegar: Aceto di vino di Pojer e Sandri
Herbs and edible flowers: Comunità del cibo Baldensis del monte Baldo
Broccolo di Torbole Fam. Rosa (da Novembre a Marzo)
Artisanal beer: Bionoc del Primiero
Honey: Miele d’Isera di Manica
Cheese: Caseificio di Sabbionara 0464684262
Vino Santo (sweet wine): Associazione vignaioli del Vino Santo della valle dei laghi
Oil: Olio extra vergine di oliva DOP Coop. Agr. Riva del Garda
Berries and vegebables: Barbara di Cornè con piccoli frutti e ortaggi n.s.d.