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In a land that has intertwined its history with that of food over the centuries, shaping its identity with the silhouette of the hills and the rhythm of the seasons, Piedmont becomes the guardian of a culinary tradition of unparalleled richness. Between the gentle slopes of the Lower Langa and the rugged cliffs of the Upper Langa, a story of rural wisdom and love for the land has been unfolding for millennia. A cultural heritage built over time by skilled hands, which still today transform the gifts of nature into authentic works of art for the palate.

Piedmont is the ideal stage for a sustainable gastronomic movement. A model in which local productions, environmentally friendly agricultural practices, and the safeguarding of traditions come together in the name of a cuisine that is at once an authentic guardian of the past and a visionary builder of the future.

What is a Sustainable Restaurant?

It is crucial that the term sustainability does not become merely a slogan, but underpins a concrete and tangible commitment. Being sustainable is not just a declaration of intent, but a daily practice that permeates every aspect of restaurant activity. A dedication reflected in authentic actions that respect and enhance the environment, the community, and local traditions.

A sustainable restaurant adopts practices aimed at minimizing its environmental impact, promoting sustainability in various ways:

  • Local and seasonal ingredients: Preferring locally produced ingredients reduces the environmental impact associated with the transport of food. Using seasonal products also supports biodiversity and minimizes the need for artificial preservation. Moreover, dishes prepared with fresh and local ingredients ensure superior quality and an authentic flavor that reflects the region.
  • Ethical sourcing: Choosing suppliers who adopt ethical production methods, such as responsible farming and sustainable fishing practices. By verifying sustainability certifications, one can be assured that animals are raised in proper conditions and that marine resources are used in a way that does not compromise ecosystems.
  • Reduction of food waste: Implementing strategies to minimize waste, such as the creative reuse of leftovers or donating unused food to charitable entities.
  • Recycling and composting: Having an efficient system for recycling materials and, where possible, composting organic waste. By doing so, not only is the amount of waste sent to landfills reduced, but organic waste is transformed into compost useful for local agriculture.
  • Efficient energy and water use: Utilizing high-energy-efficient appliances, renewable energy sources, and systems to reduce water consumption. Installing solar panels, using LED lighting, and adopting water-saving technologies are essential steps in decreasing the ecological footprint.
  • Sustainable materials: Opting for biodegradable or recycled materials to reduce the use of single-use plastics.
  • Sustainable building: Designing and maintaining the physical spaces of the restaurant with sustainable materials and construction techniques that minimize environmental impact. The use of FSC-certified wood, eco-friendly paints, and thermal insulation systems contributes to creating a healthier and more sustainable environment.
  • Community support: Collaborating with the local community, supporting social and economic initiatives that promote sustainable development.

By adopting these practices, a restaurant can contribute to a more sustainable future while offering a more authentic and responsible gastronomic experience.

Eating Sustainably in Piedmont: Fàula Ristorante

In the Alta Langa rises Casa di Langa, a luxury resort that combines elegance and sustainability. Within it, the Fàula Ristorante is a gem of Piedmontese gastronomy, where tradition meets innovation in respect for the environment. “Fàula,” a dialectal term from the Langhe meaning story, is a tribute to tradition, an invitation to gather and share not just food, but experiences and memories. It is around the table that the bonds of an entire region are renewed.

Led by Chef Daniel Zeilinga, born in Merano in 1989 and professionally grown in the kitchens of Michelin-starred restaurants, Fàula is a sanctuary of taste where the biodiversity of Piedmont is celebrated. Zeilinga, with an approach that favors local products, has created a contemporary cuisine that enhances the ingredients of the territory with a completely green menu, Sapori dell’orto, dedicated to the valorization of local vegetables and herbs. An ode to vegetables that earned the Gambero Rosso award for best vegetarian offering. With great skill, the chef enhances the best of what the land and the garden offer season after season, presenting refined dishes that celebrate the Piedmontese territory.

The garden and greenhouse of Casa di Langa, cared for by gardener Luigi Merlo and Zeilinga himself, are the soul of the restaurant. Here grow edible flowers, aromatic herbs, and seeds that not only enrich the dishes of Fàula Ristorante but also find use in the nearby Sorì Cocktail Bar and Lelòse Spa. The synergy between the different spaces creates a virtuous circuit of use and enhancement of natural resources.

From Forest to Table Sustainably: Exploring Alta Langa Through Its Flavors

Fàula Ristorante perfectly embodies the philosophy of Casa di Langa, where the commitment to sustainability is expressed in full, touching not only gastronomy but the entire experience offered to guests.

In this context, the facility promotes sustainable tourism through nature-based experiences, such as walks through the ecosystems of the Alta Langa available in autumn. Walking among ancient woods, cherry trees, and hazelnut groves, one can fully understand the close relationship between the territory and its culinary traditions.

Led by expert gardeners, guests can appreciate the beauty of the delicate balance that unites plants and fungi, and uncover the secrets of the truffle, a precious fruit of these hills. It is in this harmony between man and environment that Fàula and Casa di Langa root their existence, setting themselves as examples of gastronomic excellence inextricably linked to sustainability.

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