Ecotourism also passes from the table.
Traveling sustainably is a desire of many. We have already talked about how it is possible to choose green destinations, but the palate also wants its part. That’s why we take you to discover the first 100% plastic free restaurant in Italy.
“Dalla Gioconda” restaurant, a promise of sustainability
Attention to the planet is an added value, as Stefano Bizzarri and Allegra Tirotti, the very young couple who created the Dalla Gioconda restaurant, perfectly understood. Located on the promontory of Gabicce Monte, this refined oasis speaks of a modern return to nature.
In addition to the beautiful sunsets visible from the terrace, the property offers a comfortable environment with attention to detail. The goal is to make the customer relax, in a place that between vinyl music, bookcases and surfboards can make him feel at home.
From the furnishings to the energy choices, attention to sustainability is already maximum in the construction. Starting with the choice of woods without formaldehyde release, which improve air quality, each material is designed to reflect the essence of the place, preferring local producers and artisans. The restaurant is powered by geothermal energy, necessary to produce sanitary water, for underfloor heating in winter, and to operate the cells, fridges and freezers. This renewable energy source exploits groundwater: cells positioned underground come into contact with rocks at high temperatures, heating the water and transforming it into steam, which is then conveyed into the structure.
Furthermore, the recovery of rainwater guarantees the water reserve to irrigate the outdoor garden.
What about plastic? No thanks. The two entrepreneurs have reached the milestone of the first 100% plastic free certificate in Italy. Here’s how it works: there is no plastic container in the kitchen, and the films – if used – are biodegradable. Waste is limited to the root, Dalla Gioconda provides its suppliers with reusable steel containers to have the products delivered. A further effort that avoids the use of large quantities of plastic and polystyrene.
The kitchen and the vegetable garden
The kitchen, led by Chef Davide Di Fabio, is based on the care of raw materials. In addition to the numerous vegetarian choices, an entire vegan menu is available for guests on request.
Allegra tells us: “Km0 products are fundamental. We prefer products from our garden whenever possible, alternatively we inform ourselves in detail about the production chain of our suppliers. Furthermore, in the restaurant we have a garden of aromatic herbs, which are daily at center of our dishes. “
Each garden requires special and different attention, Dalla Gioconda has chosen to follow the method of the Japanese philosopher and botanist Masanobu Fukuoka. A technique of natural agriculture or “not to do”, which involves cultivation without any chemical fertilizer or compost, or herbicides or artificial compounds. In this way, it is directly nature, with its perfect timing, that produces the necessary food.
We asked Stefano and Allegra: -Why did you choose to put sustainability at the center of your project?
Because we are in love with this place (Gabicce ndr) and the planet, and the only way to build something today is to do it in a sustainable way. It is no longer possible to ignore this value.
Ecotourism in Italy
In the wake of such a highly sustainable place, let’s reflect on the data of ecotourism in Italy.
More and more travelers are interested in the sustainability of the facilities they choose, and only 1 in 10 managers does not believe that attention to ecological choices has helped them to increase their business.
Thanks to the infographic “20 green experiences to live around Italy” created by Unicusano, we discover that it is women, particularly in the age group between 18 and 30, who have a greener sensitivity: the 56% of the interviewees stated that they pay close attention not to pollute during their stay compared to 40% of the male counterpart.
There are still many Italian regions that do not offer true zero-impact culinary proposals, but, (unsurprisingly) the big cities are the exception.
Here is a small selection of eco-friendly places for you:
- Skyterrace : in Milan, the panoramic rooftop of the Hotel Milano Scala has a beautiful vgetable garden on the terrace
- Turbo : also in the Milanese capital, Turbo is a restaurant 100% powered by renewable energy. It also minimizes the consumption of plastic, with local suppliers and the use of organic materials.
- Radicetonda : Milanese restaurant in the context of natural cuisine, made with raw materials from organic and biodynamic agriculture, with a short supply chain.
- BistrotBio : this Roman restaurant, in a farmhouse surrounded by greenery, offers organic cuisine with local products.
- Vivo : fish restaurant in Florence, whose motto is “from the sea to the pan”, managed directly by a family of fishermen.
The eco-friendly philosophy represents the future of catering. These realities contribute to creating a new model of production of more sustainable products and services, it is up to us to choose to eat in the right place!
