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Sustainability in the kitchen in the Eternal City

The concept of sustainability that emerged since the 1990s in Stockholm began to be perceived as a real wake-up call only thirty years later, thanks also to Greta Thunberg. The need for development capable of ensuring the satisfaction of the needs of our generation and those that follow has become one of the most important objectives on the world agenda. We are fighting not only against a pandemic, economic but environmental emergency.

Sustainability pours into every area of ​​our life, it is contained in every gesture, which can lead to the preservation of the ecosystem, which is now destabilized. It is not intuitive to think about how much the choices of a restaurant or a hotel can impact on the ecosystem but today it is a central theme in gastronomy. Having an eye for resources and climate protection contributes not only to protecting the environment but allows the gastronome to reduce food waste. In the search for a restaurant or a hotel, guests are increasingly oriented to choose structures committed to sustainability: here is our Roman guide on the best.



Moma is the manifesto of the short, certain and ethical supply chain: among the suppliers there are only Italian farmers, artisans and breeders. The restaurant owned by the brothers Gastone and Franco Pierini, entrepreneurs in catering for over 40 years, has built its success precisely on this philosophy, with the hand of chef Andrea Pasqualucci. Opened in 2002 in the center, inspired by the Museum of Modern Art in New York, it aims to be the emblem of the “container of works of gastronomic art”. Route awarded in 2018 by the Michelin star. Minimizing waste, making the single food become the protagonist, treated as little as possible to preserve its authentic flavor: these are the pillars of the kitchen. For this reason, in addition to the gourmet restaurant on the upper floor, the bistro formula on the ground floor was created to recover every “waste”, using the less noble parts of fish or meat and vegetables. Real artisans of excellence of the product that ensure its control and freshness: trusted producers such as Erba Regina, a country house immersed in the Castelli Romani countryside from which they are supplied with spontaneous herbs, Villa Ciaviciana for Mangalitza cured meats, Sergio Pitzalis for cheeses, the Orto di ClaPi for vegetables, Slow Food Presidia that map the peninsula, are just some of the proposals on the menu. Poor cuts such as the fifth quarter or the blue fish, in any case always recognizable, local and of quality, combined with perfumes, spices or herbs that enhance their characteristics, finally obtaining a mise en place of great visual and chromatic charm: this is the fil rouge of Moma cuisine.




Settimo is an urban oasis with its rooftop set in the Sofitel Roma Villa Borghese, in the center of Rome. Among the wild vegetation and a spectacular view between domes and historic buildings it stands between stained glass windows and designer furniture. A refined but always authentic cuisine in an elegant setting, in perfect balance between the French mold and the Italian taste: it is characterized by an intense bond with Rome consolidated by the cuisine strongly rooted in the territory of the chef Giuseppe D’Alessio. According to the chef, the international clientele must be able to recognize the true character of our cuisine: it therefore focuses on essential, refined, local flavors that he wisely composes by teaching the palate of diners. Territoriality and seasonality are the keywords. The goal is to leave an indelible memory of Rome and Lazio through food and raw materials, using only small producers and artisans. The entire structure has for years adhered to the green planner “PLANET 21”, a sustainable action plan supported by 173 Heads of State around the world at the Earth Summit in Rio de Janeiro in 1992. 21 commitments of this were resumed. program based on 4 strategic axes: the approach of collaborators, customer involvement, collaboration with partners and concrete action with local communities. On the one hand, sustainability linked to food and on the other to buildings, make this approach a unicuum. In compliance with the eco-sustainable project, the chef therefore considers the choice of the supplier as fundamental as if he were part of the brigade. For example, using the HQF Agricola (High Quality Food) network, it aims to create a short and self-sufficient supply chain system by dealing with the cultivation, breeding and production of high-end products. Delivery scheduling is also fundamental, avoiding the use of plastic for product storage. Processing at the moment, freshness and seasonality, consequently a smaller but more manageable card avoiding waste as much as possible. The recommendations addressed to collaborators and customers themselves are also on the same wavelength, with sharing, avoiding waste of water and light to name two trivial examples, to achieve a green improvement both in terms of travel and catering.



HI-Res High Restaurant and Terrace lounge – Brillo Restaurant – Valentyne Restaurant & Club

Located in a strategic position between Piazza di Spagna and Piazza del Popolo, the majestic Hotel Valadier offers a singular versatility of the entertainment and catering proposals: soon also Samurai, a Japanese bar with cocktails dedicated to traditional Japanese dishes to be enjoyed from a rooftop panoramic. Six floors of emotions to be discovered.

Starting from the top, we find the HI-Res High Restaurant and Terrace lounge located on the top floor of the Hotel Valadier. Open kitchen for a fish-based menu that comes from the nearby Anzio fish market.

On the first floor of the hotel with the Valentyne Restaurant & Club, it is perfect for immersing yourself in a 1930s atmosphere, an era of American prohibition. The third proposal, for fans of traditional and creative Italian cuisine is the Brillo Restaurant, which focuses on a 0 km cuisine, using local products from the short supply chain.

According to Daniele Lassalandra, one of the owners: “In times of crisis, the secret of success is to focus on the quality of services and a wide range of hotels and restaurants. Attentive to the sustainable aspect, it maximizes respect for the environment starting from the table and then embracing different approaches in the choice of food (as in the choice of fish where local fish is preferred to ensure the freshness of the product and its flavor), managing the menu optimally, organizing warehouse purchases to avoid waste and minimizing energy loss (with the use of low-consumption light bulbs; turning off machinery when not in use; with magnetic cards). Another guarantee is the frequent change of the menu to ensure the seasonality and freshness of fish and fruit and vegetables. Particular attention is given to plastic, limited to the maximum in the kitchen trying to use biodegradable and compostable materials such as cellulose pulp, wood, cardboard and bioplastics; at the bar the straws are made of glass, metal and biodegradable

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