{"id":12855,"date":"2024-07-26T15:02:44","date_gmt":"2024-07-26T15:02:44","guid":{"rendered":"https:\/\/laquacollection.it\/?p=12855"},"modified":"2024-08-02T08:51:18","modified_gmt":"2024-08-02T08:51:18","slug":"the-art-of-sustainable-and-vegetarian-cooking","status":"publish","type":"post","link":"https:\/\/laquacollection.it\/en\/the-art-of-sustainable-and-vegetarian-cooking\/","title":{"rendered":"The art of sustainable and vegetarian cooking"},"content":{"rendered":"\n

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In the culinary landscape, Chef Cannavacciuolo is synonymous with passion and authenticity. But what makes Laqua Collection\u2019s restaurants special? It\u2019s revealed through the dishes of our Head Chefs: let\u2019s discover how their training and focus on sustainability translate into unique and memorable dining experiences. <\/h2>\n\n\n\n

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What do Gianni, Marco, Nicola, and Gianluca, our Head Chefs, have in common?<\/h2>\n\n\n\n

Our Head Chefs have had the valuable opportunity to be trained by Chef Cannavacciuolo<\/strong>, learning the secrets of sustainable and authentic cooking. <\/p>\n\n\n\n

This experience has shaped their style, blending respect for ingredients <\/strong>with creativity and passion. <\/p>\n\n\n\n

Each dish reflects these values, offering <\/strong>guests a unique and genuine gastronomic experience.<\/p>\n\n\n\n

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House Products: The Foundation of Laqua Collection’s Sustainable Cuisine<\/h2>\n\n\n\n

One of the first important lessons Chef Cannavacciuolo imparts to his team is the importance of sourcing ingredients<\/strong>. The regions where our boutique hotels<\/strong>\u2014and their restaurants\u2014are located offer a remarkable variety of genuine ingredients, cultivated by local farmers <\/strong>and small producers. <\/p>\n\n\n\n

The creation and variation of menus <\/strong>carefully follow the seasonality of fruits, vegetables<\/strong>, and herbs, which not only come from the surrounding area but also, and most importantly, from our own gardens. <\/p>\n\n\n\n

The most remarkable of these is Laqua Countryside, a lush green space of<\/strong> 1,000<\/strong><\/a> <\/strong>square meters, featuring majestic fruit trees, numerous spices, and vegetables cultivated with care. <\/p>\n\n\n\n

Only rainwater is used for irrigation<\/strong>, aligning with the environmental sustainability that the Cannavacciuolo family cherishes.<\/p>\n\n\n\n

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Vegetarian Offerings<\/h2>\n\n\n\n

In our restaurants, vegetarian <\/strong>options are never just simple alternatives but rather celebrations of plant-based cuisine. <\/p>\n\n\n\n

The Head Chefs create true tasting journeys<\/strong>, elevating vegetables to the forefront through innovative pairings and meticulous <\/strong>preparations.<\/p>\n\n\n\n

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LAQUA BY THE LAKE: GIANNI BERTONE<\/strong><\/h4>\n\n\n\n
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For Gianni Bertone<\/strong>, Head Chef at Laqua by the Lake <\/strong><\/a>on Lake Orta<\/strong>, vegetarian goodness grows in the small garden<\/strong> of his restaurant, a natural corner that produces essential spices, herbs, and vegetables for adding color and flavor to his cuisine. <\/p>\n\n\n\n

Tomatoes and arugula come from there, used in a special \u201cMozzarella Tartare,<\/strong>\u201d a fresh appetizer in the tasting menu \u201cAcquolina\u201d and the vegetarian path.<\/strong><\/p>\n\n\n\n

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LAQUA COUNTRYSIDE: NICOLA SOMMA<\/strong><\/h4>\n\n\n\n
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At Laqua Countryside<\/a><\/strong>, in the Sorrentine countryside, the sustainable <\/strong>approach is reflected in the vegetarian menu created by Head Chef Nicola Somma<\/strong>. <\/p>\n\n\n\n

The \u201cCarpe Diem\u201d menu features seasonal specialties like \u201cZucchini Parmigiana<\/strong>,\u201d a classic revisited and presented in a deconstructed form to highlight each ingredient. <\/p>\n\n\n\n

Another notable dish is \u201cZucchini, Figs, and Truffle<\/strong>,\u201d which presents innovative flavors leaving a memorable taste impression.<\/p>\n\n\n\n

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LAQUA VINEYARD: MARCO SURIANO<\/strong><\/h4>\n\n\n\n
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Marco Suriano<\/strong>, Head Chef of Laqua Vineyard<\/strong><\/a> in the Tuscan countryside<\/strong>, places vegetables at the center of his vegetarian menu. <\/p>\n\n\n\n

With 100% plant-based dishes, he caters to new dietary trends <\/strong>and the varied tastes of his guests. Among Chef Suriano’s favorite ingredients are tomatoes, a precious childhood memory and a nod to maternal cooking. <\/p>\n\n\n\n

This inspiration leads to the dish \u201cTomato, Lemon Balm, Almond, Apricot,<\/strong>\u201d featuring the Tuscan Pisanello<\/strong> tomato enriched with a Mexican apricot sauce and an almond drizzle that enhances its aroma. <\/p>\n\n\n\n

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LE CATTEDRALI: GIANLUCA RENZI <\/strong><\/h4>\n\n\n\n
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Another garden for Laqua Collection, this time amid the green landscapes of Monferrato. <\/p>\n\n\n\n

Head Chef Gianluca Renzi<\/strong> of the Boutique Hotel Le Cattedrali in Asti <\/a><\/strong>presents his \u201cFrozen Garden<\/strong>\u201d, a colorful and creative <\/strong>dish made almost entirely with produce from the private garden<\/strong>. <\/p>\n\n\n\n

Its cold <\/strong>textures and temperatures make it a refined summer dish<\/strong>, featuring a sorbet of 16 different herbs<\/strong>, a frozen tomato mousse, cherries, fig oil, and snap peas.<\/p>\n\n\n\n

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The Essence of Sincere Cooking<\/h2>\n\n\n\n

Chef Cannavacciuolo <\/strong>describes his cooking with these words: “My cuisine is sincere and genuine, based on fresh and authentic ingredients It\u2019s not just about aesthetics, but about a taste experience <\/strong>that goes straight to the heart.” <\/p>\n\n\n\n

This principle is shared by the Head Chefs <\/strong>of Laqua Collection, who each develop their own philosophy while adhering to his values. <\/p>\n\n\n\n

At the core is always the primary ingredient<\/strong>, true flavor, without artifice. Cannavacciuolo’s cuisine speaks from the heart <\/strong>and in a simple <\/strong>manner, because to impress the palate, you need not decorations and theatrics, but only the right combinations<\/strong>. <\/p>\n","protected":false},"excerpt":{"rendered":"

The philosophy of vegetarian and sustainable cooking in Chef Cannavacciuolo’s restaurants<\/p>\n","protected":false},"author":9,"featured_media":12861,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[147],"tags":[163,230,225,197,179,232,231],"class_list":["post-12855","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-magazine-en","tag-cannavacciuolo-en","tag-cucina-en","tag-intervista-en","tag-italy","tag-resort-en","tag-sostenibilita-en","tag-vegetariano-en"],"acf":[],"_links":{"self":[{"href":"https:\/\/laquacollection.it\/en\/wp-json\/wp\/v2\/posts\/12855","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/laquacollection.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/laquacollection.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/laquacollection.it\/en\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/laquacollection.it\/en\/wp-json\/wp\/v2\/comments?post=12855"}],"version-history":[{"count":5,"href":"https:\/\/laquacollection.it\/en\/wp-json\/wp\/v2\/posts\/12855\/revisions"}],"predecessor-version":[{"id":12924,"href":"https:\/\/laquacollection.it\/en\/wp-json\/wp\/v2\/posts\/12855\/revisions\/12924"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/laquacollection.it\/en\/wp-json\/wp\/v2\/media\/12861"}],"wp:attachment":[{"href":"https:\/\/laquacollection.it\/en\/wp-json\/wp\/v2\/media?parent=12855"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/laquacollection.it\/en\/wp-json\/wp\/v2\/categories?post=12855"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/laquacollection.it\/en\/wp-json\/wp\/v2\/tags?post=12855"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}