{"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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<\/p>\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 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 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 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<\/figure>\n\n\n\n
What do Gianni, Marco, Nicola, and Gianluca, our Head Chefs, have in common?<\/h2>\n\n\n\n
House Products: The Foundation of Laqua Collection’s Sustainable Cuisine<\/h2>\n\n\n\n
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Vegetarian Offerings<\/h2>\n\n\n\n
LAQUA BY THE LAKE: GIANNI BERTONE<\/strong><\/h4>\n\n\n\n
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LAQUA COUNTRYSIDE: NICOLA SOMMA<\/strong><\/h4>\n\n\n\n
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