Chef Roberto Pisano knows this all too well; his cuisine is based not only on technical expertise but, above all, on a deep-rooted environmental consciousness.
At Ristorante Gastronomico, every dish—prepared without compromising natural biodiversity—is a statement of intent: a way to convey important ecological messages through cuisine. These include the importance of eliminating or minimizing waste (Roberto uses every part of vegetables and fish), the urgency of promoting marine species overlooked by the market but not endangered (such as neglected fish, the stars of our menus), and the condemnation of microplastic pollution.
A prime example of this philosophy is the pre-dessert “Can you sea?”: an invitation to open our eyes and become aware of the dire situation facing our seas and oceans.
It’s not just about environmental sustainability. In addition to the circular management of ecological resources, La Spigola is actively committed to social sustainability as well, with a housing program for its employees. In this way, the company provides financial support to its staff, acting in the common interest and valuing not only the region’s natural resources but also its human resources.
