Coltivare

Coltivare is situated in the countryside of La Morra, Italy, surrounded by organic Barolo vineyards and hazelnut groves. The restaurant embodies a philosophy of respect for the environment, local products, traditions, and people, directly influencing its culinary approach. Chef Luca Zecchin, trained under Lidia Alciati and boasting over 20 years of Michelin-starred experience, leads the kitchen. He crafts Piedmontese cuisine that is sustainable, light, and refined, aiming to provide guests with an experience extending beyond the meal itself. The establishment sources high-quality, sustainable ingredients, including meat from certified semi-wild mountain farms, regionally sourced fish, and vegetables from its organic and biodynamic garden. Coltivare integrates four production areas: a greenhouse for seed germination, a chemical-free vegetable garden, an organically fed chicken coop, and a cellar producing certified organic wines since 2011. This farm-to-table approach fosters a harmonious connection with nature and local heritage.