{"id":4744,"date":"2018-08-08T11:04:26","date_gmt":"2018-08-08T11:04:26","guid":{"rendered":"https:\/\/www.rivazanelli.it\/la-nostra-cucina\/"},"modified":"2025-01-24T08:18:43","modified_gmt":"2025-01-24T08:18:43","slug":"our-cuisine","status":"publish","type":"page","link":"https:\/\/www.rivazanelli.it\/en\/our-cuisine\/","title":{"rendered":"Our Cuisine"},"content":{"rendered":"

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\n\t\t\t\tOur
Philosophy for
a Heart Cooking\t\t\t<\/h4>\n\t\t <\/span>\n
\n \n

Our Cooking? It is like a laboratory where the dishes take shape by mixing creativity, research, genuine raw materials, innovation and cooking techniques.<\/p>\n

We want to be as much respectful as we can of the land that hosts us and of the people to whom we address not only to buy local and high quality products but also to substain the work of a lot of small producers. \u00a0 \u00a0<\/span><\/p>\n

This is the reason why we buy our Alpine cheese in the Carnic mountain huts, our honey from a beekeeper whose hives are in a lagoon valley, our lagoon herbs from a producer in a nearby village, Cavallino Treporti.<\/p>\n <\/div>\n\t<\/div>\n<\/div>[vc_empty_space height=”100px”][\/vc_column_inner][vc_column_inner offset=”vc_col-lg-6 vc_col-md-12″ css=”.vc_custom_1535446084271{padding-right: 0px !important;padding-left: 0px !important;}”]

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\n\t\t\t\t\t\t\t\t\t\t\t\"\"\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t<\/div>\n\t\t\t<\/div>\n<\/div>[\/vc_column_inner][vc_column_inner width=”1\/12″ css=”.vc_custom_1535382774510{padding-right: 0px !important;}” offset=”vc_col-lg-1 vc_hidden-md vc_hidden-sm vc_hidden-xs”][\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css=”.vc_custom_1737532690991{padding-top: 100px !important;padding-bottom: 200px !important;}”][vc_column][vc_row_inner content_placement=”middle” row_content_width=”grid”][vc_column_inner offset=”vc_col-lg-6 vc_col-md-12″]
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\n\t\t\t\tOur
idea
of Sustainability\t\t\t<\/h4>\n\t\t <\/span>\n
\n \n

In the kitchen we are engaged to support a sustainable approach aimed at looking for ingredients that are as authentic and seasonal as possible, as well as at forming long-lasting relationships with their local and regional producers. From the caught fish to the vegetables, from the eggs to the flower we use for baking to the seasonal lagoon valley game.<\/p>\n

Only through committing ourselves with attention and dedication to the research of small producers we can guard the natural and cultural biodiversity around us. This is because, if you think, the kitchen is a meeting place of passions, of lives and histories, of visions and dreams too.<\/p>\n <\/div>\n\t<\/div>\n<\/div>[\/vc_column_inner][vc_column_inner width=”7\/12″ css=”.vc_custom_1535447972496{padding-right: 0px !important;padding-left: 0px !important;}” offset=”vc_col-lg-4 vc_col-md-7″][vc_empty_space height=”100px”]

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