To cultivate... an idea
COLTIVARE is in the countryside of La Morra, surrounded by nature among the organic Barolo vineyards and hazelnut groves.
RESPECT is the focus of Cultivare. Respect for everything that surrounds the project, for the produces and for the people, for the tradition and for the environment; enhancing a territory that totally interacts with Luca Zecchin’s cuisine.
At our tables you can CULTIVATE tastes, passions, dreams, relationships and projects.
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The bond with nature
is the heart of this project
The bond with nature
is the heart of this project
My origins,
my cuisine:
Luca Zecchin
Our chef, Luca Zecchin, was a student of the talented and unforgettable Lidia Alciati, assimilating the recipes of the great timeless classics of Piedmontese cuisine.
Thanks to 20 years of Michelin star today, more than ever, he wants to find a new interpretation of tradition towards a sustainable, light, refined cuisine in order to offer an experience that goes beyond the table.
Particular attention is paid to the selection of raw materials that come only from farms in the Piedmont area. All the suppliers provides produces of the highest quality and sustainability, starting from meat from certified wild mountain farms, to fish of regional origin to continue with the vegetables from our biodynamic garden.
Booka table
Nature.
Cuisine.
Organic.
High-quality research starts from self-production with the support of 4 key places:
The Greenhouse. to sow and germinate the seeds of the vegetables chosen by the chef and our gardener
The vegetable garden. to make the seedlings grow in an absolutely natural way without the use of chemicals and respecting seasonality
The Chicken Coop. We host 14 hens fed with organic seeds and garden waste to serve eggs with a unique taste at breakfast
The Cellar. where we have been producing certified organic wines since 2011.
