“Vegetable Garden with a view on the Milan Cathedral” Milano Scala
Description
GREEN & GLOCAL is a food concept designed by Hotel Milano Scala, which aims to offer local, traditional products and services suitable for a global market and the international clientele of the hotel.
Hotel Milano Scala’s cuisine is GREEN & GLOCAL because the hotel only uses local ingredients with a short transport distance from the time of their production until they reach the consumer.
Highlights
- Local cuisine combined with global elements
- Inspired by the local traditional culture
- Organic Garden on top of the hotel with a view on the Milan Cathedral
- Cooking process with ingredients that are used almost entirely for Zero Waste
“Elegance, excellence, environmental sustainability and ethical responsibility.”
local food
local employment
green initiatives
architecture / design
The Concept
GREEN & GLOCAL is a food concept designed by Hotel Milano Scala which aims to offer local products and services suitable for a global market and the international clientele of the hotel.
Anticipating the Milan EXPO 2015 – the universal exposition dealing with the problems of nutrition and the resources of our planet – the Hotel Milano Scala decided to create an agricultural space on its roof with a view on the Milan cathedral, in order to offer to its chef a daily crop of vegetables, fruits and aromatic herbs.
Hospitality at Hotel Milano Scala
Elegance, excellence, environmental sustainability and ethical responsibility. These key words characterize the hospitality at the Hotel Milano Scala, the first zero-emission hotel in Milan.
Since April 2014, these fundamental precepts are confirmed by a revised cuisine thanks to a new restaurant staff and a renewed food offer.
The gastronomy is guided by Diego Improta: food & beverage manager with a great experience in different structures in Italy and abroad, a strong creativity and willingness to guarantee quality and diversity.
The elegant restaurant cuisine is managed by the chef Fabio Castiglioni. Coming from the Varese area, he defined his experience in some of the best and rewarded restaurants and luxury hotels, such as the Relais San Maurizio, Sadler and Hotel Splendido in Portofino.
His culinary art creates a refined and light cuisine, offering innovative cooking methods. His skills ideally combine with the hotel philosophy for green and sustainable food.