The contemporary farm and a review of traditional cuisine

The new age in Carlo Cracco’s cooking is based on three interrelated foundations: nature, land and sustainability.

This new approach to gastronomy by Cracco emerges from the need to close a circle. In July 2019, Carlo and his wife Rosa bought a 14-hectare farm in la Romagna. A hill devoted to growing fruit and vegetables. A place that has allowed the chef to reconnect, not just with the knowledge provided by country people, farmers and agronomists, but also with the essence of fresh produce, by finding new ways to use it in cooking.

It is his way of reviving a tradition and memories of the land that are brought to the dining table through a profound reflection process and work to recreate the foundations of traditional cooking




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