In addition to locally grown produce, the restaurant relies on a network of local farmers and producers to source raw materials that cannot be grown in-house, such as theSan Moro Farm, which provides grains and legumes, also employed in feeding the chickens in the chicken coop.
This choice, not only promotes the social generativity of businesses, but also supports the local agricultural supply chain, reducing the environmental impact due to long-haul transportation. It also promotes and incentivizes a deeper and more deeply rooted environmental awareness among agriresort guests and the local community.
If you are looking for sustainable restaurants in Caltagirone that offer a menu that is sophisticated yet true to the culinary traditions of Sicilian peasant cuisine, you have come to the right place.
Step 65, in addition to offering you simple and genuine cuisine, embraces the idea of circularity and zero waste.
The slow, sustainable cooking of this farmhouse in Sicily also extends to food waste management. A small biodigester has been installed to turn kitchen and garden waste into biomethane, which is used to power the stovetop in Passo 65's kitchen.
This innovative solution contributes to the reduction of the restaurant's carbon footprint and demonstrates a commitment to the well-being of nature surrounding the agriresort. In addition, the entire facility, for both accommodation and culinary activities, is powered by green energy that comes from renewable sources from photovoltaics.