Luca Urbano (Restaurant Connection) wrote on 9 January 2010

The Itadaki-zen restaurant was born from the need to provide a source of food which integrates into a cycle of sustainability. The goal is to reach a state in which the restaurant can self-produce its own vegetables following farming methods which are themselves sustainable for the wider ecosystem. Our Cuisine favors the use of organic ingredients and tries to employ only seasonable grown vegetables. However, the Itadaki-zen agricultural approach targets beyond the bounded and often misleading organic standards, towards a form of agriculture developed with and for nature. Rice, root vegetables, seaweeds, soya beans and by-products, are recurrent ingredients in our cuisine because deemed to be essential for a sanitary and strong metabolism. “Slow food” characterizes the cuisine preparation, reflecting appreciation and care in the making of each dish. Food is always prepared with traditionally harvested Korean and French sea salt.
The Itadaki-zen runs also as a dynamic Art gallery. Changing paintings every month it promotes youg artists. Jazz and Classical music characterize uninterruptedly the restaurant background. Live Music events involving friends and professionals are carried out weekly.