Ethics and History
VESPASIA FOR SUSTAINABILITY
To add flavor to our dishes, reduce the waste of food, electricity and the use of plastic, we will purchase products for which freshness and fragrance make the difference. We will do it at the last useful moment and only in the necessary quantities. For this we need to make reservations and menu choices at least 24 hours before arrival at the restaurant.
To make the Vespasia project sustainable also for all the people who interact with it: from those who visit us, to the small producers, to the professionals who work here and their families, we need a small investment of time by the our Guests in advance. We are committed to using it to the fullest, with the aim of offering everyone a more informed experience.
Our suppliers must ensure, in addition to a high quality of their products and a fair price, also the sustainability of the production cycle that generates them. Legumes, cereals and vegetables come from our Vallaccone farm in Norcia and from our farming friends in the Sibillini Mountains National Park. The meats are all strictly local, of high quality and come from farms that focus on animal welfare. We go to visit them personally several times during the year.
Our recipes are born from the selection of the best products of our territory and from a study of traditional local dishes. We then want to enrich this journey into taste by adding, when useful, the fruits of our life adventures, our sensitivities, in order to make the experience with our dishes satisfying for our guests.
