At Podere Conti Restaurant, our culinary philosophy blends with a deep respect for nature and the gastronomic tradition of Lunigiana. Every dish we serve tells a story of authenticity, passion, and connection to the surrounding territory. Our cuisine is a fusion of local tradition and innovation, where fresh, high-quality ingredients come together to create unique gastronomic experiences.
We strive to create a well-curated yet informal environment, where our guests can feel at home and enjoy a welcoming and relaxed atmosphere. The informal approach does not mean less attention to detail: we are always committed to offering the highest quality and service, ensuring a refined dining experience without rigidity.
A Sustainable Approach to Dining
We firmly believe that a kitchen that respects the environment and promotes sustainability is not only possible but essential. For this reason, our restaurant adopts an ecological and responsible approach, which is reflected in every aspect of our operations:
Local and Seasonal Ingredients: We collaborate with local farmers and producers from our area of Lunigiana, selecting only fresh, seasonal, and local products. Our cuisine celebrates the richness of the territory, reducing environmental impact and promoting the local economy.
Organic and Natural Agriculture: At Podere Conti, we carefully select products grown using organic and natural methods, without pesticides or chemical fertilizers. We believe in sustainability and the preservation of the environment, using only ingredients that respect nature and our territory.
Zero Waste: For us, sustainability is not just about ingredients but also about the responsible management of resources. Our menus are developed with a circularity philosophy where each dish is designed to minimize waste that highlight every single ingredient. For those items that cannot be re-used of repurposed we extend the same circularity to our farm in terms of animal feed and composting.
Elimination of Single-Use Plastic: We are committed to eliminating the use of single-use plastic and promoting eco-friendly alternatives, such as compostable containers and recyclable materials.
At Podere Conti Restaurant, our goal is to offer a culinary experience that not only satisfies the palate but also respects and preserves the environment around us, for a greener and more sustainable future.
In the 2024 edition, Podere Conti proudly won the local phase of the competition for the Emilian-Tuscan Apennine MAB UNESCO Biosphere. This victory advanced us to the national finals, held in November 2024 at the Sila Biosphere Reserve. The live contest was judged by the Italian Federation of Chefs, adding prestige to the event.
Our team presented a dish that showcased the essence of Lunigiana’s authentic flavors: Treasure Chests of Podere Conti’s smoked Zeri lamb and stewed Treschietto onion, paired with pumpkin velouté, local caciotta fondue, and aged Modena balsamic vinegar IGT. This creation earned us second place in the national competition and the distinguished Press Award.
This recognition honors our commitment to sustainable cooking and the promotion of local ingredients, celebrating the gastronomic traditions of Lunigiana and our MAB Biosphere.
The UNESCO Man and Biosphere (MAB) program promotes sustainability through traditional agricultural practices and a gastronomy that enhances local products and the culture of Biosphere Reserves. Italian Reserves aim to combine food culture with sustainability, reducing environmental impact while celebrating biodiversity and the local economy.
Upvivium is a competition that challenges restaurateurs and local producers from Italian Reserves to create short supply chain dishes and beverages, representing the connection between man and the biosphere. The goal is to enhance the local agri-food heritage, promote zero-kilometer products, and raise awareness among restaurateurs about using local specialties in their menus.
Since 2016, our participation in UPVIVIUM has deepened our appreciation for the incredible variety and richness of traditionally produced local foods in the culinary-renowned region of Lunigiana.
