A taste of place
The stories behind our ingredients
Long before breakfast is served, many of the ingredients that find their way onto our guests’ plates have already completed much of their journey. In South Tyrol, a farmer collects eggs from free-range hens. In the Val d’Orcia, organically grown grain is milled using traditional stone-ground methods. In the harbour of Sciacca, fishermen return with the night’s catch. And in the gardens of our resorts, herbs, citrus fruits and seasonal vegetables are harvested. Just a few hours later, these ingredients take centre stage at the table.
At ADLER, cuisine is one of the most authentic ways to experience a destination. Every ingredient reflects the people who produce it, the landscapes it comes from and the traditions that have shaped it over generations. That is why we work closely with farmers, growers, artisans and producers who know their land as well as they know their craft.
Because behind every great ingredient, there is always a story.
South Tyrol: the flavours of the mountains
To truly understand South Tyrol, all you have to do is look at what arrives on the plate. Many of the products used in our kitchens every day come from farms, dairies, bakeries and family-run businesses located just a short distance from our resorts.
ADLER Dolomiti, Balance, Alpe and Ritten have all achieved South Tyrol’s Sustainability Label Level 3, the highest level awarded by the certification programme. Milk, yoghurt, butter, apples and apple juice are sourced entirely from South Tyrol, while most of the wines served also come from local producers.
Behind these products are people who approach their work with passion and dedication. Local bakeries such as Messner and Oberprantacher deliver fresh bread every day. At Pennhof and Buchhütterhof, free-range farming ensures high-quality organic eggs. The Hof zu Fall dairy transforms milk from the traditional Grey Alpine cattle breed into characterful raw milk cheeses, while the Kräuterrebellen create aromatic herbal teas as part of a project that combines quality with social inclusion.
Local producers also play a key role at AKI Family Resort PLOSE. Dairy products come from South Tyrolean farms and dairies, honey from local beekeepers, vegetables and salads from regional growers, and meat from farms in neighbouring valleys. Together, they bring the authentic flavours of South Tyrol to the table.
Tuscany: where landscape meets flavour
The Val d’Orcia is one of those places that embodies the very essence of Tuscany, with its rolling hills, vineyards and cultivated fields.
At ADLER Thermae, the culinary journey often begins with grain. The family-run Il Mulino Val d’Orcia cultivates organic cereals and processes them locally. The flour is used daily in the resort’s kitchens to bake fresh bread, focaccia, grissini and a variety of other baked specialities. Baking in-house is an integral part of the resort’s culinary philosophy, as is maintaining close relationships with local producers.
Many other ingredients come directly from the surrounding area: the renowned Cacio di Pienza cheese from Fattoria Pianporcino, sheep’s milk yoghurt from Montalcino, saffron and aglione garlic from Crocus Brandi, and organic apples from Podere Fontecornino.
Fresh fruit and vegetables, cheese, meat and many other specialities are supplied by a network of local farmers and producers, showcasing the richness and diversity of Tuscan agriculture.
Just a short walk from the resort lies Tenuta Sanoner. Certified by Demeter and cultivated according to biodynamic principles, the estate produces not only the elegant Aetos wines but also high-quality extra virgin olive oil, vinegars and spirits.
Sicily: farm & Sea to table
In Sicily, every meal tells a story shaped by centuries of cultural influences and culinary traditions.
Here, the flavours of the Mediterranean meet fertile soils and extraordinary agricultural diversity. Around ADLER Sicilia, Ribera oranges, lemons, almonds, figs and pistachios flourish. The resort’s own gardens provide part of the herbs, fruit and vegetables used daily in the kitchen, creating a direct connection between the cuisine and the surrounding landscape.
Alongside this production, the resort works closely with selected farmers, fishermen and local producers. The needs of a resort cannot be met entirely through its own gardens, which is why fruit, vegetables, meat, fish and many other ingredients are sourced from trusted partners who share the same commitment to quality.
The connection to the sea is equally important. Every day, fishermen return to the harbour of Sciacca with their fresh catch. Tuna, swordfish, squid and prawns reach the kitchen within just a few hours.
A special place is reserved for Sicily’s ancient grains. Today, these heritage varieties are once again taking centre stage in Sicilian cuisine. Their flour is used to prepare bread, pizza, focaccia and fresh pasta, all baked and prepared daily at the resort. The result is a range of products deeply connected to the island’s history and identity.
Perfectly adapted to the local climate, these ancient grains require fewer agricultural interventions, support biodiversity and enrich the cuisine with distinctive flavours and aromas.
Because behind every great ingredient, there is always a story.
South Tyrol: the flavours of the mountains
To truly understand South Tyrol, all you have to do is look at what arrives on the plate. Many of the products used in our kitchens every day come from farms, dairies, bakeries and family-run businesses located just a short distance from our resorts.
ADLER Dolomiti, Balance, Alpe and Ritten have all achieved South Tyrol’s Sustainability Label Level 3, the highest level awarded by the certification programme. Milk, yoghurt, butter, apples and apple juice are sourced entirely from South Tyrol, while most of the wines served also come from local producers.
Behind these products are people who approach their work with passion and dedication. Local bakeries such as Messner and Oberprantacher deliver fresh bread every day. At Pennhof and Buchhütterhof, free-range farming ensures high-quality organic eggs. The Hof zu Fall dairy transforms milk from the traditional Grey Alpine cattle breed into characterful raw milk cheeses, while the Kräuterrebellen create aromatic herbal teas as part of a project that combines quality with social inclusion.
Local producers also play a key role at AKI Family Resort PLOSE. Dairy products come from South Tyrolean farms and dairies, honey from local beekeepers, vegetables and salads from regional growers, and meat from farms in neighbouring valleys. Together, they bring the authentic flavours of South Tyrol to the table.
Tuscany: where landscape meets flavour
The Val d’Orcia is one of those places that embodies the very essence of Tuscany, with its rolling hills, vineyards and cultivated fields.
At ADLER Thermae, the culinary journey often begins with grain. The family-run Il Mulino Val d’Orcia cultivates organic cereals and processes them locally. The flour is used daily in the resort’s kitchens to bake fresh bread, focaccia, grissini and a variety of other baked specialities. Baking in-house is an integral part of the resort’s culinary philosophy, as is maintaining close relationships with local producers.
Many other ingredients come directly from the surrounding area: the renowned Cacio di Pienza cheese from Fattoria Pianporcino, sheep’s milk yoghurt from Montalcino, saffron and aglione garlic from Crocus Brandi, and organic apples from Podere Fontecornino.
Fresh fruit and vegetables, cheese, meat and many other specialities are supplied by a network of local farmers and producers, showcasing the richness and diversity of Tuscan agriculture.
Just a short walk from the resort lies Tenuta Sanoner. Certified by Demeter and cultivated according to biodynamic principles, the estate produces not only the elegant Aetos wines but also high-quality extra virgin olive oil, vinegars and spirits.
Sicily: farm & Sea to table
In Sicily, every meal tells a story shaped by centuries of cultural influences and culinary traditions.
Here, the flavours of the Mediterranean meet fertile soils and extraordinary agricultural diversity. Around ADLER Sicilia, Ribera oranges, lemons, almonds, figs and pistachios flourish. The resort’s own gardens provide part of the herbs, fruit and vegetables used daily in the kitchen, creating a direct connection between the cuisine and the surrounding landscape.
Alongside this production, the resort works closely with selected farmers, fishermen and local producers. The needs of a resort cannot be met entirely through its own gardens, which is why fruit, vegetables, meat, fish and many other ingredients are sourced from trusted partners who share the same commitment to quality.
The connection to the sea is equally important. Every day, fishermen return to the harbour of Sciacca with their fresh catch. Tuna, swordfish, squid and prawns reach the kitchen within just a few hours.
A special place is reserved for Sicily’s ancient grains. Today, these heritage varieties are once again taking centre stage in Sicilian cuisine. Their flour is used to prepare bread, pizza, focaccia and fresh pasta, all baked and prepared daily at the resort. The result is a range of products deeply connected to the island’s history and identity.
Perfectly adapted to the local climate, these ancient grains require fewer agricultural interventions, support biodiversity and enrich the cuisine with distinctive flavours and aromas.
When origin makes the difference
Proximity alone is not the goal. What truly matters are the people behind the products: farmers, fishermen, winemakers, beekeepers, bakers and producers whose knowledge has often been passed down through generations and whose work continues to shape the character of their regions.
Working with them means supporting local economies, preserving traditional craftsmanship and creating opportunities for the future. It also means offering products of exceptional freshness and quality, whose flavours are deeply rooted in their place of origin.
The aim is not to produce everything ourselves or rely on a single supplier. What matters is a network of trusted partnerships that brings together agriculture, craftsmanship and hospitality.
From South Tyrol to Tuscany and Sicily, every ingredient carries the character of the land it comes from.
Proximity alone is not the goal. What truly matters are the people behind the products: farmers, fishermen, winemakers, beekeepers, bakers and producers whose knowledge has often been passed down through generations and whose work continues to shape the character of their regions.
Working with them means supporting local economies, preserving traditional craftsmanship and creating opportunities for the future. It also means offering products of exceptional freshness and quality, whose flavours are deeply rooted in their place of origin.
The aim is not to produce everything ourselves or rely on a single supplier. What matters is a network of trusted partnerships that brings together agriculture, craftsmanship and hospitality.
From South Tyrol to Tuscany and Sicily, every ingredient carries the character of the land it comes from.