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Sustainable Gourmet

The ADLER sustainable gourmet vision focuses on locally sourced production as a means of presenting South Tyrol and its traditions. We cherry-pick our ingredients from small local farmers and favour niche products from sustainable supply chains for better quality and taste.
Our maître Nicolantonio was born in Molfetta, a small town in the southern Italian region of Apulia. His family used to own plots of land dedicated to the cultivation of olive trees, grapevines and cherry, almond and fig trees. As a child, he spent a lot of time in the fields with his father, who taught him the ropes of farming, but at the age of 17 his life took a different turn – one that set him on the path towards the catering industry and a career as a maître. His success comes from hard work and well-founded expertise – but above all from genuine passion.

“I have been working here since Adler Mountain Lodge was inaugurated in July 2014,” Nicolantonio says, smiling. “Sure, the Alpe di Siusi is spectacular and so is the Lodge, but that is not the main reason I chose it. I knew from the very beginning that the working environment here would enable me to express my potential to the fullest and achieve my professional goals.

I subscribe to Adler’s SUSTAINABLE GOURMET VISION, which focuses on locally sourced produce as a means of presenting South Tyrol and its traditions. We cherry-pick our ingredients from small local farmers and favour niche products from sustainable supply chains for better quality and taste. Our approach meets the requirements of our guests, who are growing increasingly aware of the importance of a product’s origin as well as its freshness, and it also supports the local economy and benefits the community. Local products require shorter delivery routes, which helps reduce transport-related pollution and protects the environment.

As a kid who grew up among vines and fruit trees, I admire this vision. Experience has taught me that commitment and competence, but above all the love for the land and the will to create something special will finally bear good fruit. Even though I chose a different career, my family background and curiosity for organic farming opened my eyes to the importance of sustainable agriculture.

Nowadays, more and more guests wish to eat consciously and be informed about the food they are served. As the link between the guest and the kitchen, the maître and his team have duties that extend beyond the mere management of service and guest experience. A good knowledge of food, wines and production techniques are essential requirements.
We arrange regular meetings with farmers and breeders, and visit their farms to gain precious insight and knowledge that we can pass onto our guests. This way, the waiters are more and more connected to the local area, ultimately becoming its ambassadors.

It is this Sustainable Gourmet vision that inspired our South Tyrolean Flavours Special Weeks – an initiative that includes tastings of wine, craft beer, organic honey, and Alpine yoghurt and cheese, as well as a range of our own pastry delicacies made from genuine local produce.”

Nicolantonio Capurso, Maître at ADLER Lodge Alpe