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The garden of seasons: organic cultivation between tradition and innovation

Sustainable crops and authentic flavours, in tune with nature

Our vegetable garden is cultivated embracing seasonal rhythms – an example of how we can live and work in harmony with nature. Each of our plants grows according to its natural life cycle, yielding fresh, wholesome produce and providing a valuable contribution to a healthy ecosystem.
 
Through this conscious approach we not only foster local biodiversity, but are also able to guarantee guests more authentic flavours. This is especially the case at harvest times, when our chefs can source the ingredients for lunch and, in part, for dinner directly from our garden. We practise organic cultivation, avoiding pesticides and respecting nature at every stage.

A well-designed vegetable garden
Our vegetable garden is divided into different sections for seasonal crops, and each is cultivated according to the principle of crop rotation to enrich the soil and keep it fertile. The future is looking bright: after carefully preparing the plot, we are planning a citrus grove for 2025, which will rub shoulders with the four rows of wild olive trees already growing there. Typical of the Mediterranean maquis, these trees act as a natural windbreak, protecting the crops from strong winds in exposed areas. By introducing new native varieties, this project will enrich our landscape while also contributing to the preservation of biodiversity.

Passion and commitment
Managing a vegetable garden such as this requires continuous commitment and targeted investments, such as the purchase of seedlings to secure higher rates of success in cultivation. At the heart of this project is the tireless dedication of a young farmer, who pours all his passion and experience into tending to the garden every single day. It is thanks to his work that our garden is thriving in perfect harmony with its surroundings, becoming a valuable source of natural goodness.
 
When nature and tradition become an experience
More than just a place to grow vegetables, our garden is also a stage for unique experiences. Guests are offered guided tours with Antonino Dinolfo, a young environmental guide with deep roots in the Torre Salsa Nature Reserve area. His accounts, interwoven with local traditions, fun facts about plants and ancient knowledge, create an intriguing narrative as you make your way through the maquis flowers and fruits. For example, not everyone knows that carrots owe their bright orange colour to a high content of beta-carotene, which is a powerful antioxidant and a precious ally for the health of the eyes and skin.

As part of the experience, guests are provided with a panaro – a Sicilian hand-woven basket – and encouraged to pick herbs and vegetables as ingredients for our cooking classes. Under the guidance of our chefs, they have the opportunity to prepare authentic Sicilian specialities – an indulgent experience that is also a homage to creativity, conviviality and fine dining.

Harvesting olives: a traditional ritual
Another highlight we are planning is the olive harvest. This experience will be offered on three designated days, with sessions of one and a half hours each. With the assistance of our expert gardeners, guests will have the opportunity to harvest olives by hand according to ancient tradition. The oil made with those olives will then be sent to their home address as a tasty memento of their stay at ADLER.
In every way, our vegetable garden is the perfect example of how tradition, innovation and respect for nature can go hand in hand. It’s a project we are developing continuously to help guests connect more profoundly with this land and its fruits.