The Vegetable Garden and Aromatic Herbs
Nestled alongside the centuries-old park surrounding the restaurant, the vegetable garden offers an open book through which to discover the chef’s roots and culinary preferences.
Mediterranean notes emerge through the colours and fragrances of plants and aromatic herbs, complemented by carefully selected local vegetable varieties, sown and cultivated with the care and attention they deserve.
During the lockdown, Agostino Iacobucci brought this precious space to life, transforming the area next to the restaurant into a lush garden filled with a carefully curated selection of aromatic herbs and vegetables, including vine tomatoes, datterini cherry tomatoes, Tropea red onions, black-podded green beans, courgettes, turnips and much more.
The chef takes great pride in his vegetable garden and tends to it with meticulous care, with the aim of offering guests high-quality, locally grown produce. Thanks to his dedication, the support of the restaurant team and the collaboration of the Eta Beta social cooperative, the garden already supplies 90% of the raw ingredients needed by Ristorante Iacobucci.
The Vegetable Garden and Aromatic Herbs
Nestled alongside the centuries-old park surrounding the restaurant, the vegetable garden offers an open book through which to discover the chef’s roots and culinary preferences.
Mediterranean notes emerge through the colours and fragrances of plants and aromatic herbs, complemented by carefully selected local vegetable varieties, sown and cultivated with the care and attention they deserve.
During the lockdown, Agostino Iacobucci brought this precious space to life, transforming the area next to the restaurant into a lush garden filled with a carefully curated selection of aromatic herbs and vegetables, including vine tomatoes, datterini cherry tomatoes, Tropea red onions, black-podded green beans, courgettes, turnips and much more.
This partnership reflects a commitment not only to environmental responsibility but also to social inclusion, working alongside an organisation that, for more than 30 years, has placed people at its heart, recognising both their talents and their vulnerabilities.
The chef takes great pride in his vegetable garden and tends to it with meticulous care, with the aim of offering guests high-quality, locally grown produce. Thanks to his dedication, the support of the restaurant team and the collaboration of the Eta Beta social cooperative, the garden already supplies 90% of the raw ingredients needed by Ristorante Iacobucci.
Eta Beta and
Social Sustainability
Ristorante Iacobucci has chosen to work with the Eta Beta social cooperative to ensure that the vegetable garden is managed in a fully sustainable way.
This partnership reflects a commitment not only to environmental responsibility but also to social inclusion, working alongside an organisation that, for more than 30 years, has placed people at its heart, recognising both their talents and their vulnerabilities.
Eta Beta and
Social Sustainability
Ristorante Iacobucci has chosen to work with the Eta Beta social cooperative to ensure that the vegetable garden is managed in a fully sustainable way.
This partnership reflects a commitment not only to environmental responsibility but also to social inclusion, working alongside an organisation that, for more than 30 years, has placed people at its heart, recognising both their talents and their vulnerabilities.
