Eat slowly, appreciate food again, and pay attention to an environmentally and socially responsible way of dealing with it. Last week we already introduced you to the Slow Food philosophy: good-fair-conscious. Our Green Pearls® partners around the world strive for a good, fair and conscious approach to food and products. The objectives are similar, but the approaches are as diverse as our partners. Read for yourself.

Green Pearls®: Slow Food—You know exactly where all the ingredients for your food come from, you only cook seasonally and regionally? Why did you decide to do this, and what is important to you?

Bee happy! Our honey

At the age of 11, Michael Hafner was entrusted with his first swarm of bees by his grandfather. Today Michael manages his colonies in selected valleys of South Tyrol with different altitudes and climatic conditions. Michael follows the philosophy that the altitude, as well as the environment, influence the taste of the honey the most. Our bees live at 1,250 meters above sea level. Michael has oriented them towards the south-west under the tall trees. There they get enough sunlight and at the same time are protected from the summer heat.

Here you can find more information about ADLER’s regional partners and mentality. Very worth reading.

Kristin, Host, Okelmann’s Warpe “We cook regionally and seasonally and are very lucky to have many farmers and producers in the direct vicinity. Iberico pigs, Duroc pigs, free-range chicken and eggs, organic goat cheese, Bioland pumpkins & raspberries or blueberries from next door are just a small part of the great variety in our region.”

Holistic vegan at La Vimea in South Tyrol

The hotel has been 100% vegan since 2016 and is happy to share this philosophy and form of nutrition with its guests. By the way, not only the food is vegan, but also the furnishings. Only vegan, animal-free and ecologically traceable materials were used down to the last detail. Regionality and seasonality are in the foreground, as also in the sister hotel the Paradiso on the Seiser Alm, the first vegetarian hotel in the Dolomites. The Paradiso Pure. Living offers you 100% vegetarian dishes and is inspiration for a more conscious approach to food.

Slow Food and import-autonomous

Maslina agreeing nature

Maslina Resort attaches great importance to the quality of regional producers and seasonal ingredients. This year you can eat an “from the menu” menu at the resort, supplemented by daily/weekly dishes depending on the season and availability of ingredients. The Maslina’s chef works with local producers, realizing his idea of farm-to-table. The hotel relies on producers from the island of Hvar, especially honey, lavender, fruit and local cheese. Many ingredients are also supplied by the hotel’s own organic garden.

The Berghotel Rehlegg: Cheap does not pay off

The sustainable concept is supported by respect for all living beings. This is also where the conviction comes from: Cheap does not pay off. In the restaurant, you can expect a twist of traditional recipes with modern components: Fresh and vital. Seductively vegetarian. The slogan is: More of less. Fewer carbohydrates, less sugar. No gluten, no thickeners, no additives. Instead, the full real flavor and many healthy vitamins. 

That sounds very tempting. Nele our wonderful writing fairy tried it and loved it. 

Take your time with your meal and fully engage with the flavors, colors, and smells. Then you will learn what it means to enjoy consciously. Sustainable eating is an attitude. It’s not just about the finished dish on your plate, but about the journey, the origin, and the purity of the ingredients. The tranquility and love of the preparation as well as the environment and company you are in.

Read more: HISTORICAL SITES NEAR OUR GREEN PEARLS

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