You will learn how to create a menu “from the earth,” by reading seasonality, microclimates, and biodiversity, and by translating the work of the garden into emotion on the plate; you will see how to integrate the language of sustainable agriculture into the storytelling of menus and service, strengthening identity and offering. You will acquire methods and tools of applied sustainability (regenerative quality of soil and crops, social impact of ethical purchasing), together with the essential operational aspects: logistics, food cost, marketing strategies, and certifications.

You will experience firsthand how direct purchasing from consortia of small organic and biodynamic farmers can ensure continuity of supply and vegetables of the highest quality, enhancing short supply chains and the connection with the territory; all through a practical cooking session that translates Crippa’s vision into gourmet dishes that can be implemented in the brigade.

Because it gives you immediately applicable tools to improve quality, recognition, and profitability, intercepting new consumer trends and reducing environmental impact thanks to stable, excellent supplies. You will get to know a network that brings together chefs, farmers, and education: the Masterclass is the starting point of an applied research project with CAST Bachelor students, who for one year will analyze and showcase the best practices of regenerative sourcing, building a vision of hospitality that is ethical, economically sustainable, environmentally responsible, and culturally relevant, with concrete benefits for your restaurant.