Chef Marco Ortolani stands for a cuisine of clarity, authenticity, and origin. To deepen this understanding, Marco and his team traveled to the Italian region of Abruzzo – where some of the most precious ingredients in his Eden Kitchen originate.

First stop: the traditional Verrigni pasta factory. Since opening La Réserve Eden au Lac Zurich, Marco Ortolani has sourced his pasta from this family-run business, which has stood for artisanal production of the highest quality for over 100 years. The kitchen team received exclusive insights into the entire production process – from the selection of the grain to the drying of the finished pasta. This experience not only imparted knowledge but also created a new awareness of the products that later appear on our guests’ plates.

The following day, the trip took them to the fields – to the tomato harvest at Azienda Agricola Belfiore, an organic farm in Loreto Aprutino. For Marco, whose tomato carpaccio is one of his signature dishes, this was an emotional highlight. Together with his team, he harvested various tomato varieties at varying stages of ripeness and processed them on-site. This made it clear how fundamental product understanding is for culinary excellence.

These annual trips are more than a source of inspiration for Marco – they are an expression of a lived partnership and deep appreciation for the producers. Direct dialogue on site, transparency in production, and the emotional connection to the product form the foundation of Eden Kitchen.

Because only those who have experienced a product in its origins can refine it with true dedication – into a culinary masterpiece

Marco Ortolani & his Amici in the region of Abruzzo | GaultMillau