Intro

In the heart of Genoa’s Porto Antico, a Michelin-starred restaurant combines tradition and technology in a unique project.

Since 2021, Chef Marco Visciola has chosen to integrate an aeroponic cultivation system directly into the dining room of his restaurant, Il Marin, to offer his guests herbs and salads grown at “zero centimeters.”

In 2024, this vision was crowned with the award of a Michelin star, testifying to a gastronomic approach focused on quality, sustainability, and the local area.

need

Ligurian cuisine has basil as one of its most authentic symbols. The chef was looking for a solution to have consistently fresh raw materials, with a particular focus on the quality of the basil, a key ingredient for the famous Genoese pesto.

The goal was to ensure consistent freshness, aroma, and flavor, reducing dependence on external suppliers and making the most of local tradition.

solution

Agricooltur® installed a customized aeroponic cultivation system inside the restaurant’s dining room, designed to enhance the gastronomic experience and create a direct dialogue between the kitchen and cultivation.

The solution includes:

• Aeroponic cultivation without soil, using water and nutrient misting;

• Constant production of basil, herbs, and fresh salads;

• Harmonious integration within the dining room, turning cultivation into part of the customer experience.

This system allows the chef to have high-quality ingredients at his disposal, harvested at the time of service.

results

The installation of the aeroponic system has brought concrete benefits:

• Basil and herbs grown directly in the dining room, always fresh and fragrant;

• Consistent quality for an excellent Ligurian pesto;

• An extremely short supply chain and reduced environmental impact;

• A unique experience for customers, who experience the cuisine in contact with the raw materials.

A project that demonstrates how innovation can enhance Italian gastronomic tradition, strengthening regional identity through technology.