[et_pb_section fb_built=”1″ _builder_version=”4.27.4″ _module_preset=”default” custom_padding=”0px||||false|false” da_disable_devices=”off|off|off” locked=”off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” max_width=”100%” locked=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Testo” _builder_version=”4.27.5″ _dynamic_attributes=”content” _module_preset=”default” text_font=”|700||on|||||” text_text_color=”#383A37″ text_font_size=”50px” text_line_height=”1em” header_2_text_color=”#353533″ header_2_font_size=”50px” custom_margin=”||0px||false|false” text_font_size_tablet=”50px” text_font_size_phone=”35px” text_font_size_last_edited=”on|phone” header_2_font_size_tablet=”35px” header_2_font_size_phone=”35px” header_2_font_size_last_edited=”on|desktop” global_colors_info=”{}”]@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF90aXRsZSIsInNldHRpbmdzIjp7ImJlZm9yZSI6IiIsImFmdGVyIjoiIn19@[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row _builder_version=”4.27.4″ _module_preset=”default” max_width=”100%” locked=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.4″ _module_preset=”default” global_colors_info=”{}”][et_pb_image src=”@ET-DC@eyJkeW5hbWljIjp0cnVlLCJjb250ZW50IjoicG9zdF9mZWF0dXJlZF9pbWFnZSIsInNldHRpbmdzIjp7fX0=@” force_fullwidth=”on” _builder_version=”4.27.5″ _dynamic_attributes=”src” _module_preset=”default” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.27.5″ _module_preset=”default” custom_padding=”0px||0px||false|false” da_disable_devices=”off|off|off” locked=”off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row _builder_version=”4.27.5″ _module_preset=”default” max_width=”100%” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Testo” _builder_version=”4.27.5″ _module_preset=”default” header_2_text_color=”#99B06E” header_2_font_size=”30px” custom_margin=”||0px||false|false” locked=”off” global_colors_info=”{}”]<\/p>\n
[\/et_pb_text][et_pb_text admin_label=”Testo” _builder_version=”4.27.5″ _module_preset=”default” text_font_size=”16px” custom_margin=”||80px||false|false” hover_enabled=”0″ locked=”off” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n
In the heart of Genoa’s Porto Antico, a Michelin-starred restaurant combines tradition and technology in a unique project.<\/p>\n
Since 2021, Chef Marco Visciola has chosen to integrate an aeroponic cultivation system directly into the dining room<\/strong> of his restaurant, Il Marin, to offer his guests herbs and salads grown at “zero centimeters.”<\/p>\n In 2024, this vision was crowned with the award of a Michelin star<\/strong>, testifying to a gastronomic approach focused on quality, sustainability, and the local area.<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” header_2_text_color=”#99B06E” header_2_font_size=”30px” custom_margin=”||0px||false|false” locked=”off” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” text_font_size=”16px” custom_margin=”||80px||false|false” hover_enabled=”0″ locked=”off” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n Ligurian cuisine has basil as one of its most authentic symbols. The chef was looking for a solution to have consistently fresh raw materials<\/b><\/span>, with a particular focus on the quality of the basil, a key ingredient for the famous Genoese pesto. <\/p>\n The goal was to ensure consistent freshness, aroma, and flavor, reducing dependence on external suppliers and making the most of local tradition.<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” header_2_text_color=”#99B06E” header_2_font_size=”30px” custom_margin=”||0px||false|false” locked=”off” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” text_font_size=”16px” custom_margin=”||80px||false|false” hover_enabled=”0″ locked=”off” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n Agricooltur\u00ae<\/strong> installed a customized aeroponic cultivation system<\/b><\/span> inside the restaurant’s dining room, designed to enhance the gastronomic experience and create a direct dialogue between the kitchen and cultivation.<\/p>\n The solution includes:<\/p>\n Aeroponic cultivation<\/strong> without soil, using water and nutrient misting;<\/p>\n<\/li>\n Constant production of basil<\/strong>, herbs, and fresh salads;<\/p>\n<\/li>\n Harmonious integration within the dining room<\/strong>, turning cultivation into part of the customer experience.<\/p>\n<\/li>\n<\/ul>\n This system allows the chef to have high-quality ingredients at his disposal, harvested at the time of service.<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.4″ _module_preset=”default” header_2_text_color=”#99B06E” header_2_font_size=”30px” custom_margin=”||0px||false|false” locked=”off” global_colors_info=”{}”]<\/p>\n [\/et_pb_text][et_pb_text _builder_version=”4.27.5″ _module_preset=”default” text_font_size=”16px” hover_enabled=”0″ locked=”off” global_colors_info=”{}” sticky_enabled=”0″]<\/p>\n The installation of the aeroponic system has brought concrete benefits:<\/p>\n Basil and herbs grown directly in the dining room<\/strong>, always fresh and fragrant;<\/p>\n<\/li>\n Consistent quality<\/strong> for an excellent Ligurian pesto;<\/p>\n<\/li>\n An extremely short supply chain and reduced environmental impact;<\/p>\n<\/li>\n A unique experience for customers<\/strong>, who experience the cuisine in contact with the raw materials.<\/p>\n<\/li>\n<\/ul>\n A project that demonstrates how innovation can enhance Italian gastronomic tradition<\/b><\/span>, strengthening regional identity through technology.<\/p>\n [\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.27.5″ _module_preset=”default” background_color=”#f2f2f2″ custom_padding=”||||false|false” da_disable_devices=”off|off|off” locked=”off” global_colors_info=”{}” da_is_popup=”off” da_exit_intent=”off” da_has_close=”on” da_alt_close=”off” da_dark_close=”off” da_not_modal=”on” da_is_singular=”off” da_with_loader=”off” da_has_shadow=”on”][et_pb_row _builder_version=”4.27.5″ _module_preset=”default” max_width=”100%” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.27.5″ _module_preset=”default” global_colors_info=”{}”][et_pb_heading title=”other projects” _builder_version=”4.27.5″ _module_preset=”default” title_level=”h2″ title_font_size=”50px” title_font_size_tablet=”35px” title_font_size_phone=”35px” title_font_size_last_edited=”on|tablet” global_colors_info=”{}”][\/et_pb_heading][et_pb_blog fullwidth=”off” post_type=”project” posts_number=”3″ _builder_version=”4.27.5″ _module_preset=”default” border_radii=”on|10px|10px|10px|10px” global_colors_info=”{}”][\/et_pb_blog][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":" A Michelin-starred restaurant in Genoa uses an aeroponic cultivation system in the dining room to produce fresh basil and herbs, enhancing the tradition of Ligurian pesto with “zero-centimeter” ingredients.<\/p>\n","protected":false},"author":1,"featured_media":398037,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"project_category":[180],"project_tag":[183,181,182,184,169],"class_list":["post-398035","project","type-project","status-publish","has-post-thumbnail","hentry","project_category-ho-re-ca","project_tag-genoa","project_tag-horeca","project_tag-il-marin","project_tag-marco-visciola","project_tag-project"],"acf":[],"yoast_head":"\nneed<\/h2>\n
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