Intro

In the heart of Turin, on the 35th floor of the Intesa Sanpaolo skyscraper, stands Piano35, one of Italy’s most striking panoramic restaurants.

Since 2021, Michelin-starred chef Marco Sacco has integrated an aeroponic cultivation system developed by Agricooltur® into his daily work, bringing freshness directly into the kitchen. A concrete example of how technology can engage with haute gastronomie.

requirement

For gourmet cuisine, the quality and freshness of raw materials are central elements. Chef Marco Sacco’s goal was to be able to rely on locally grown aromatic herbs and microgreens, available every day with maximum fragrance and vitality, while simultaneously reducing the environmental impact of the supply chain.

solution

Agricooltur has installed a 4-plate aeroponic cultivation system at Piano35, designed to ensure continuous production of microgreens and herbs.

The solution integrates:

• Aeroponic cultivation with direct misting of water and nutrients onto the roots;

• Constant production, independent of the seasons;

• Precise management of light and irrigation to ensure high standards.

The same approach has also been adopted at Il Piccolo Lago, the chef’s two-Michelin-star restaurant in Mergozzo (VB), which features a pick & eat Aerofresh system for an even more direct experience between the kitchen and cultivation.

results

The integration of Agricooltur technology in the two restaurants allows Chef Sacco to:

• Use herbs and microgreens grown directly on-site;

• Offer guests fresh, fragrant, and zero-meter ingredients;

• Reduce dependence on external supplies and transport;

• Combine innovation, aesthetics, and sustainability within a fine dining context.

A project that demonstrates how aeroponic cultivation can be a strategic tool for excellence in catering, enhancing flavors and reducing environmental impact.