Swiss Chef Highlights Farm-to-Table Approach at Castello del Sole

Mattias Roock, chef at Castello del Sole in Ascona, discusses his restaurant's unique farm-to-table philosophy, utilizing 140 hectares of land in the Maggia-Delta to grow ingredients like rice, grapes, herbs, and citrus fruits.

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20-minutenGerman13h ago

«Unsere Tomaten gibts nicht bei Coop oder Migros»

Mattias Roock kocht seit zehn Jahren im Castello del Sole in Ascona. Zu seiner Küche gehören 140 Hektar im Maggia-Delta zwischen Ascona und Locarno: Reisfelder, Reben, ein Kräutergarten, in dem Pfeffer und 15 Sorten Zitrusfrüchte wachsen.

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Swiss Chef Highlights Farm-to-Table Approach at Castello del Sole

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«Unsere Tomaten gibts nicht bei Coop oder Migros»

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