We believe in good food and good service to people
Our guests are our friends
We treat others like we would treat ourselves. We want you to feel home while you are away from home.
We use organic produce
Organic food is what we mainly use at Cooking At The Villa. Organic growing doesn’t deplete the land from essential organism and minerals. Organic fruit and vegetable don’t contain pesticides. Organically grown animals are treated more fairly; they produce milk, eggs & cheese that don't contain antibiotics and chemicals like non-organic ones.
We use local suppliers
We believe that the food doesn’t need to come from far away. Consuming local produce helps local producers decrease road transport, therefore pollution, with a benefit to the environment and creates communication between the consumer and the producer which can lead to improving the produce and avoids packaging.
If you come and cook with us we will use local rice for risotto, next door neighbours fresh eggs, freshly milked milk from the nearby farm, vegetables from local organic producers, chicken and duck comes from our next door neighbour who let them wander freely in her yard, wine is from an organic wine producer in the Valpolicella area. The flours we use for making pasta is produced and milled 50 kilometres from here. Coffee, sugar and cookies to make our Tiramisu come from an alliance of distributors who are willing to pay more to the local growers.
We drink local water
We drink water from the faucet because we know it’s good and checked and that it contains important minerals our body needs.
We work with co-operatives
Our business is financed by banks who invest ethically. We think OGM’s are for corporations not for people. We believe that a method against pollution and global warming would be to improve classic agriculture and local produce versus the implementation of OGM. Farmers, as ONU states have been able to select seeds that grow in dry soil. We believe and sustain national and international agencies like ETC (action group on Erosion, Technology and Concentration), Cimmyt (Centro Internazionale Miglioramento Mais e Frumento), CGIAR (Gruppo Consultivo Internazionale di Ricerca Agricola)