The San Brite with its "Agricucina" - an Italian term for regenerative cuisine – stood out for its particularly innovative vision, from a mobile kitchen to cycle management.
San Brite’s ideas are based on the mutual exchange of materials between the chef and the land in order to prepare beautiful and sustainable dishes which do not leave any waste behind.See the fact sheet
The Eggemoa cheese factory established thanks to its ability to adapt itself to the mountain environment, making the best of what the local nature offers.
An adaptation to the territory achieved by inserting local and original ingredients in its soft cheeses, such as larch needles, spruce bark and fenugreek.See the fact sheet
Zu Plun has distinguished itself for a peculiar production, which utilises the flora of the Dolomites to create unique spirits with authentic flavours.
An approach which confirms that the mountains are not only cheeses and cured meats, but also much, much more.See the fact sheet