She has put Romagna in the vegan philosophy, the only one that is in line with her choices: respect for the environment, respect for people, and respect for animals. From that point on she created a seasonal cuisine based on high quality, healthy and natural products.
“I love cooking Bontasana pasta because it is in line with my philosophy of life and in the kitchen it releases energy, vitality, and creativity, thus making each dish unique.Sorghum pasta? It is undoubtedly my favorite kind of pasta. Aromatic, with a rich and genuine flavour, it is perfect for bringing to the table the aromas and tastiness of nature. I love cookingMezze Maniche with with leek au gratin and boiled Jerusalem artichoke or baked with red onion, radicchio from Treviso, and oat béchamel.”
Emanuele Giorgione is a Chef, educator, and consultant for Wellness Cuisine. His commitment is based on the well-being of people, animals, and the planet. Emanuele has worked in prestigious Italian and international kitchens. In 2002 he decided to make a change in his career: collaborating with medical teams and nutritionists, he began his journey in the world of Spas and Medical Spas. It was this involvement that led him to be one of the most recognized professionals in the wellness cuisine field.
“I have cooked Bontasana pasta in a thousand different ways: its perfect texture and versatility are a guarantee for successful recipes to satisfy the most demanding palates.”
Luca Gubelli, born in Milan in 1972, returns to Val D’Aosta as executive chef at the CampZero luxury resort after a series of successes in renowned Italian restaurants, including the Orti di Leonardo, the Croce d’Oro and the Royal in Courmayeur, alongside chef Paolo Vai.
“The kitchen is a workroom where we are continually and passionately experimenting, not least to satisfy the growing number of guests’ food requirements. We recognise how much pasta is a cuisine staple, even for people with intolerances or those looking for alternatives to the classic wheat variety. Indisputably, Bontasana pasta is the elusive element that was lacking in the kitchen; we were looking for something special that could enrich traditional dishes with a contemporary twist, creating innovative flavours for refined palates.”
The talented chef built his reputation in prestigious national and international kitchens; in 2013 he joined Lefay Resorts & Spa, Lago di Garda, where he embraced the resort’s ethics advocating sustainability and well-being.
“Initially sceptical, I was won over by the superior nutritional properties of the cereals used in Bontasana pasta compared to other gluten-free products. I started experimenting, and each dish turned out to be a great success! One of my favorites is White Corn Penette Rigate, its shape and cooking resistance make it ideally versatile, suitable even for the highest level of gourmet cuisine. White Corn Pipe Rigate + Spirulina, the traditional shape I tried first, has become my absolute favorite; an extraordinary pasta that tastes like home with a contemporary flavor!”
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