Ecogastronomy is a movement that advocates the use of fresh ingredients without pesticides or chemical preservatives, in addition to valuing local flavors and taking into account factors such as environmental awareness, social responsibility and agricultural biodiversity.
The eco-gastronomic line does not mean vegetarianism. Meat and eggs are used in the preparations, but of organic origin.
Furthermore, it has the function of restoring food to its cultural dignity, promoting sensitivity of taste and fighting for the preservation and sustainable use of biodiversity. Protecting plant species and animal breeds, contributing to the defense of the environment, typical regional cuisine, tasty products and the pleasure of eating.