4 - Recognised
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Roughly 90% of ingredients come directly from named local producers, including Barbara and Paolo for fruits and vegetables, Ronzii e Piccole Erbe for herbs, and small family wineries like Podere Pellicciano for the wine programme, alongside produce from the restaurant's own gardens. The menu changes monthly, following seasonal availability.
Waste is addressed through deliberate circular practices: the kitchen works each ingredient to its fullest, roasting fruit seeds, dehydrating skins, and using fermentation to transform what might otherwise be discarded into kombucha, vinegar, and vegetable-based seasonings. Cloth napkins, returnable supplier packaging, no single-use tableware, and green energy round out the approach.
The restaurant maintains an ongoing commitment to local animal welfare through its support of Amici a 4 zampe, a cat and dog rescue shelter near Certaldo. As a fully plant-based kitchen listed in the We're Smart Green Guide, vegetables, fruits, grains, and legumes are the sole foundation of every course.
The impact dimensions
Low waste & circular practices✓
Sustainable animal products✓
Approximately 90% of ingredients are sourced directly from named local suppliers, including Barbara & Paolo for produce and Podere Pellicciano for wines.
Approximately 90% of ingredients are sourced directly from named local suppliers across multiple categories: Barbara & Paolo in Empoli for fruits and vegetables, Ronzii e Piccole Erbe for herbs, and Podere Pellicciano, SelvaticaLab, and Feral for wines and alcohol-free beverages. The restaurant's own gardens supply additional produce seasonally.
Non-local items account for roughly 10% of ingredients: Asian sauces, Asian peppers, and tahini. The restaurant reports 80–100% of providers are organic certified, though no specific named certification is documented. Prior We're Smart Green Guide listing corroborated own-garden production and regional Tuscan sourcing.
Strongest source Restaurant submission
Fruit and vegetable sourcing is 100% seasonal; the tasting menu changes monthly, corroborated by the We're Smart Green Guide.
The restaurant's tagline is 'Stagionale Vegetale' (Seasonal Vegetable), making seasonality a founding principle. Fruit and vegetable sourcing is 100% seasonal in the tasting menu, up from the previously reported 80–100% range.
Monthly rotation of the tasting menu exceeds the threshold for consistent seasonal engagement. The We're Smart Green Guide confirms this seasonal practice, and the restaurant offers its Instagram menu archive as corroboration.
The kitchen achieves zero food waste through fermentation and full-ingredient utilization; packaging practices include cloth napkins, returnable glass, no single-use tableware, and green energy.
Food waste reduction is achieved through deliberate circular practices: fruit seeds are roasted; skins and zest are used for infusions, dehydrated, or repurposed; fermentation transforms waste into kombucha, vinegar, and vegetable-based salt and sugar. The restaurant reports effectively zero food waste as a result.
Packaging practices span multiple categories: avoidance of plastic, bulk drinks, no single-use tableware (straws, cutlery, bags), no small disposable containers (butter, salt, pepper, sugar, sauce sachets), cloth napkins, and returnable packaging (glass for drinks, transport boxes for suppliers). Green energy rounds out the approach.
Strongest source Restaurant submission
100% plant-based kitchen; this dimension does not apply to fully plant-based restaurants.
The restaurant is confirmed as 100% plant-based by the We're Smart Green Guide listing ('only 100% pure plant choices') and corroborated by multiple independent review platforms. No meat, poultry, fish, or seafood appears on any menu.
Per the SEERO rubric, D4 does not apply to fully plant-based kitchens. This dimension is marked 'Not applicable' and excluded from the planet calculation.
The restaurant supports Amici a 4 zampe, a local cat and dog rescue shelter near Certaldo, as an ongoing commitment.
The restaurant identifies a named social commitment: ongoing support of Amici a 4 zampe, a local cat and dog rescue shelter near Certaldo. The restaurant describes this as an active, ongoing commitment rather than an occasional contribution.
Strongest source Restaurant submission
100% plant-based kitchen; vegetables are the unambiguous centre of the kitchen's design.
The restaurant is 100% plant-based; vegetables, fruits, grains, and legumes are the unambiguous centre of the kitchen's identity. All courses on the tasting menu are built from plant-forward ingredients; animal proteins are entirely absent.
The We're Smart Green Guide lists it as a 'pure plant choices' establishment, and the restaurant's Instagram bio reads 'Stagionale Vegetale' (Seasonal Vegetable). Multiple review platforms (HappyCow, abillion) corroborate the plant-forward positioning.
Sourcing signals
✓
Direct named-farm sourcing
✓
Low-impact beverage program
We're Smart Green Guide confirms vegetables and fruits come from 'the region and their own gardens'. Multiple sources corroborate own-garden production; the garden supplies a meaningful share of kitchen produce.
Restaurant names specific suppliers: Barbara & Paolo (Empoli) for fruits and vegetables; Ronzii e Piccole Erbe for herbs; Podere Pellicciano, SelvaticaLab, and Feral for wines and alcohol-free beverages. All named with sufficient specificity to be traceable.
80%+ of main dishes prepared in-house across all categories (sauces, dressings, stocks, pasta, fermented items, baked goods, desserts, jams/syrups). Everything is home-made, including fermentation of kombucha, shoyu, and vinegar.
All seven low-impact beverage commitments are reported: natural wine, locally sourced wine (<750 km), specialty coffee, high quality tea, craft beers, craft sodas, local mineral water. Named beverage suppliers: Podere Pellicciano, SelvaticaLab, Feral.
Five qualifying practices: bulk drinks, no single-use tableware, no disposable containers, cloth napkins, returnable packaging (glass for drinks, transport boxes for suppliers).
