4 - Recognised
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La Colubrina has cooked entirely without animal products since 2008, with vegetables, pulses, grains and nuts carrying every dish on the menu. Seasonality guides what the kitchen cooks: a new card is published each season, produce is bought against the daily market, and the family states that buying with the season is where the kitchen begins.
Named suppliers sit behind the staples. Stone ground organic flours come from Antico Molino Rosso near Verona, the brown Baldo rice from the Demeter certified biodynamic farm Cascine Orsine at Bereguardo, and the tomatoes and vegetables for the pizzas from two organic growers the restaurant names, Taliano in Alba and Di Rocco in Penne.
The impact dimensions
Low waste & circular practices
Stone ground organic flours from Antico Molino Rosso near Verona, brown Baldo rice from the biodynamic Cascine Orsine at Bereguardo, and pizza vegetables from named organic growers Taliano in Alba and Di Rocco in Penne.
The summer 2026 menu names four producers behind the staples. Antico Molino Rosso at Buttapietra near Verona supplies the organic stone ground flours used for bread and pizza, raised on a spelt sourdough starter. The brown Baldo rice comes from Azienda Agricola Biodinamica Cascine Orsine at Bereguardo, a farm that displays both the Demeter mark and the EU organic mark. The tomato passata and vegetables used on the pizzas come from Az. agricola Taliano at Alba and Az. agricola Di Rocco at Penne. The restaurant also states that it buys against the daily offer of the market.
The regional share remains partial: the cashews, almonds, macadamia, coconut, yuca and plantain that structure the plant cheeses and several mains are imported and unattributed, and the Penne producer sits outside the region. This places the dimension at level 3, with roughly a third to a half of key categories showing regional origin and at least one named traceable regional supplier.
Strongest source Restaurant submission
Menu published as a seasonal card; the summer 2026 edition carries fresh seasonal vegetables, courgette flowers, aubergines and cherry tomatoes throughout.
The menu is published as a seasonal card and the current edition is the summer 2026 one. It opens with a statement that the family has always given maximum attention to buying raw materials in keeping with the products of the season and the daily offer of the market, and names that as the starting point of the kitchen. The card carries the season explicitly: fresh seasonal vegetables in the Gran Pinzimonio, a seasonal compote served with the aged plant cheeses, courgette flowers, courgettes, aubergines and cherry tomatoes through the summer dishes, and a mixed seasonal vegetable side.
Most of the card turns with the season and seasonality is communicated as a guiding principle of the kitchen. Independent editorial coverage in Milan describes the menu as strictly plant based, organic and seasonal.
Strongest source Restaurant submission
Vegetables and crackers dried at low temperature over 20 to 25 hours; plant cheeses aged with noble moulds and probiotics; spelt sourdough starter; self-produced tempeh and blueberry preserve.
The kitchen documents extensive preservation and fermentation work: vegetables and crackers dried at 40 degrees over 20 to 25 hours, plant cheeses aged with noble vegetable moulds and probiotics, a spelt sourdough starter, self-produced tempeh and a self-produced blueberry preserve. These are described as production methods for the menu.
The restaurant's positioning carries general environmental language alongside specific preservation methods. On the conservative reading this is level 2: general environmental language plus practices that are not framed or specified as circular measures.
Strongest source Restaurant submission
Family run since 1983 by Franca Marrone and her daughter Consuelo Giovanetti; described as an all-female family operation that has held the same address for four decades.
The family business is central to the restaurant's own positioning. Cucina di famiglia, dal 1983 is the house line carried on every page of the menu. The kitchen is run by Franca Marrone with her daughter Consuelo Giovanetti, and third party coverage describes it as an all-female family operation that has held the same address for four decades.
This dimension is structurally hard to evidence from online sources alone, and the score should be read as not evidenced online rather than as an absence of practice.
Strongest source Restaurant submission
Every dish on the summer 2026 menu is plant based; vegetables, pulses, nuts and grains are the structure of the cooking rather than accompaniment.
Every dish on the summer 2026 menu is plant based, and vegetables, pulses, nuts and grains are the structure of the cooking rather than an accompaniment: celeriac carpaccio with almond ricotta, mung bean and pleurotus bites, chickpea croquettes, grass pea crocchette with courgettes and oven potatoes, an azuki and vegetable burger, pea and almond tempeh, and nine wholegrain pizzas dressed with fermented cashew and lentil cheeses. Antipasti lead with raw seasonal vegetables, and the aged plant cheese tasting is built from nuts rather than dairy.
The kitchen has been fully plant based since 2008 and is described as a vegan restaurant by Milan food press, by HappyCow and by Italian vegan directories. Vegetables are unambiguously the centre of the kitchen's identity.
Strongest source Restaurant submission
Sourcing signals
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Certified organic ingredients
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Direct named-farm sourcing
The summer 2026 menu attaches organic designations to named ingredients: organic stone ground flours from Antico Molino Rosso, organic dried chickpeas and wholegrain chickpea flour, wholegrain spelt pasta, unrefined organic salt, and tomato passata and pizza vegetables from organic growers. Antico Molino Rosso states organic stone ground milling and external control on its own site, and Cascine Orsine displays both the Demeter mark and the EU organic mark.
Four producers are named on the restaurant's menu: Antico Molino Rosso at Buttapietra near Verona for flours, Azienda Agricola Biodinamica Cascine Orsine at Bereguardo for brown Baldo rice, and Az. agricola Taliano at Alba and Az. agricola Di Rocco at Penne for tomato passata and vegetables. The first two are independently verifiable on their own sites.
The menu states that every dish is conceived, made and finished in house starting from raw ingredients: bread with spelt sourdough starter, pizza dough, fresh pasta, aged plant cheeses with noble moulds and probiotics, pea and almond tempeh, mayonnaise, dehydrated crackers and vegetables, and blueberry preserve.
