Tèrra Manifesto.

Food is life! It is a gift by mother nature that we don’t want to waste.

Creativity is the tool to play our role in this matter, that gives us the chance to find thousand ways to maximize recycling, minimize waste and turn it into a new dish and a new experience.

This is how we respect nature, creating beauty from what is left, because we believe that there is always space for creation even from what it is defined waste.

This is Tèrra, which means «earth», but also «soil» which is what we want to protect and keep flourishing. We like to think that boundaries are just lines, and we truly believe that we are a part of something bigger, where culinary cultural differences are inspiration for innovation toward a no-label cuisine.

We want to create a multicultural experience based on respect for the beauty that surround us, that in one word we call it, Tèrra.

Discover Tèrra. Chef Valerio Serino.

A project by Valerio Serino & Lucia De Luca

A green star in the michelin guide.

Since September 2021, we have achieved this wonderful recognition from Michelin guide. It’s a great achievement and even more important to maintain and inspire others. Yes, one of our main objective at Tèrra is raising awareness on respect nature, inspiring others in taking daily actions for saving our planet. From little things.

Here a list of what we do to be a sustainable and zero food waste restaurant and hopefully would inspire you to take little actions. (the list order is not intended as priority)

1. Choose seasonal, local and possibly from regenerative farming or biodynamic products. Support sustainable fishing.

2. Buy consciously. As restaurant, we rely on bookings in order to buy what we need and avoid waste.

3. Maximise ingredients and its own scraps into a creative way, minimising waste and transforming it into by-products.

4. Reduce plastic. At Tèrra we have drastically reduced / almost eliminate single portion plastic and plastic film. We instead us reusable boxes.

5. Save water. We have a filtered system which makes still or sparking water and we refill jars for our guests. In case if surplus we water plants

6. Reuse coffee grounds. We have been making kombucha, cookies or just donated as compost for our kitchen garden!

7. Kitchen garden. We have aromatic herbs and flowers we use for plating. We only take what we need.

8. Reuse kitchen scraps. Most of the food is usually thrown away has actually a lot of potentials. Indeed, at Tèrra before throwing it away, we use it in several ways to avoid waste; key words is creativity!

9. Follow the Mediterranean diet, which is rooted in our chef mindset, based on vegetables and fruit, cereals, legumes and on top (which are the lowest amount) fish and meat. Inclusivity and respect for intolerances is also a must.

10. Respect. Ourselves, our staff, our stakeholders and active parts of the chain, our guests. If we can respect ourself and others then we can respect also our Mother Earth.

Our approach to a sustainable and conscious living & eating. Inspiring people to reduce food waste.

Discover Tèrra. Chef Valerio Serino.

A project by Valerio Serino & Lucia De Luca