Vegano at Zafferano

Combining tradition and innovation is possible. Even in very traditional Italian cuisine. The collaboration between Ristorante Zafferano and the Swiss start-up brewbee shows how this can be done. Here, sustainability and taste go hand in hand.

On June 11, we will be serving bucatini alla bolognese, lasagne al forno and risotto allo zafferano of a different kind. What makes these dishes so special? The Italian classics are prepared with plant-based ghackets and plant-based Gschnetzlets from brewbee. Brewbee is a start-up from the Locher brewery in Appenzell and is the first food upcycling brand in Switzerland to transform waste or old products into new products. In a nutshell: residues such as spent grains and brewer's yeast from beer production are processed into by-products. The result is high-quality, sustainable food that is not only rich in protein, but also tastes really good. And can be wonderfully integrated into traditional Italian cuisine. With this collaboration, brewbee and Ristorante Zafferano want to play their part in sustainably combating food waste with delicious dishes. And this can be done by combining tradition and innovation.