The President of Unioncamera awards the couple Alfonso and Livia Iaccarino.
Don Alfonso 1890, in Sant'Agata sui Due Golfi (Naples), has been awarded the lifetime achievement prize for the first 50 years of the iconic restaurant, a symbol of hospitality and the Mediterranean diet.
The award, in the context of "Agrifood Future", the five-day event organized by Unioncamere and the Chamber of Commerce of Salerno to discuss the future of the agri-food sector, was conferred by the national president of Unioncamere Andrea Prete to the spouses Alfonso and Livia Iaccarino, "for having spread - it is written in the reasons -The culture of Mediterranean food around the world and for relaunching the Campania region as an international food hub, contributing to the development of the entire entrepreneurial system. Thanks to the work of the entire Iaccarino family, pioneers in promoting biodiversity at the table and attentive to the health of the planet and consumers, great strides have been made.
Don Alfonso 1890—the first restaurant in Southern Italy to earn three Michelin stars—has been a pioneer in environmental awareness and care since the restaurant opened in 1973, when Livia and Alfonso Iaccarino took cardboard boxes and glass bottles to recycling centers.
In 1990, Livia and Alfonso decided to purchase what is now known as "Le Peracciole": seven hectares of land immersed in the beautiful scenery of Punta Campanella, one of the most evocative places on the Sorrento Peninsula opposite Capri, where the raw materials used in the restaurant's dishes are grown.
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But it doesn't just mean nature conservation and environmental protection, management is also essential, aiming to have an organization with financial resources and qualified personnel; the socio-economic area which focuses on the local workforce; and cultural sustainability which promotes the landscape and authentic products" explains Iaccarino.
In every dish, in addition to using seasonal local products, thus limiting CO2 emissions due to transport, Alfonso and his son chef Ernesto Iaccarino are also committed to selecting recipes that avoid waste production.
Eighty percent of the raw materials used in the kitchen come from local suppliers and the Irpinia mountains, with whom we share our sustainable approach, establishing agreements that include eliminating, where possible, disposable packaging in favor of reusable containers. This simple action avoids the use of approximately 80 plastic bags each year.
The business will remain closed until spring 2024, and this year will be entirely dedicated to a radical restructuring of the company with a view to 360° sustainability. "Zero emissions," "Zero waste," and "Water management" are three key objectives on which the project is based.
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