La Fiorida is entering a new chapter of its history with a significant investment: a completely renewed kitchen — larger, more functional, and designed to support the growth of both our restaurants and our internal agricultural supply chain.
Growing without losing our roots
In recent years, La Fiorida has seen growing interest in its short supply chain, mountain-based cuisine, and authentic agricultural experience.
To continue guaranteeing quality, culinary research, and a level of service that meets our guests’ expectations, a more modern and efficient space was needed — one capable of supporting evolving rhythms and processes.
The new multifunctional kitchen responds to exactly this need. It:
- optimizes workflow,
- enhances the value of our farm’s raw materials,
- allows the team to grow professionally,
- creates the conditions for new ideas and new dishes to emerge.
It is an investment designed not only for today, but for the next decade.
An investment centered on people
Beyond technology, this new kitchen represents the commitment of a company that continues to invest in the wellbeing of its teams.
A larger, better-organized workspace means greater safety, smoother collaboration, and an environment designed to support creativity and continuous training.
And it is precisely the growth of people that lies at the heart of the project: from the dining room to the kitchen, from the cheesemakers to the producers, every member of the supply chain helps tell the story of Valtellina through food.
A cuisine that celebrates its territory
The renovated kitchen allows La Fiorida to further elevate the quality of its gastronomic offering, including the restaurant La Preséf, reconfirmed in the Michelin Guide 2026.
This achievement strengthens the credibility of the entire territory and comes at a moment of significant transformation for the valley, supported by the visibility of the upcoming Milano–Cortina 2026 Winter Olympics.
The strength of La Fiorida’s cuisine lies in its ability to interpret the mountain in a contemporary way, enhancing raw materials that originate within the farm itself and giving life to a truly unique culinary identity.
Sustainability: a daily commitment
The investment in the new kitchen is part of a broader journey that, in recent years, has led La Fiorida to reach important milestones — including generating more than 100% of its energy needs through biogas, solar power, and biomass.
A concrete and measurable approach that reflects the desire to build an agricultural and tourism model that is authentic, responsible, and replicable.
Future challenges: education, territory, and innovation
The new kitchen is only the beginning of a long-term journey.
The challenges of the coming years include:
- training the next generations, through collaborations with schools and universities;
- culinary innovation, always rooted in the farm’s internal supply chain;
- enhancing the value of Valtellina, which is about to experience an extraordinary season with the upcoming Winter Olympics;
- strengthening sustainability, carried forward with consistency and responsibility.
La Fiorida aims to continue growing while remaining faithful to its origins: a modern agricultural company that looks to the future without ever losing its connection to the land.
