sustainability

Across the Costa, the smell of the kitchen is changing. Where meat, fish and ham once dominated the culinary landscape, more and more restaurants and home cooks are shifting towards vegetables, pulses, nuts and citrus. Not as part of a trend-driven “vegan hype”, but as a logical step in a region where Mediterranean cooking has always been rooted in simplicity and seasonal produce. In cafés, market stalls and restaurant menus, […]