IS RURAL AWARENESS SHARING CULTURE
Il progetto
Arso,
rural cuisine
Over time, mankind has been able to evolve to the point of influencing natural processes and rhythms. In the world of food production, this has meant the birth of the food-industry: a machine capable of creating any kind of food at any time โ and it has got us used to the idea that we can eat anything, anytime.
Arso has as its project the rediscovery of natural rhythms and the virtuous relationships that can be created between humans and nature; the enhancement of seasonality, from which once derived cooking and preservation techniques so that nothing was wasted when it was available.
Every action is a choice.
In the everyday gestures the coherence of a vision is measured.
โEatingโ satisfies a need.
Nourishing is an act that extends beyond the plate:
it holds together necessity and relationship.
The dishes do not tell a story: they are consequences.
Of the season, of the soil, of time and of people.
We donโt start from an idea, but from a context to listen to.
We do not chase perfection, but the essential.
We welcome transformation, seasonality, the unexpected.
ARSO is an invitation to slow down, to rediscover what truly nourishes.
Every choice is a political act:
not in the sense of a flag,
but as a gesture that impacts the world we share.
ARSO is a concrete alliance
between those who cultivate, those who cook,
and those who take the time to listen to whatโs on their plate.
Tommaso Tonioni
Arso
Tommaso Tonioni,
The Cook
Tommaso Tonioni was born amidst the flour-dusty hands of Gabriele Bonci, where he learned that true flavour arises from the encounter between those who produce and those who transform. After sixteen years of research in the gastronomic temples of Italy, Australia, Belgium, Spain, France and California โ among them Etxebarri, In De Wulf, Pierre Gagnaire, Il Pagliaccio and Benu โ Tommaso chose to return to the origins: the earth, the fire, the raw material. Here, every dish is an act of love for nature and an invitation to sustainability. His cuisine becomes experience, narrative and responsibility, for those who wish to nourish themselves in a conscious and authentic way.
Arso
The approach
ARSOโs approach is as synergistic as possible with the natural rhythm. The idea is to operate, transform, and produce in a symbiotic relationship with the succession of the seasons, focusing on the ingredients that are actually available rather than those one might ideally want. It is a process that requires study, creativity, timing, and a close relationship with those engaged in direct agriculture. Understanding the factors that influence agricultural dynamicsโand therefore the products availableโis essential. The idea is to follow the needs of the animals and the land, aligning with the productivity dictated by respect for the earth and the virtuous relationship that can be cultivated with it. Research is a constant and indispensable element in this context, since everything is always evolving, and in a non-industrialized environment, it is crucial to study and understand what can be transformed and when, into a culinary offering.
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Vienici a trovare in
Piazza del Duomo 8
Orvieto
Orari
Pranzo dal venerdรฌ al lunedรฌ
ใปore 12.30/14.30ใป
Cena dal giovedรฌ al lunedรฌ
ใปore 19.30/21.30ใป
