Quisimangia, Mutti's restaurant is all about sustainability

Inaugurated 'Quisimangia', the new corporate restaurant of the Mutti Group, the result of a project that aims to reflect the 'founding values of quality and sustainability' that inspire the Parma-based company present in 100 countries and that in 2023 made a turnover of 665 million euros thanks to 525 thousand tonnes of processed tomatoes.

The project was launched in 2022 and conceived by the international design and architecture studio Cra - Carlo Ratti Associati and from the outset it was conceived as a space in which to realise, through a catering service of excellence, entrusted to VCook, a company owned by the Cerea family of the Da Vittorio restaurant in Brusaporto (three Michelin stars), "the environmentally friendly gastronomic philosophy that has always characterised Mutti and which is already applied in its line of references, from sauces to fresh soups", the company announced.

Esterno del ristorante Mutti Quisimangia, integrato con l’ambiente circostante

Integrating elements of sustainability and circularity, the building in fact reuses rejected tomatoes from Mutti production, which, recycled, have been used in the creation of the resin of which the interior floors are composed, while energy savings have been maximised by the implementation of new environmental control technologies. Around the Quisimangia, moreover, on an area of more than one hectare, will risea garden dedicated exclusively to plants and products of regional origin, curated by architect Paolo Pejrone, who specialises in landscape design.

After an initial phase in which it will be open exclusively to Mutti employees at the Montechiarugolo headquarters, the aim is to open the restaurant to the community, generating further economic induced activity for the area and confirming Parma as a gastronomic destination of excellence within the Food Valley.

Riciclo e sostenibilità alla base del nuovo ristorante Quisimangia di Mutti

"When we started thinking about the possibility of building a company restaurant, we knew that we did not want to abdicate, in any way, what is most important to us at Mutti: quality, understood here in its broadest sense,' commented Francesco Mutti, the company's CEO. We wanted to give our people a place where the company philosophy could be perceived, and where they could see our vision of a world in which well-being and environmental sustainability are two sides of the same coin, and in both good food plays a central role. Carlo Ratti, together with his team, has interpreted Mutti's founding values to perfection to create a building that reflects us in everything".