toscana divino | cucina sostenibile

We are now more aware than ever that the world we live in is deeply interconnected.

We are what we eat, and as restaurateurs we have a great responsibility in the choice of the ingredients, the way we cook and the way we promote and explain food to our customers.

That’s why at Toscana Divino we make sure to source as much as we can from local farms, and what we can’t find here we import from small artisans taking deep care of the quality and traditions behind each of the products we use.

Our ultimate goal is reaching a ‘zero waste’ operation. We work embracing the principles of the Italian cuisine, which implies a continuous creative search that springs from making do with what the environmental conditions and the land have to offer us as the seasons go by.

our poultry: nourished pastures

We proudly source all chicken served in Toscana Divino’s kitchen from Nourished Pastures.​​​​​​​​
​​​​​​​​Guillermo, its founder, was all too aware of how conventionally raised animals were not provided of the right living conditions for them to thrive, meaning that we were not consuming food the way nature intended us to.​​​​​​​​
​​​​​​​​He made a pledge to provide his family with healthier meals, and this soon broke boundaries and became Nourished Pastures mission: to only provide ethically and humanely raised chicken, eggs and vegetables. No growth hormones or antibiotics are ever used, and humane animal handling is at the core of their values.​​​​​​​​

our produce: harpke family farm

Harpke Family Farm has supplied us weekly with microgreens, edible flowers, and other specialty produce for a long time now. Tamer and Claire Harpke have worked tirelessly since 2013 in providing chefs across the country the highest quality of specialty produce grown in South Florida.

They grow specialty produce in a soil-based greenhouse using methods including deep water culture hydroponics and above-ground grow bags. The crops are curated based on Florida seasons and free of synthetic pesticides, synthetic herbicides, treated seeds or GMO varieties. Focused on great taste and freshness, the micro greens, edible flowers and other specialty items arrive to the restaurant within a day of harvest.