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Hotel gardens, once purely an ornamental concern, are proudly bearing new fruits. And vegetables, herbs and edible flowers too. A new generation of chefs is seeking a meaningful link to their surroundings, and reimagining their kitchen gardens as a source of produce provides a nourishing answer.
The view of the Gulf of Naples, with Mount Vesuvius silhouetted against the sky, is instantly recognizable. Despite the very touristic peri-urban area of the Naples metropolis, agriculture is thriving, still producing famed edible wonders, the gustative hallmarks of Neapolitan cuisine.
