Principauté de Monaco

Principauté de Monaco, Monte Carlo, Jessica Sbaraglia, founder of Terre dem Monaco, on the back Torre Odeon Terre de Monaco aims to accomplish for the small country: instituting urban agriculture! From garlic to kale, beans to radish, Jessica Sbaraglia, founder of Terre de Monaco, has managed to harvest batches after batches of vegetables out of her micro-farms. Most recently, Jessica completed a 400 square-meter garden at the Monte-Carlo Bay Hotel & Resort, serving the Michelin-Starred Blue Bay restaurant. Jessica Sbaraglia, a former model with a penchant for greenery, has found a balance between steel and concrete in the principality by creating organic vegetable gardens where she grows the raw materials she delivers to residents and restaurants. this began in the shadow of the tower with the most expensive flats in the world .
We truly call it km less than zero.
She made it to the top, in every sense of the word, when the Monte-Carlo Bay Hotel & Resort realised the value of the project and entrusted her with the roof to grow the raw materials used in Michelin-starred chef Marcel Ravin's restaurant below.

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Filename: Principato di Montecarlo-46.jpg
Copyright: Alberto Bernasconi
Image Size: 2000x3000 / 4.2MB; www.albertobernasconi.com; Holiday Portrait Travel Vacation Woman entrepeneur richness tourism tourism attraction touristic vegetable garden
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Principauté de Monaco, Monte Carlo, Jessica Sbaraglia, founder of Terre dem Monaco, on the back Torre Odeon Terre de Monaco aims to accomplish for the small country: instituting urban agriculture! From garlic to kale, beans to radish, Jessica Sbaraglia, founder of Terre de Monaco, has managed to harvest batches after batches of vegetables out of her micro-farms. Most recently, Jessica completed a 400 square-meter garden at the Monte-Carlo Bay Hotel & Resort, serving the Michelin-Starred Blue Bay restaurant. Jessica Sbaraglia, a former model with a penchant for greenery, has found a balance between steel and concrete in the principality by creating organic vegetable gardens where she grows the raw materials she delivers to residents and restaurants. this began in the shadow of the tower with the most expensive flats in the world .<br />
We truly call it km less than zero. <br />
She made it to the top, in every sense of the word, when the Monte-Carlo Bay Hotel & Resort realised the value of the project and entrusted her with the roof to grow the raw materials used in Michelin-starred chef Marcel Ravin's restaurant below.