It is a gastronomic experiment organized in eight restaurants of the Liguria Gourmet circuit with the help of students of the Marco Polo Institute. All with the complicity of the products of excellence of two realities of dairy production in the Beigua Park: Azienda Agricola Lavagé and Agriturismo Monterosso. What is the most important contribution that a mountain pasture can make to a dish, in the opinion of consumers? How do orders change if these contributions are described next to the dishes on the menu? Is it necessary and possible to personalize the information presented to consumers to make it easier to read? From the answer to these questions will be inspired by the design of a sophisticated and flexible strategy to accompany consumers towards a free, conscious and tasty choice of adhesion to the ecological transition. In this strategy, the world of quality catering is the "home" for small productions of the territory, the distribution channel that can enhance them and preserve their ecological function.