Every morning our laboratory starts working long before the dining rooms open.
This is where the bread, focaccias, and breadsticks served daily are made, along with cannoli shells, cakes, freshly processed ricotta, arancini, panelle, and eggplant meatballs. Fish is cleaned, and almond milk, oat milk, and iced teas are prepared.
It's a quiet job that requires time, experience, and care, because we believe that authentic flavor comes from hands, not from pre-processed ingredients.
Every dish has a story to tell
The hands-on workshop
