Feeling good at a table, in great company, pampered by a cooking that’s freed itself from any prejudice and can climb the steep slopes of tast while humbling itself to be in touch with the heart and the stomach. This is the dining concept of chef Michele Biagiola and his staff, a modern and mixed idea that’s hard to frame, just like the creative thinking it stems from. From the timeless A garden in a dish to the Spaghetti all’arrabbiata, we get to new creations focused on seasonality, territory and ancient traditions.
professionista instancabile della forchetta e del bicchiere, si occupa di comunicazione e organizzazione eventi www.lauradipietrantonio.it, co-fondatrice del web magazine Foodie, collabora con testate giornalistiche nazionali
