Punto Officina del Gusto

Since 2014, Iacopo Di Bugno, Tommaso Martelli, Ruggero Baronti, Ernesto Della Santa and Damiano Donati have been promoting a new, yet extremely ancient, way of thinking about food: so traditional that it’s impossible to criticize.

This tradition is revisited with a modern culinary conscience that goes straight to the point with dishes such as the Cold capelli d’angelo with onion juice and wild fennel. Or the Marinated meat, here used as a condiment – not the other way around – for a bean dish.

Passione Gourmet

folli amanti dell’alta cucina, in totale sono una ventina, sempre alla ricerca di emozioni. La causa? Un’irresistibile Passione Gourmet