What type of cousine do you serve?

This question always makes us in a sort of confusion. We never have a proper answer. Claudio loves cooking instinctively. Often the combination and the composition of the dishes are impulsive.



With much more reasoning and common sense the research of food take place.

Carefulness to seasonality, to “good” food and “good” producer. We try to find out people who have the same philosophy we have. We use, most of all, local food.



We use modern cooking techniques, curiosity, madness (it never hurts): here are the ingredients of our cousine.