
#3
Meat comes from natural livestock farming where the animals raise in natural environments.
#4
We only use ancient grain flours produced on stone grinding mills; baking is made with homemade yeast only.
#5
We pay great attention to the wild, such as herbs, berries and spontaneous products of the soil.

#7
We choose fresh milk cheese from small producers.
#8
We prefer natural and biodynamic wines from artisan winemakers. Each bottle of wine is a discovery.

#11
Surprise is the magic moment when our chef will exalt your life.
#12
It’s strictly important to explain the features of the ingredients: their tracking, their production steps, the technique used in the recipe.

#1
Local small producers are the key to a honest and authentic cuisine. Their products are far from standard ones and always different.
#2
Only seasonable vegetable, especially old varieties.

#6
We know and use natural and spontaneous fermentation of vegetables and alternative drinks.
Fermentation leads to live microbiological products able to actively interact with human microbiota.

#9
Raw materials are alive. Innovative recipes are always developed after considering the temporal variations of each single ingredient.
#10
Living cuisine is imperfect. It can’t reach a compromise with beautiful plated food you can find in industrial cuisine.

#13
Equilibrium is not the point. Few things in life are well balanced. Then, if a plate is acid, it can be 100% acid.
#14
Technology is welcome when it helps to maintain original ingredients features. No additives or preservatives are banned.