“Preparing a food is not just a matter of combinations and of sensory nuances.

Of course the goal is bring out one or more tastes, but this would not be possible without a
complex and articulate sequence of decisions and foreknowledge, influenced by
innumerable elements, not last the variety of natural events.

A food, in fact, is not just a product, it is not only the final result of an articulate food
production chain, but also the history of the people who made it, of the places and the
land, of the climatic and environmental specificities in which the ingredients grow”.

This improves our consciousness and sensory knowledge, intertwines tradition and
technique, to merge both scientific and artisan know-how, respecting the nature and the
slow flow of its rhythms.