We're noisy about food. We taste it, try it, argue about it, until it's exactly right. We don't use mozzarella unless it's made from Buffalo milk, the taste is never the same. We don't buy focaccia bread, we make it by hand every day. It's the Italian way - it's how we've worked since 1999.
Fechas y Horarios:
Opening times
Monday to Thursday
8am - 11pm
Friday to Saturday
8am - 11.30pm
Sunday
9am - 10.30pm
This distinctive identifies restaurants which have an agreement of colaboration with the provincial or national associations of celiacs and they have received training provided by the Association, to which all staff should attend: purchasing manager, chef, chefs, assistants , room managers and waiters.
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