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:
Monday to Friday
8am - 11pm
Saturday
9am - 11pm
Sunday
10am - 10pm
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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