The management of our restaurants is a
complex process that requires great care and painstaking adherence to
procedures. A perfect mechanism which consists of three basic steps:
SELECTION AND PROCUREMENT OF FOOD
One of the first goals is to achieve a
rational management of supplies, providing timely and reliable deliveries.
We turn to producers who also provide distribution - this means they are
able to comply with all applicable regulations, from production to
For this we refer to the circuits Slow Food and Coldiretti - they
guarantee ‘km 0’ product quality, and to AIAB for all our biological products
needs. The products are selected only if they fulfil a set of basic conditions:
We carry out periodical audits of our suppliers, directly controlling
raw materials, healthiness of premises and work processes.
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