Adriano Gigante, General Manager: "For such a location, thermaline is the perfect solution. With an elegant and streamlined design, this range integrates perfectly with the surrounding space, transforming the kitchen itself into a piece of furniture."
The Orecchietteria Banfi stems from a promise made to Riccardo, Lino’s father. A farmer who loved to tell his children about everything that was on the table, where it came from and what its characteristics were. This is how the project was born. A restaurant where traceability of the ingredients and Km 0 are not just slogans but true principles, guaranteed by the actor himself.
Restaurant, grocery store and cocktail bar, this new concept is suitable for everyone. From the tourist to the most authentic Roman, with honesty and naturalness, focusing on homemade foods from fresh pasta to pastry.
A name not chosen by chance: La Tuga “the deckhouse” is a part of the ship like the eleven apartments of the structure. Guests are offered an enchanting journey by land into the Ischian tradition, which begins in the garden-park surrounding the restaurant among olive trees, citrus trees and typical plants of the Mediterranean area.
The Conad of the Pianeta Cospea Shopping Center in Terni has opened the "Casa Conad", a concept of quick service gastronomy equipped with Electrolux Professional solutions.
Breathing new life into Sydney’s progressive dining scene, nel. restaurant is pioneering a global-infused culinary experience that is setting Sydneysiders’ taste buds alight.
A restaurant like no other, described by the owner, Thierry Marx, as "an oasis of light on the docks of Gare du Nord." The restaurant “offers a modern, simple, accessible and tasty buffet," notes the Chef.
"The dilapidated premises, their lack of practicality, security issues: so many points raised the need to install a new production area," explains Axel Joigny, Deputy Director of ETAPE 43.
At Pomigliano d’Arco (Naples) a new butcher shop concept is born, starting with the highest quality ingredients, the meats of course, proposing a gourmet format which makes the stuffed sandwich its culinary specialty.
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