MAURO PODDESU

My cuisine is based on the quality of rigorously seasonal ingredients, where Italian influences mix with the diverse cuisines I experimented while abroad.
I believe strict laws should be applied to ensure and protect the seasonality of food.

Master Chef at Pasta Chef

LEOPOLDO FRIGERIO

My cuisine is based on the rigorous respect of Italian gastronomic traditions, starting point for experiments to revisit and provide new impetus to the popular cooking traditions.
A degree in science allows me to “play” with the chemistry of my creations, always researching new combinations and cooking techniques.

Una laurea in scienze mi permette di “giocare” con la chimica dei miei piatti, sempre alla ricerca di nuovi abbinamenti e tecniche di cottura.

Master Chef at Pasta Chef