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Francesco Nacci
Patron relais “La Fontanina” and chef restaurant “Botrus” (Ceglie Messapica, Italy)
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Oil, a key feature of restaurants
It is strange that to this day, we still wonder why extra virgin oil is not considered a vital element when starting up or running a serious, top-notch restaurant. More attention is devoted to furniture, fabrics, chairs, colour schemes, glasses and dishware. No expense is spared on the […]