The Boccaccio restaurant, the new setting for Italian catering, combines a trattoria and delicatessen concept with a restaurant where classic cuisine blends with modern cuisine. The menus are prepared seasonally by the Sicilian chef Gianfranco Schifano. The establishment advocates home-made cuisine with a weekly supply of Italian products: balsamic vinegar, Pantelleria capers, sundried tomatoes and homemade artichokes, DOP cheeses like provolone or even Parmesan.
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