Marcello Crini
Founder and Wine Consulant
Distinctive mark: A Champagne Knight, but also in life.
What must never be missing in Marcello’s pantry? Love and respect for producers can never be missing in my pantry.
A word that describes cooking for you: Talent and passion.
Which dish or recipe makes you more excited? A slice of bread with oil.
If you walked into a wine cellar with all the wines in the world and you could only choose one bottle, which one would you choose? Clos Du Mesnil, 2002. To drink “a garganella”.
What is the most particular combination you would make with extra virgin olive oil? With lots of vegetables, different, but always seasonal, harvested from our bioactive vegetables garden. What oil? Freshly squeezed EQOO oil, of course!
Alessio Sedran
Founder and Chef
Distinctive mark: Good Eater in life, resolute in work.
What should never be missing in Alessio’s pantry? Tomato, garlic, oil, basil and pasta.
A word that describes the kitchen for you: Balance.
Which dish or recipe makes you more excited? Eggplant Parmigiana!
If you walked into a wine cellar with all the wines in the world and you could only choose one bottle, which would you choose? The most precious…
What is the most particular combination you would make with extra virgin olive oil? None, I love the simple complexity of bread with oil.
Antonio Lombardi
Chef and store manager
Distinctive mark: Spoonfuls of friendliness.
What should never be missing in Antonio’s pantry? Oil, pasta, cheese, salami, flour, honey, vinegar. I didn’t have to pick just one, did I?
A word that describes the kitchen for you: Seasonality.
Which dish or recipe makes you more excited? Tortellini, handmade.
If you walked into a wine cellar with all the wines in the world and you could only choose one bottle, which one would you choose? A bottle of Passito.
What is the most particular combination you would make with extra virgin olive oil raw? With aged cheese. A slice of cheese and a drizzle of raw oil, so delicious!
