Discover our Brand Ambassadors and contact us to live with them an unique experience!
Enrico Bigi, Bolognese DOC, has been experimenting with the meat dry aging technique for years, even reaching extreme dry aging.
At his restaurant Antica Trattoria del Reno he offers his customers excellent dry aging and a unique culinary experience.
Directly from Spain, el hombre que pasea las carnes. He has been in the restaurant business for more than 25 years, he founded his restaurant in 1996, in a natural setting in the province of Pontevedra.
Chef originally from the province of Rome, for 14 years has been cultivating a passion for catering in his magical place in the heart of Brescia: the nineteen. He is one of the pioneers of the fish aging technique.
Niccolò Pau and Alessandro Granatelli, a couple of guys who do things in the kitchen. Creators of the format: What if I told you that?, where the proposed dishes look like some (famous) recipes, but turn out to be something else.