“Focusing on seasonal produce was a choice we made to respond to what’s going on right now in the restaurant world; there’s a real need to do something original. Much has to happen before we chefs get our hands on seasonal produce. Food bought in the right season is taken at its zenith, it’s of a lot higher quality and has the most potential, plus the flavour is the best it can be. There are more positives; there are more vitamins and it’s healthier because it’s had less contact with pesticides and aggressive fertilisers. It’s also more eco-friendly as it obviously has a reduced effect on the environment. The process emits fewer carbon emissions since food that’s produced out of season needs artificial light and heat.
We source almost everything from the Mercato Centrale: fruit and veg, meat and fish, we get it all there. When something’s missing we just run over and buy it.
Chef Leonardo Baggiani