We believe that those who decided to become vegetarians did so at the end of an important process of interior development. Therefore we have decided to deepen our knowledge of it and respect it in our work.
In Jewish houses, the table is an altar and the kitchen is a tabernacle. This interpretation is very similar to our approach to food.
We came across this culture by chance in our work. Such culture is so different from ours and so fascinating. The Jewish approach to food has historical, cultural and religious roots, which raised our spontaneous interest and deep respect.
We like to propose new recipes, using food which can be considered as a true alternative to gluten-based products, both from the taste and nutritional side. Also, we get inspired by typical recipes from Tuscany and Umbria and we adjust them to gluten-intolerant people, taking special care during preparation in the kitchen, in order to avoid any contamination.