Aperitif evening with Macino pastas


Friday, July 19, at La Piola, aperitif evening with Chef Roberto Franzin and his MACINO pasta. Originally from Noventa di Piave, but Friulian by adoption, with a high profile professional path, the chef Roberto Franzin defines the kitchen as “his kingdom”. Passion transmitted by the mother cook, followed by important experiences at the Villa Abbazia di Follina (TV), at the Sanlorenzo and Al Ceppo in Rome, at the Taverna di Colloredo (UD) and which are completed with a period dedicated to teaching. His philosophy of cooking perfected over the years is careful and ethical, which looks with respect and curiosity at the raw materials of the territory and at “not wasting”. “Macino” is a line of eco-sustainable, patented pasta and flours obtained from organic and native Ribolla Gialla pomace, rich in fiber, protein, polyphenols, lactose and gluten. Macino┬« LIMITED EDITION – LIMITED PRODUCTION RESERVED FOR ENTHUSIASTS AND CHEFS. #macino