The kitchen increasingly embraces the different dietary needs.

Lactose and gluten often go hand in hand, so we have created the collaboration between the gluten free professional and lacto-tolerant association to meet the needs of all.
AILI is the first and only Italian association for the protection of lactose intolerants, a team of people working to disseminate and raise awareness of the widespread and still too little known problem.
Lactose intolerance, or hypolactsia, occurs in the absence or partial lack of an enzyme: lactase.
The latter is able to separate lactose into its two simple sugars: glucose and galactose.

Chef Marco Scaglione has always been attentive to the care of the dishes and the selection of ingredients to allow a convivial table accessible to all.
This collaboration has brought needs together and widened borders.