The “Gastronomic System” – Piano35 restaurant and the lounge bar on top of the skyscraper along with Chiccotosto café at the street level – has quickly become very popular and renowned, thus giving the City of Turin and subalpine gastronomy more visibility and fame.
Fabio Macrì, former sous-chef, now chef with his thirty-one years of the highest restaurant in Italy, will have to turn the appreciation for the “system” into a new, young and innovative challenge. His talent, his studies at Pollenzo University of Gastronomic Sciences, his reputation and the team spirit established with the brigade turn him into the perfect figure to ensure the “system” managed by Affida (Gruppo CIR Food) further development.
Fabio Macrì and maître Mirko Feroce will adopt the “green spirit” of the skyscraper with an approach specially focused on sustainability. “To cook in a sustainable way – says Macrì – one has to start from the choice of supplies and provisions to finish with the disposal of waste, without forgetting the staff management”. Said principles have inspired a completely renewed menu, more tied to Italian and local tradition, where it gets stronger the collaboration with Wood*ing – wild food lab, which collects and selects wild food, spontaneous herbs, roots, musk and lichens from different ecosystems of the planet. The attention paid to different food styles, like the vegetarian one, is consistent with Macrì’s personality, capable of providing an interesting offer also to non-vegetarians.
During the first 12 months of activity, also the lounge bar with its panoramic view has become more and more popular and appreciated. Last but not least, bartender Mirko Turconi’s creativity has earned him the title of Italian champion of Diageo Reserve World Class 2017, the prestigious international competition which celebrates the “mixology” art.