Colpa Di Alfredo

Colpa d'Alfredo

First of All....Wellness on Table

Let's talk seriously for a second, then stop here ....

Do we are what we eat?

Personally I do not know-how if it is possible to be 100% agree with this statement ...

What we can do as managers of a Restaurant, it is paying the utmost attention and care in what we do and offer our customers.

It is often the most attention, perhaps not request or felt, but that makes us feel good because we know we are doing our best.

For this reason we take care of these rules carefully:

1) We respect you and your environment using only Certificates Biodegradable 100%  products.

2) We use more natural systems of cooking with baking stone, oven and steam room.

Do not cook our meals or our pizzas in oven heated by wood.

3) We only use products and raw materials from certified suppliers and compliance with HACCP standards.

4) We check for proper cold chain, using insulated containers, from the purchase of raw materials, transportation and storage.

Checking all the process until the table service.

5) We produce everything home-made. From bread to desserts. We know the history of each egg or dairy product.

6) We produce only the amount needed to the service of the day.

The kitchen is expressed, cool and controlled.

7) Do not use chemical baking powder, lard, fat or garlic, and our cuisine tends to be low sodium.

8) We love and we are proud of every single dish that we are going to propose you, because we know the quality of what we are going to  offer.

It is not a desire to "get in the chair," and we certainly do not presume to be the only nor the best.

We just would this as to be the behavior of all.  For the wellness of all.