The concept of the pantry that we want to express is based on two themes: the seasons and preservation techniques. We have a unique, incredibly vast agri-food heritage made up of wonderful fruit and vegetable varieties. Preserving products grown and harvested by skilled hands is for us an identity and very important; the pantry, in its broadest sense, stems from here and from the desire to create a seasonal inventory of products for the restaurateur, closely linked to the typicality of the territory. 

Being able to dispose of a processed seasonal product, throughout the year, becomes functional and practical for a kitchen.