The aim of the project is to bring innovation to the space of cooking, taking up materials, ways and uses of professional equipment.
The plans are deeper, rationalized and organized for optimal preparation and cooking, with the aim of giving the right working tools for maximum quality of the result.
The spaces are defined in favor of a correct use of the tools and a perfect distribution of the functions.
The planning reflection crosses the most current needs and welcomes specific reflections on the modified need for services.