Hello everyone, I am Mirco Amantini, the Chef of Lavatoio Bistrot.
The season is just around the corner (P.S. be sure to come to the Lavatoio's birthday party on Sunday!!!) and this year I decided to personally write this article inaugurating summer 2018.
Particular winter... after a 'record-breaking' 2017 season... Roberto Mancuso (my dining companion in the kitchen) and I knew that winter would be essential to give 2018 a little something extra... even if that little 'extra' would mean many (many) hours of work, innovation and research...
In short... It was the winter where we did our 'homework' ....
It wasn't easy: but the decision had been taken to try to offer a new season full of tasty surprises and it was become a commitment.
An endeavour that had the ultimate goal of bringing you tantalising, new contaminations and ever-increasing professionalism.
We rolled up our sleeves, travelled, met characters from the strangest to the most 'crazy', collaborated with professionals (P.S. Thanks to the guys at Chiamacucina Alessandro and Mattia), implemented even more work equipment....
All to be able to keep our commitment:
give you an even better summer 2018 WoW !!!
Our owners also decided to invest in this 'promise' and we started a collaboration with a workshop in rimini that helped us improve our pastry and baking techniques.
The new Lavatoio Bread and Sweets 2018 is born.
It has been an extremely rewarding career path and one from which we have learnt a lot, a great deal... But where, above all, we had some fantastic human exchanges that allowed us to grow both as professionals and, more importantly, as people.
In short, you should have realised that we are highly charged and confident .... and look forward to your opinions.
The Lavatoio season is upon us.
We are waiting for you Sunday 13 May for the birthday and, from that day onwards, throughout the summer to let you 'try', with hand and palate, everything we have learnt in our 'homework'
