We are thinking for you. The menu and cost will be decided as soon as possible, but there are few places, with no exceptions (we want to be comfortable and enjoy it): don't wait too long to book.
On Thursday at 8 PM get ready for an overwhelming, unique, unforgettable, unparalleled, immense experience. Keep the adjectives coming.
Together with:
- Angela De Luca abandoned her studies in Medicine to start working in the food world, first as a kitchen assistant and then as a pastry chef. Terrified of routine, she quit and left for Ecuador to study and discover how cocoa is produced; upon returning to Italy, she opened Quinta Forma, a school dedicated to training Master Chocolatiers. In addition to training, she organizes study trips to plantations and manages relationships with South American campesinos to promote the purchase of good and ethical cocoa.
- Alessio De Bona, born in Belluno in 1991, decided very early that he would spend his life at the stove; for this reason, he attended the D. Dolomieu Hotel Institute in Longarone and immediately began to challenge himself. The first time was at the Tivoli restaurant in Cortina, one of the best kitchens in the province. After finishing school, he decided to follow his innate curiosity and moved to London and then to Barcelona, where he stayed for 5 years. He returned to Italy after a brief period in Switzerland and landed in the kitchen of Lorenzo Cogo at El Coq in Marano Vicentino, an experience he considers one of the most valuable of his career. In 2019 he returned to Belluno and opened Primo restaurant, which in 2024 evolved into Exprimo and is now enriched with a new proposal with the inauguration of Expiloni, a contemporary rotisserie.
