Chocolate and cinnamon girelle biscuits – Agricolab – 250 gr

Agricolab, gastronomic restaurant-laboratory at the bottom of Etna, is a project of Giuseppe Rizzo, who was born in Caltagirone and who has been interested since he was a little child in the cousine and in the products of his land.

The journey in the East, made with his sourdough, has been the turning point of his path: in Singapore Giuseppe meets his wife, with whom he decided to open an artisanal laboratory to make pasta and bread. At one point, however, the homesickness brings them back in Sicily and push them to reinvent themselves

Agricolab is the synthesis of this journey: an agricultural project which brings on the table the best protagonists of the productive chain of the island, a network of small companies which work with the same qualitative philosophy and from which the restaurant-laboratory refuels itself buying fresh raw materials, seasonal and healthy. The results are a laboratory of typical products and artisanal bakery products and a bistrot with an open kitchen, which serves genuine, creative and versatile dishes.