Of quality, very fresh at km 0 (or almost):

Some years ago I decided to embrace, in addition to the publication of Cookbooks, also digital and to share all my experience as a “Chef & Showman” on new channels. If you don't see me online, I'm on TV or in the gym!
my philosophy in the kitchen, based on a menu that changes with the seasons, according to the availability of the products.
At “Max Mariola - The Restaurant” you can taste cuisine
Mediterranean, with some influence that I owe to my traveling around
for the world: simple dishes, born from an extreme respect for
Raw materials and loved like the farmer loves split tomatoes
From the sun and the cheese maker the freshly drained ricotta.
Everything is fresh here, even the pasta. The vegetables are Lombard, with
a couple of Roman exceptions that I really felt I couldn't do
Unless it is the inevitable Piennolo tomato (the only fresh one
able to survive the winter); for meat we can say thank you
in the pastures of the nearby Langhe, where the Piedmontese breed grows
free and happy; the fish is all caught, also in season.