We have always thought that the onion, celery or radish were secondary actors while here they become the real stars of a careful and refined diet.
Erbavoglio was born from the care, passion and sensitivity towards vegetables.
Ours is a project but also a vegetarian ferment.
We ferment believing both the future and sustainability but also for the complexity and transformation of flavors.
In constant evolution, we firmly believe that it is possible to do better than what we have done to date.
Erbavoglio is a vegetarian restaurant but sometimes also Vega or raw food based on the season and seasonality of the harvest.