About
Maximum Dionysius, owner and chef of the restaurant The Cuciniere Fano, enjoying a very strong experience behind around the world, including Monte Carlo, Imola and New York. In his career he can boast experience in restaurants of international caliber like the Restaurant Du Port in the Principality of Monaco, the San Domenico restaurant in Manhattan and many others around the world. Massimo's talent is now transforming into a kitchen able to amaze with original proposals, all based on the ground floor kitchen and meat: in the menu are, in fact, kangaroo meat coming from the state of Queensland - Australia - one of the areas with the low environmental pollution in the world; Then bison meat, but also in addition to the Cinta Senese pig sliced from Marchigiana cattle beef.
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