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#brandingdavideweb Every day #aperitiftime #dinnertime #afterdinner

#brandingdavideweb

Pizza e Spritz: l'incontro cool di gusto e stile!

No Change quality
La qualità è l'impronta che ci distingue dagli altri e ci rende unici. Quindi, anche se decidiamo di cambiare qualcosa nella nostra vita, non dobbiamo mai dimenticare di mantenere intatta la qualità che ci caratterizza.

Capesante con purea di topinambur
𝐂𝐚𝐩𝐞𝐬𝐚𝐧𝐭𝐞 𝘤𝘰𝘯 𝘱𝘶𝘳𝘦𝘢 𝘥𝘪 𝘵𝘰𝘱𝘪𝘯𝘢𝘮𝘣𝘶𝘳 𝘦 𝘧𝘶𝘯𝘨𝘩𝘪 𝘥𝘪 𝘣𝘰𝘴𝘤𝘰 _ Ｉ Ｓｅｇｒｅｔｉ ｄｉ Ｓａｎ Ｌｏｒｅｎｚｏ _ 𝗟𝗮 𝗰𝘂𝗰𝗶𝗻𝗮 𝗲̀ 𝘂𝗻 𝗹𝘂𝗼𝗴𝗼 "𝘀𝗮𝗰𝗿𝗼" 𝗱𝗼𝘃𝗲 𝘁𝘂𝘁𝘁𝗼 𝗿𝗶𝗺𝗮𝗻𝗲 𝗯𝗹𝗶𝗻𝗱𝗮𝘁𝗼, 𝗹'𝗮𝗿𝘁𝗲 𝗱𝗲𝗹𝗹𝗼 𝗖𝗵𝗲𝗳, 𝗹𝗲 𝗺𝗼𝗱𝗮𝗹𝗶𝘁𝗮̀ 𝗺𝗲𝘀𝘀𝗲 𝗶𝗻 𝗮𝘁𝘁𝗼 𝗽𝗲𝗿 𝗹𝗮 𝘁𝗿𝗮𝘀𝗳𝗼𝗿𝗺𝗮𝘇𝗶𝗼𝗻𝗲 𝗱𝗲𝗴𝗹𝗶 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝗶, 𝘀𝗰𝗲𝗹𝘁𝗶 𝗽𝗲𝗿 𝘀𝗽𝗼𝘀𝗮𝗿𝘀𝗶 𝗶𝗻𝘀𝗶𝗲𝗺𝗲, 𝗲 𝗱𝗮𝗿𝗲 𝘃𝗶𝘁𝗮 𝗮 𝗱𝗲𝗹𝗹𝗲 𝗰𝗿𝗲𝗮𝘇𝗶𝗼𝗻𝗶 𝘀𝘂𝗯𝗹𝗶𝗺𝗶 𝗰𝗵𝗲 𝘃𝗼𝗴𝗹𝗶𝗼𝗻𝗼 𝗰𝗼𝗶𝗻𝘃𝗼𝗹𝗴𝗲𝗿𝗲 𝗶𝗹 𝗽𝗮𝗹𝗮𝘁𝗼, 𝗹𝗮 𝗺𝗲𝗻𝘁𝗲 𝗲𝗱 𝗶𝗹 𝗰𝘂𝗼𝗿𝗲 𝗱𝗶 𝗰𝗵𝗶 𝘀𝗶𝗲𝗱𝗲𝗿𝗮̀ 𝗮 𝗴𝘂𝘀𝘁𝗮𝗿𝗹𝗲. _ 𝘝𝘪 𝘴𝘷𝘦𝘭𝘪𝘢𝘮𝘰 𝘲𝘶𝘢𝘭𝘤𝘩𝘦 𝘪𝘯𝘥𝘪𝘻𝘪𝘰 𝘴𝘶𝘭𝘭𝘢 𝘱𝘳𝘦𝘱𝘢𝘳𝘢𝘻𝘪𝘰𝘯𝘦 𝘥𝘦𝘭 𝐂𝐚𝐩𝐞𝐬𝐚𝐧𝐭𝐞 𝘤𝘰𝘯 𝘱𝘶𝘳𝘦𝘢 𝘥𝘪 𝘵𝘰𝘱𝘪𝘯𝘢𝘮𝘣𝘶𝘳 𝘦 𝘧𝘶𝘯𝘨𝘩𝘪 𝘥𝘪 𝘣𝘰𝘴𝘤𝘰 𝑐𝑟𝑒𝑎𝑡𝑒𝑑 𝑏𝑦 𝐶ℎ𝑒𝑓 𝙁𝙧𝙖𝙣𝙘𝙚𝙨𝙘𝙤 𝙄𝙢𝙥𝙞𝙘𝙘𝙞𝙘𝙝𝙚̀ _ https://www.sanlorenzo20.it/ #brandingdavideweb Francesco Impiccichè DavideWeb Michele Parrinello Giørgio De Vita

Polpo grigliato su macco di fave
𝐏𝐨𝐥𝐩𝐨 𝐠𝐫𝐢𝐠𝐥𝐢𝐚𝐭𝐨 𝘴𝘶 𝘮𝘢𝘤𝘤𝘰 𝘥𝘪 𝘧𝘢𝘷𝘦 𝘦 𝘱𝘰𝘮𝘰𝘥𝘰𝘳𝘪𝘯𝘪 𝘤𝘰𝘯𝘧𝘪𝘵 _ Ｉ Ｓｅｇｒｅｔｉ ｄｉ Ｓａｎ Ｌｏｒｅｎｚｏ _ 𝗟𝗮 𝗰𝘂𝗰𝗶𝗻𝗮 𝗲̀ 𝘂𝗻 𝗹𝘂𝗼𝗴𝗼 "𝘀𝗮𝗰𝗿𝗼" 𝗱𝗼𝘃𝗲 𝘁𝘂𝘁𝘁𝗼 𝗿𝗶𝗺𝗮𝗻𝗲 𝗯𝗹𝗶𝗻𝗱𝗮𝘁𝗼, 𝗹'𝗮𝗿𝘁𝗲 𝗱𝗲𝗹𝗹𝗼 𝗖𝗵𝗲𝗳, 𝗹𝗲 𝗺𝗼𝗱𝗮𝗹𝗶𝘁𝗮̀ 𝗺𝗲𝘀𝘀𝗲 𝗶𝗻 𝗮𝘁𝘁𝗼 𝗽𝗲𝗿 𝗹𝗮 𝘁𝗿𝗮𝘀𝗳𝗼𝗿𝗺𝗮𝘇𝗶𝗼𝗻𝗲 𝗱𝗲𝗴𝗹𝗶 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝗶, 𝘀𝗰𝗲𝗹𝘁𝗶 𝗽𝗲𝗿 𝘀𝗽𝗼𝘀𝗮𝗿𝘀𝗶 𝗶𝗻𝘀𝗶𝗲𝗺𝗲, 𝗲 𝗱𝗮𝗿𝗲 𝘃𝗶𝘁𝗮 𝗮 𝗱𝗲𝗹𝗹𝗲 𝗰𝗿𝗲𝗮𝘇𝗶𝗼𝗻𝗶 𝘀𝘂𝗯𝗹𝗶𝗺𝗶 𝗰𝗵𝗲 𝘃𝗼𝗴𝗹𝗶𝗼𝗻𝗼 𝗰𝗼𝗶𝗻𝘃𝗼𝗹𝗴𝗲𝗿𝗲 𝗶𝗹 𝗽𝗮𝗹𝗮𝘁𝗼, 𝗹𝗮 𝗺𝗲𝗻𝘁𝗲 𝗲𝗱 𝗶𝗹 𝗰𝘂𝗼𝗿𝗲 𝗱𝗶 𝗰𝗵𝗶 𝘀𝗶𝗲𝗱𝗲𝗿𝗮̀ 𝗮 𝗴𝘂𝘀𝘁𝗮𝗿𝗹𝗲. _ 𝘝𝘪 𝘴𝘷𝘦𝘭𝘪𝘢𝘮𝘰 𝘲𝘶𝘢𝘭𝘤𝘩𝘦 𝘪𝘯𝘥𝘪𝘻𝘪𝘰 𝘴𝘶𝘭𝘭𝘢 𝘱𝘳𝘦𝘱𝘢𝘳𝘢𝘻𝘪𝘰𝘯𝘦 𝘥𝘦𝘭 𝐏𝐨𝐥𝐩𝐨 𝐠𝐫𝐢𝐠𝐥𝐢𝐚𝐭𝐨 𝘴𝘶 𝘮𝘢𝘤𝘤𝘰 𝘥𝘪 𝘧𝘢𝘷𝘦 𝘦 𝘱𝘰𝘮𝘰𝘥𝘰𝘳𝘪𝘯𝘪 𝘤𝘰𝘯𝘧𝘪𝘵 𝑐𝑟𝑒𝑎𝑡𝑒𝑑 𝑏𝑦 𝐶ℎ𝑒𝑓 𝙁𝙧𝙖𝙣𝙘𝙚𝙨𝙘𝙤 𝙄𝙢𝙥𝙞𝙘𝙘𝙞𝙘𝙝𝙚̀ _ https://www.sanlorenzo20.it/ #brandingdavideweb Francesco Impiccichè DavideWeb Michele Parrinello Giørgio De Vita

Tartare di manzo battuta al coltello
𝐓𝐚𝐫𝐭𝐚𝐫𝐞 𝐝𝐢 𝐦𝐚𝐧𝐳𝐨 𝐛𝐚𝐭𝐭𝐮𝐭𝐚 𝐚𝐥 𝐜𝐨𝐥𝐭𝐞𝐥𝐥𝐨 𝘤𝘰𝘯 𝘴𝘢𝘭𝘴𝘢 𝘥𝘪 𝘤𝘪𝘱𝘰𝘭𝘭𝘢 𝘳𝘰𝘴𝘴𝘢 𝘪𝘯 𝘢𝘨𝘳𝘰𝘥𝘰𝘭𝘤𝘦, 𝘴𝘢𝘭𝘴𝘢 𝘥𝘪 𝘳𝘶𝘤𝘰𝘭𝘢 𝘦 𝘧𝘰𝘨𝘭𝘪𝘦 𝘥'𝘰𝘴𝘵𝘳𝘪𝘤𝘢 _ Ｉ Ｓｅｇｒｅｔｉ ｄｉ Ｓａｎ Ｌｏｒｅｎｚｏ _ 𝗟𝗮 𝗰𝘂𝗰𝗶𝗻𝗮 𝗲̀ 𝘂𝗻 𝗹𝘂𝗼𝗴𝗼 "𝘀𝗮𝗰𝗿𝗼" 𝗱𝗼𝘃𝗲 𝘁𝘂𝘁𝘁𝗼 𝗿𝗶𝗺𝗮𝗻𝗲 𝗯𝗹𝗶𝗻𝗱𝗮𝘁𝗼, 𝗹'𝗮𝗿𝘁𝗲 𝗱𝗲𝗹𝗹𝗼 𝗖𝗵𝗲𝗳, 𝗹𝗲 𝗺𝗼𝗱𝗮𝗹𝗶𝘁𝗮̀ 𝗺𝗲𝘀𝘀𝗲 𝗶𝗻 𝗮𝘁𝘁𝗼 𝗽𝗲𝗿 𝗹𝗮 𝘁𝗿𝗮𝘀𝗳𝗼𝗿𝗺𝗮𝘇𝗶𝗼𝗻𝗲 𝗱𝗲𝗴𝗹𝗶 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝗶, 𝘀𝗰𝗲𝗹𝘁𝗶 𝗽𝗲𝗿 𝘀𝗽𝗼𝘀𝗮𝗿𝘀𝗶 𝗶𝗻𝘀𝗶𝗲𝗺𝗲, 𝗲 𝗱𝗮𝗿𝗲 𝘃𝗶𝘁𝗮 𝗮 𝗱𝗲𝗹𝗹𝗲 𝗰𝗿𝗲𝗮𝘇𝗶𝗼𝗻𝗶 𝘀𝘂𝗯𝗹𝗶𝗺𝗶 𝗰𝗵𝗲 𝘃𝗼𝗴𝗹𝗶𝗼𝗻𝗼 𝗰𝗼𝗶𝗻𝘃𝗼𝗹𝗴𝗲𝗿𝗲 𝗶𝗹 𝗽𝗮𝗹𝗮𝘁𝗼, 𝗹𝗮 𝗺𝗲𝗻𝘁𝗲 𝗲𝗱 𝗶𝗹 𝗰𝘂𝗼𝗿𝗲 𝗱𝗶 𝗰𝗵𝗶 𝘀𝗶𝗲𝗱𝗲𝗿𝗮̀ 𝗮 𝗴𝘂𝘀𝘁𝗮𝗿𝗹𝗲. _ 𝘝𝘪 𝘴𝘷𝘦𝘭𝘪𝘢𝘮𝘰 𝘲𝘶𝘢𝘭𝘤𝘩𝘦 𝘪𝘯𝘥𝘪𝘻𝘪𝘰 𝘴𝘶𝘭𝘭𝘢 𝘱𝘳𝘦𝘱𝘢𝘳𝘢𝘻𝘪𝘰𝘯𝘦 𝘥𝘦𝘭 𝐓𝐚𝐫𝐭𝐚𝐫𝐞 𝐝𝐢 𝐦𝐚𝐧𝐳𝐨 𝐛𝐚𝐭𝐭𝐮𝐭𝐚 𝐚𝐥 𝐜𝐨𝐥𝐭𝐞𝐥𝐥𝐨 𝑐𝑟𝑒𝑎𝑡𝑒𝑑 𝑏𝑦 𝐶ℎ𝑒𝑓 𝙁𝙧𝙖𝙣𝙘𝙚𝙨𝙘𝙤 𝙄𝙢𝙥𝙞𝙘𝙘𝙞𝙘𝙝𝙚̀ _ https://www.sanlorenzo20.it/ #brandingdavideweb Francesco Impiccichè DavideWeb Mic

Salmone su purea di patate viola
𝐒𝐚𝐥𝐦𝐨𝐧𝐞 𝐬𝐜𝐨𝐭𝐭𝐚𝐭𝐨 𝐬𝐮 𝐩𝐮𝐫𝐞𝐚 𝐝𝐢 𝐩𝐚𝐭𝐚𝐭𝐞 𝐯𝐢𝐨𝐥𝐚 𝐞 𝐚𝐜𝐞𝐭𝐨𝐬𝐚 Ｉ Ｓｅｇｒｅｔｉ ｄｉ Ｓａｎ Ｌｏｒｅｎｚｏ _ 𝗟𝗮 𝗰𝘂𝗰𝗶𝗻𝗮 𝗲̀ 𝘂𝗻 𝗹𝘂𝗼𝗴𝗼 "𝘀𝗮𝗰𝗿𝗼" 𝗱𝗼𝘃𝗲 𝘁𝘂𝘁𝘁𝗼 𝗿𝗶𝗺𝗮𝗻𝗲 𝗯𝗹𝗶𝗻𝗱𝗮𝘁𝗼, 𝗹'𝗮𝗿𝘁𝗲 𝗱𝗲𝗹𝗹𝗼 𝗖𝗵𝗲𝗳, 𝗹𝗲 𝗺𝗼𝗱𝗮𝗹𝗶𝘁𝗮̀ 𝗺𝗲𝘀𝘀𝗲 𝗶𝗻 𝗮𝘁𝘁𝗼 𝗽𝗲𝗿 𝗹𝗮 𝘁𝗿𝗮𝘀𝗳𝗼𝗿𝗺𝗮𝘇𝗶𝗼𝗻𝗲 𝗱𝗲𝗴𝗹𝗶 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝗶, 𝘀𝗰𝗲𝗹𝘁𝗶 𝗽𝗲𝗿 𝘀𝗽𝗼𝘀𝗮𝗿𝘀𝗶 𝗶𝗻𝘀𝗶𝗲𝗺𝗲, 𝗲 𝗱𝗮𝗿𝗲 𝘃𝗶𝘁𝗮 𝗮 𝗱𝗲𝗹𝗹𝗲 𝗰𝗿𝗲𝗮𝘇𝗶𝗼𝗻𝗶 𝘀𝘂𝗯𝗹𝗶𝗺𝗶 𝗰𝗵𝗲 𝘃𝗼𝗴𝗹𝗶𝗼𝗻𝗼 𝗰𝗼𝗶𝗻𝘃𝗼𝗹𝗴𝗲𝗿𝗲 𝗶𝗹 𝗽𝗮𝗹𝗮𝘁𝗼, 𝗹𝗮 𝗺𝗲𝗻𝘁𝗲 𝗲𝗱 𝗶𝗹 𝗰𝘂𝗼𝗿𝗲 𝗱𝗶 𝗰𝗵𝗶 𝘀𝗶𝗲𝗱𝗲𝗿𝗮̀ 𝗮 𝗴𝘂𝘀𝘁𝗮𝗿𝗹𝗲. _ 𝘝𝘪 𝘴𝘷𝘦𝘭𝘪𝘢𝘮𝘰 𝘲𝘶𝘢𝘭𝘤𝘩𝘦 𝘪𝘯𝘥𝘪𝘻𝘪𝘰 𝘴𝘶𝘭𝘭𝘢 𝘱𝘳𝘦𝘱𝘢𝘳𝘢𝘻𝘪𝘰𝘯𝘦 𝘥𝘦𝘭 𝐒𝐚𝐥𝐦𝐨𝐧𝐞 𝐬𝐜𝐨𝐭𝐭𝐚𝐭𝐨 𝐬𝐮 𝐩𝐮𝐫𝐞𝐚 𝐝𝐢 𝐩𝐚𝐭𝐚𝐭𝐞 𝐯𝐢𝐨𝐥𝐚 𝐞 𝐚𝐜𝐞𝐭𝐨𝐬𝐚 𝑐𝑟𝑒𝑎𝑡𝑒𝑑 𝑏𝑦 𝐶ℎ𝑒𝑓 𝙁𝙧𝙖𝙣𝙘𝙚𝙨𝙘𝙤 𝙄𝙢𝙥𝙞𝙘𝙘𝙞𝙘𝙝𝙚̀ _ https://www.sanlorenzo20.it/ #brandingdavideweb Francesco Impiccichè DavideWeb Michele Parrinello Giørgio De Vita

Spaghetti ai ricci di mare
Ｉ Ｓｅｇｒｅｔｉ ｄｉ Ｓａｎ Ｌｏｒｅｎｚｏ _ 𝗟𝗮 𝗰𝘂𝗰𝗶𝗻𝗮 𝗲̀ 𝘂𝗻 𝗹𝘂𝗼𝗴𝗼 "𝘀𝗮𝗰𝗿𝗼" 𝗱𝗼𝘃𝗲 𝘁𝘂𝘁𝘁𝗼 𝗿𝗶𝗺𝗮𝗻𝗲 𝗯𝗹𝗶𝗻𝗱𝗮𝘁𝗼, 𝗹'𝗮𝗿𝘁𝗲 𝗱𝗲𝗹𝗹𝗼 𝗖𝗵𝗲𝗳, 𝗹𝗲 𝗺𝗼𝗱𝗮𝗹𝗶𝘁𝗮̀ 𝗺𝗲𝘀𝘀𝗲 𝗶𝗻 𝗮𝘁𝘁𝗼 𝗽𝗲𝗿 𝗹𝗮 𝘁𝗿𝗮𝘀𝗳𝗼𝗿𝗺𝗮𝘇𝗶𝗼𝗻𝗲 𝗱𝗲𝗴𝗹𝗶 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝗶, 𝘀𝗰𝗲𝗹𝘁𝗶 𝗽𝗲𝗿 𝘀𝗽𝗼𝘀𝗮𝗿𝘀𝗶 𝗶𝗻𝘀𝗶𝗲𝗺𝗲, 𝗲 𝗱𝗮𝗿𝗲 𝘃𝗶𝘁𝗮 𝗮 𝗱𝗲𝗹𝗹𝗲 𝗰𝗿𝗲𝗮𝘇𝗶𝗼𝗻𝗶 𝘀𝘂𝗯𝗹𝗶𝗺𝗶 𝗰𝗵𝗲 𝘃𝗼𝗴𝗹𝗶𝗼𝗻𝗼 𝗰𝗼𝗶𝗻𝘃𝗼𝗹𝗴𝗲𝗿𝗲 𝗶𝗹 𝗽𝗮𝗹𝗮𝘁𝗼, 𝗹𝗮 𝗺𝗲𝗻𝘁𝗲 𝗲𝗱 𝗶𝗹 𝗰𝘂𝗼𝗿𝗲 𝗱𝗶 𝗰𝗵𝗶 𝘀𝗶𝗲𝗱𝗲𝗿𝗮̀ 𝗮 𝗴𝘂𝘀𝘁𝗮𝗿𝗹𝗲. _ 𝘝𝘪 𝘴𝘷𝘦𝘭𝘪𝘢𝘮𝘰 𝘲𝘶𝘢𝘭𝘤𝘩𝘦 𝘪𝘯𝘥𝘪𝘻𝘪𝘰 𝘴𝘶𝘭𝘭𝘢 𝘱𝘳𝘦𝘱𝘢𝘳𝘢𝘻𝘪𝘰𝘯𝘦 𝘥𝘦𝘪 𝗦𝗽𝗮𝗴𝗵𝗲𝘁𝘁𝗶 𝗮𝗶 𝗿𝗶𝗰𝗰𝗶 𝗱𝗶 𝗺𝗮𝗿𝗲 𝑐𝑟𝑒𝑎𝑡𝑒𝑑 𝑏𝑦 𝐶ℎ𝑒𝑓 𝙁𝙧𝙖𝙣𝙘𝙚𝙨𝙘𝙤 𝙄𝙢𝙥𝙞𝙘𝙘𝙞𝙘𝙝𝙚̀ _ https://www.sanlorenzo20.it/ #brandingdavideweb Francesco Impiccichè DavideWeb Michele Parrinello Giørgio De Vita

Suprema e coscia d'anatra all'arancia
Ｉ Ｓｅｇｒｅｔｉ ｄｉ Ｓａｎ Ｌｏｒｅｎｚｏ _ 𝗟𝗮 𝗰𝘂𝗰𝗶𝗻𝗮 𝗲̀ 𝘂𝗻 𝗹𝘂𝗼𝗴𝗼 "𝘀𝗮𝗰𝗿𝗼" 𝗱𝗼𝘃𝗲 𝘁𝘂𝘁𝘁𝗼 𝗿𝗶𝗺𝗮𝗻𝗲 𝗯𝗹𝗶𝗻𝗱𝗮𝘁𝗼, 𝗹'𝗮𝗿𝘁𝗲 𝗱𝗲𝗹𝗹𝗼 𝗖𝗵𝗲𝗳, 𝗹𝗲 𝗺𝗼𝗱𝗮𝗹𝗶𝘁𝗮̀ 𝗺𝗲𝘀𝘀𝗲 𝗶𝗻 𝗮𝘁𝘁𝗼 𝗽𝗲𝗿 𝗹𝗮 𝘁𝗿𝗮𝘀𝗳𝗼𝗿𝗺𝗮𝘇𝗶𝗼𝗻𝗲 𝗱𝗲𝗴𝗹𝗶 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝗶, 𝘀𝗰𝗲𝗹𝘁𝗶 𝗽𝗲𝗿 𝘀𝗽𝗼𝘀𝗮𝗿𝘀𝗶 𝗶𝗻𝘀𝗶𝗲𝗺𝗲, 𝗲 𝗱𝗮𝗿𝗲 𝘃𝗶𝘁𝗮 𝗮 𝗱𝗲𝗹𝗹𝗲 𝗰𝗿𝗲𝗮𝘇𝗶𝗼𝗻𝗶 𝘀𝘂𝗯𝗹𝗶𝗺𝗶 𝗰𝗵𝗲 𝘃𝗼𝗴𝗹𝗶𝗼𝗻𝗼 𝗰𝗼𝗶𝗻𝘃𝗼𝗹𝗴𝗲𝗿𝗲 𝗶𝗹 𝗽𝗮𝗹𝗮𝘁𝗼, 𝗹𝗮 𝗺𝗲𝗻𝘁𝗲 𝗲𝗱 𝗶𝗹 𝗰𝘂𝗼𝗿𝗲 𝗱𝗶 𝗰𝗵𝗶 𝘀𝗶𝗲𝗱𝗲𝗿𝗮̀ 𝗮 𝗴𝘂𝘀𝘁𝗮𝗿𝗹𝗲. _ 𝘝𝘪 𝘴𝘷𝘦𝘭𝘪𝘢𝘮𝘰 𝘲𝘶𝘢𝘭𝘤𝘩𝘦 𝘪𝘯𝘥𝘪𝘻𝘪𝘰 𝘴𝘶𝘭𝘭𝘢 𝘱𝘳𝘦𝘱𝘢𝘳𝘢𝘻𝘪𝘰𝘯𝘦 𝘥𝘦𝘪 𝗦𝘂𝗽𝗿𝗲𝗺𝗮 𝗲 𝗰𝗼𝘀𝗰𝗶𝗮 𝗱'𝗮𝗻𝗮𝘁𝗿𝗮 𝗮𝗹𝗹'𝗮𝗿𝗮𝗻𝗰𝗶𝗮 𝑐𝑟𝑒𝑎𝑡𝑒𝑑 𝑏𝑦 𝐶ℎ𝑒𝑓 𝙁𝙧𝙖𝙣𝙘𝙚𝙨𝙘𝙤 𝙄𝙢𝙥𝙞𝙘𝙘𝙞𝙘𝙝𝙚̀ _ https://www.sanlorenzo20.it/ #brandingdavideweb Francesco Impiccichè DavideWeb Michele Parrinello

𝐐𝐮𝐞𝐬𝐭𝐨 𝐍𝐚𝐭𝐚𝐥𝐞 𝐬𝐢𝐚 𝐮𝐧𝐚 𝐜𝐚𝐫𝐞𝐳𝐳𝐚 𝐬𝐮𝐥𝐥𝐞 𝐯𝐨𝐬𝐭𝐫𝐞 𝐚𝐧𝐢𝐦𝐞! _ https://www.sanlorenzo20.it/ #buonnatale🎄 #brandingdavideweb DavideWeb Giørgio De Vita Francesco Impiccichè Michele Parrinello

Lombo di Agnello con purea di topinambur
Ｉ Ｓｅｇｒｅｔｉ ｄｉ Ｓａｎ Ｌｏｒｅｎｚｏ _ 𝗟𝗮 𝗰𝘂𝗰𝗶𝗻𝗮 𝗲̀ 𝘂𝗻 𝗹𝘂𝗼𝗴𝗼 "𝘀𝗮𝗰𝗿𝗼" 𝗱𝗼𝘃𝗲 𝘁𝘂𝘁𝘁𝗼 𝗿𝗶𝗺𝗮𝗻𝗲 𝗯𝗹𝗶𝗻𝗱𝗮𝘁𝗼, 𝗹'𝗮𝗿𝘁𝗲 𝗱𝗲𝗹𝗹𝗼 𝗖𝗵𝗲𝗳, 𝗹𝗲 𝗺𝗼𝗱𝗮𝗹𝗶𝘁𝗮̀ 𝗺𝗲𝘀𝘀𝗲 𝗶𝗻 𝗮𝘁𝘁𝗼 𝗽𝗲𝗿 𝗹𝗮 𝘁𝗿𝗮𝘀𝗳𝗼𝗿𝗺𝗮𝘇𝗶𝗼𝗻𝗲 𝗱𝗲𝗴𝗹𝗶 𝗶𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝗶, 𝘀𝗰𝗲𝗹𝘁𝗶 𝗽𝗲𝗿 𝘀𝗽𝗼𝘀𝗮𝗿𝘀𝗶 𝗶𝗻𝘀𝗶𝗲𝗺𝗲, 𝗲 𝗱𝗮𝗿𝗲 𝘃𝗶𝘁𝗮 𝗮 𝗱𝗲𝗹𝗹𝗲 𝗰𝗿𝗲𝗮𝘇𝗶𝗼𝗻𝗶 𝘀𝘂𝗯𝗹𝗶𝗺𝗶 𝗰𝗵𝗲 𝘃𝗼𝗴𝗹𝗶𝗼𝗻𝗼 𝗰𝗼𝗶𝗻𝘃𝗼𝗹𝗴𝗲𝗿𝗲 𝗶𝗹 𝗽𝗮𝗹𝗮𝘁𝗼, 𝗹𝗮 𝗺𝗲𝗻𝘁𝗲 𝗲𝗱 𝗶𝗹 𝗰𝘂𝗼𝗿𝗲 𝗱𝗶 𝗰𝗵𝗶 𝘀𝗶𝗲𝗱𝗲𝗿𝗮̀ 𝗮 𝗴𝘂𝘀𝘁𝗮𝗿𝗹𝗲. _ 𝘝𝘪 𝘴𝘷𝘦𝘭𝘪𝘢𝘮𝘰 𝘲𝘶𝘢𝘭𝘤𝘩𝘦 𝘪𝘯𝘥𝘪𝘻𝘪𝘰 𝘴𝘶𝘭𝘭𝘢 𝘱𝘳𝘦𝘱𝘢𝘳𝘢𝘻𝘪𝘰𝘯𝘦 𝘥𝘦𝘪 𝗟𝗼𝗺𝗯𝗼 𝗱𝗶 𝗮𝗴𝗻𝗲𝗹𝗹𝗼 𝗰𝗼𝗻 𝗽𝘂𝗿𝗲𝗮 𝗱𝗶 𝘁𝗼𝗽𝗶𝗻𝗮𝗺𝗯𝘂𝗿 𝑐𝑟𝑒𝑎𝑡𝑒𝑑 𝑏𝑦 𝐶ℎ𝑒𝑓 𝙁𝙧𝙖𝙣𝙘𝙚𝙨𝙘𝙤 𝙄𝙢𝙥𝙞𝙘𝙘𝙞𝙘𝙝𝙚̀ _ https://www.sanlorenzo20.it/ #brandingdavideweb Francesco Impiccichè DavideWeb Michele Parrinello

𝗣𝘂𝗼𝗶 𝗰𝗼𝗻𝘀𝘂𝗹𝘁𝗮𝗿𝗲 𝗶𝗹 𝗻𝗼𝘀𝘁𝗿𝗼 𝗪𝗶𝗻𝘁𝗲𝗿 𝗠𝗲𝗻𝘂̀ https://sanlorenzo20.it/menu/ #brandingdavideweb Francesco Impiccichè DavideWeb Michele Parrinello Giørgio De Vita

𝐷𝑎 𝑐ℎ𝑖 𝑒̀ 𝑓𝑎𝑡𝑡𝑜 𝑆𝑎𝑛 𝐿𝑜𝑟𝑒𝑛𝑧𝑜2.0! 𝐂𝐮𝐜𝐢𝐧𝐚 | 𝐒𝐭𝐚𝐟𝐟 | 𝐏𝐞𝐫𝐬𝐨𝐧𝐞 | 𝐍𝐨𝐢 _ 𝗜𝗹 𝗻𝗼𝘀𝘁𝗿𝗼 𝗱𝗶𝗿𝗲𝘁𝘁𝗼𝗿𝗲 𝗱𝗶 𝗦𝗮𝗹𝗮 Mihai Stanescu https://www.sanlorenzo20.it/ _ #brandingdavideweb DavideWeb