To prepare a good menu, the chefs of the Rosso Vino da Maurizio restaurant make all their knowledge of the seasonal rhythms of their raw ingredients available. Their experience allows to skillfully combine flavors and colors, taste and technique, intuition and imagination, in following and breaking some culinary rule. The dishes are not only good to eat but also beautiful to see, able to engage all the senses in a triumph of smells, flavors and shapes.