Chef Luca Marin keeps an eye out for quality while supporting the neighbourhood’s economy. They get their fresh fruit and vegetables from greengrocers in the Santo Spirito and San Frediano areas and every ingredient used in the kitchen is hand-picked from high-quality artisan food producers from across Italy. Examples of this are their delicious pecorino cheeses from Tuscany and Sardinia and their mouthwatering salamis from the Bottega of a small, artisanal producer in Gubbio, Umbria. Their cellar boasts over 200 different wines, mostly from Tuscany and the rest from Italy and also France.