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We coined the term InnovEating® to describe the process of processing raw materials, whose waste elements (potato peel, the carapace of a shrimp and more) are reconverted into semi-finished products with different consistencies and textures with the help of the most modern food technology in our lab.
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The pleasures of the table are combined with an adventurous visit to ancient underground routes.
“Le Grotte di Borgo di Giano”, one of a total of eight surveyed in Umbria. A route through ancient underground passages, a treasure chest to be discovered for an evocative exploration of Città della Pieve and its treasures, which continues at the table, in the restaurant of Molino 49 with the proposals of chef Nicola Baiocco.
