Cooking is transformation

Transformation of an idea into a recipe, of basic flavors in architectures of taste, of raw material in food. But also a culinary approach in a set of actions, of a process in the technical necessities, of inert matter in a instrument. The Marrone kitchen is, first of all, this: a flow of transformation in which the needs of the Chef and his creative choices become project first and then take shape in a cooking suite. All following four basic steps: