Fratelli Bruzzone was born from the dream of two brothers as a take-away delicatessen and in a few months it was rewarded for what would later become the iconic agnolotti.
The leap from a delicatessen to a small restaurant mentioned in the Michelin Guide is thanks to the attention to detail and the evolution of the wine cellar (also enriched by natural wines).
The spirit of the kitchen has always remained the same, guided by freshness and craftsmanship. Simplicity and clean taste as a food and wine manifesto.
