Imperatore dei Ravioli New

Thank you for sharing your feedback. We were genuinely surprised to read your review and would like to clarify a few aspects of our cuisine. Our Sichuan chef has 21 years of experience, and our dishes are the result of both this experience and continuous evolution. While respecting the foundations of Sichuan cuisine, we adapt certain preparations to the preferences of our Italian guests. For example, our chicken thighs are cooked, deboned and served warm because, over the years, we have found that most of our customers prefer boneless chicken and dishes served hot. Regarding the Har Gow, the addition of pesto is an intentional choice. It is not presented as part of the traditional recipe, but rather as our own interpretation. We enjoy experimenting and giving some dishes a distinctive identity instead of simply reproducing them exactly as they have always been prepared. We completely understand that this approach may not suit everyone’s personal taste. However, suggesting that our dishes are prepared without a genuine knowledge of Sichuan cuisine does not reflect the experience, research and work behind our menu. We are always open to constructive criticism and constantly work to develop and improve our dishes. At the same time, we believe there is room in cuisine for both tradition and innovation, and this is precisely the philosophy behind our restaurant.