To The Bone at Berlin Food Week 2021 Enhancing butchery and Italian cuisine

The Italian restaurant To The Bone in Berlin's Torstraße stands for uncompromising meat quality in the Italian tradition. Chef Amodio Iezza is at the chef here, and after numerous stations throughout Europe, he is now returning to his Italian roots at To The Bone.

"The meat culture according to Italian tradition spreads an infectious joie de vivre, and Iezza's self-confident new interpretations of modern Italian dishes make you want more," says owner Giacomo Mannucci. At To The Bone, the chef interprets classic Italian recipes in a modern way and creates unprecedented delights through experimental and sophisticated cooking techniques.

In addition to his craftsmanship, he pays great attention to sustainability and the quality of the raw materials. To this end, To The Bone focuses on Italian meat culture and uncompromising appreciation for small farmers and the butcher's trade. To The Bone's most important suppliers are small farmers and meat experts from Italy who uphold this craft.

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Dario Cecchini from Panzano in Chianti, for example, whose cattle and pigs graze in the nature reserve of the Pyrenees at 1,800 metres. A demonstration of how sustainable and species-appropriate animal husbandry can succeed. This also makes To The Bone an exciting protagonist with regard to the specification of a climate-friendly city menu for Berlin Food Week 2021.

Amodio Iezza's fine cuisine is complemented by the impressive wine knowledge of Matthias Rainer, who was already able to impress at Il Calice with his extensive knowledge of Italian wines. Those who like grape juice less than finely composed cocktails will be convinced by the creative and tasty drinks.

In any case, we are excited to see what To The Bone will serve us at Berlin Food Week 2021. As soon as the city menu is fixed, you'll find out here.

Ronja C. Kolls

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