THE STAFF

The Met staff in the kitchen is numerous and heterogeneous, made by young cooks who have just finished school, every day getting by among stoves, hot plates, fridges, and high-technology machinery. Precision instruments, used according to each cook’s specific task: thus Nazareno Dodi among all the starters prepares the well-known warm aperitif, a registered invention where in the coffee machine a nice-smelling consommé full of spices boils instead of water. Fabio Falsetti  with the rolling machine and the mixer makes fresh-from-the-oven pasta together with the basic dough for the first courses.
The delicacy of the Silver Spoons, delicious appetizers served on special small spoons is the result of Moreno Contin’s ability, whose specialty is cooking meat and arranging raw meat and fish. The task to prepare soft home-made bread and high patisserie dessert belongs again to Nazareno.
Every step is attentively supervised by Chef Massimo Tremea, who, perfectly in accordance with Fasolato’s philosophy, is his first and irreplaceable support.