Zà Zà's kitchenStefano Bondi worked in the kitchen with his mother for his first years, preparing succulent recipes, "so good that they resurrect the dead" and still present on the Zà Zà menu.Tuscan flavorsA type of cuisine that Bondi defines as "technical" but which merges with a "gut" cuisine and is combined with attention to single details:Bondi's philosophy“I take a recipe prisoner, I study it, I have to understand what's wrong, I cook it until it's how I would like to eat it”.
