Ginza Tower 2-7-12 Ginza, Chuo-ku Tokyo 104-0061 +81 3 6362 0555
Hankyu Umeda 5F - 8-7 Kakudacho Kita-ku, Osaka-shi - Osaka 530-8350 +81 6 6313 1575
Ginza Tower 2-7-12 Ginza, Chuo-ku Tokyo 104-0061 +81 3 6362 0555
Hankyu Umeda 5F - 8-7 Kakudacho Kita-ku, Osaka-shi - Osaka 530-8350 +81 6 6313 1575
Biscotti for Sustainability
Avalaible from Thursday 17 November 2022
Price: 5,200 yen (including tax)
Available at:
Classic Italian biscotti pave the way to a more sustainable future thanks to a new initiative by Bulgari Il Cioccolato. As part of Bulgari's proactive commitment to Corporate Social Responsibility (CSR), Bulgari Il Cioccolato introduces Biscotti for Sustainability, a new line of Italian-style cookies made from rice flour that went unused because of the pandemic, and coffee beans from Good Coffee Farms, a leader in sustainable coffee bean harvesting. The "KRUMIRI" are made with dough made from polenta flour and rice flour, mixed with coffee bean powder and sustainably-grown butter. The "CANTUCCI" biscuits are made from the husk of the coffee bean, which is normally discarded. Here it is used to add rich depth and flavour to the cookies.
We are thrilled to announce the publication of Assouline’s first ever book on cuisine, Bulgari: La Cucina di Luca Fantin. This beautiful volume features 32 of our Executive Chef’s standout recipes, along with the inspiration behind each dish—with each recipe beautifully rendered in exquisite original photography.
Italian arbiter of fine dining Gambero Rosso’s annual selection of Top Italian Restaurants has just been published, and the 2020 edition has given its highest ranking — three forks — to Il Ristorante - Luca Fantin in Tokyo and Il Ristorante – Niko Romito at Bulgari Resort Dubai.
Il Ristorante – Luca Fantin was also given the special honour of ...
Bulgari Il Ristorante - Luca Fantin brings a taste of Lombardy to Tokyo with the launch of its new Tortino al Tè e Frutta Secca. Inspired by the classic salame di cioccolato, it's filled with dried apricots, figs, almonds, pistachios, and pearl crackers and black tea milk chocolate ganache and enrobed in dark chocolate for a luscious and complex ...
Il Ristorante - Luca Fantin joins forces with Kyoto Kitcho, one of Japan's leading restaurants, for an exclusive "four-hands" dinner on 15th and 16th November. With innovative dishes inspired by the theme of Autumn, the two chefs promise to reimagine the boundaries of culinary heritage — transcending east and west to create an entirely new ...
