Born and grew up in the kitchen with its noises and smells, the Chef Andrea Canton developed by Gualtiero Marchesi and the restaurant San Domenico in Imola.
With the experience of the renowned Nouvelle Cuisine of yore, he arrived at a young age to run the kitchen of La Primula, bringing it very soon to receive a Michelin Star, coveted award that it still holds.
The "mission" of his kitchen is that of clarity: flavours, colours and forms must be distinguishable as much as possible to make you feel at most the essence of raw material.
Lover of territoriality and his origins, he has developed a style in which the dishes make perceive the traditional root, but they are reviewed and reinterpreted in a contemporary way.
" Mine is a kitchen with a cleaned taste, that does not transgress but respect each other. "