Innovative gastronomic concepts emerge in Treviso and Iglesias

New gastronomic concepts are emerging in Italy, focusing on urban production and international influences. In Treviso, brothers Enrico and Alberto Fagotto have opened Cantina Futurista, a 750-square-meter space that functions as both a restaurant and an urban winery. The facility allows customers to observe the entire winemaking process through glass partitions, featuring a large fermentation tank centered around an ancient olive tree. The production includes over 20 labels, utilizing methods such as amphorae and barriques.

In Iglesias, Sardinia, Osteria Futura introduces a modern pizzeria concept led by Riccardo Demuru and Roberto Crobu under the ownership of Franco Arui. The establishment combines vintage aesthetics with a menu inspired by European metropolitan trends and traditional Italian flavors. The concept emphasizes seasonal ingredients and a streamlined menu of pizzas and fried specialties, aiming to blend local identity with international culinary experiences.