It was a Japanese chef who taught Luca Dall’Omo the refined technique for preparing maki, nigiri, sashimi and the other forms of sushi. This traditional oriental dish is made with rice, with the addition of other ingredients such as fish, algae, vegetables or eggs. Variety comes from the choice of fillings and garnishes, the condiments and their combination. The creative genius of the Luca Dall’Olmo team comes into play here: creating, for the eyes and the palate, thousands of original and delicious variations of a “basic” recipe.