Published date: February 28, 2025
The story of Agricolab, Boniviri's new partner, is made of people and raw materials carefully and attentively selected to give centrality to the supply chain.
A philosophy that is everyday life at Agricolab, a Catania-based company that includes both a restaurant business, with two locations in Catania and a catering service, and a transformation business, with a laboratory in Sortino, in the province of Syracuse.
In addition to this, Agricolab brings together an ecosystem of agricultural companies, carefully and attentively selected by Peppe and Fawn, owners of the restaurant. So sitting at the table is not just tasting a dish, but enjoying an entire story made up of people, places and raw materials.
From Singapore to Catania
The story of Agricolab begins with the meeting between Peppe and Fawn, which took place in 2010 in Argentina. After having lived and managed a business in Singapore, they returned to Sicily with the intention of exploring the island in search of small producers, both male and female, and quality raw materials. Their mission is to create a network in the agricultural supply chain, bringing together farmers and peasants with a story to tell. The stories of people and territories become the main ingredients of the menu of Agricolab, a restaurant that Peppe and Fawn founded in 2018 after exploring the best food and wine offerings in Sicily.
From the field to the plate
When Agricolab opened its doors in 2018, the centrality of ingredients and farms was served: bringing stories, emotions and taste to the table through a menu that adapts to the seasonality and availability of raw materials. There is therefore no fixed menu: what the land gives, Agricolab serves. The restaurant adopts a predominantly vegetal line, selecting farms that have sustainability values.
The work is to continue the commitment of producers, transforming the raw material into an offer suitable for contemporary life: quick and ready dishes, but also for special occasions and for a meal in company, without compromising the taste and the supply chain.
Two worlds in one: restaurant and laboratory
At Agricolab, the world of catering meets the world of transformation: “The modus operandi is different but the philosophy is the same: the creative work of development always starts from the raw material” says Fawn. The proposal is always dictated by the agricultural input, then the ideation process begins: the combinations are chosen to enhance the flavors and properties of the raw materials.
