Publication date: February 28, 2025
The story of Agricolab, Boniviri’s new partner, is made up of people and carefully selected raw materials, with a focus on the supply chain.
A philosophy that is everyday life at Agricolab, a Catania-based company that includes a restaurant with two locations in Catania and a catering service, as well as a processing facility with a laboratory in Sortino, in the province of Syracuse.
In addition, Agricolab brings together an ecosystem of farms, carefully selected by Peppe and Fawn, the owners of the establishment. So sitting at the table is not just about tasting a dish, but enjoying an entire story made of people, places, and raw materials.
From Singapore to Catania
The story of Agricolab begins with the meeting of Peppe and Fawn in 2010 in Argentina. After living and running a business in Singapore, they returned to Sicily with the intention of exploring the island in search of small producers and quality raw materials. Their mission is to create a network within the agricultural supply chain, bringing together farmers with stories to tell. The stories of people and territories become the main ingredients of Agricolab’s menu, a place Peppe and Fawn founded in 2018 after exploring the best food and wine offerings of Sicily.
From field to plate
When Agricolab opened its doors in 2018, the focus on ingredients and farms was clear: to bring stories, emotions, and flavor to the table through a menu that adapts to seasonality and the availability of raw materials. There is no fixed menu: Agricolab serves what the land provides. The establishment follows a predominantly plant-based approach, selecting farms that uphold sustainability values.
The work continues the commitment of producers by transforming raw materials into offerings suited to contemporary life: quick and ready dishes, but also for special occasions and shared meals, without compromising taste or the supply chain.
Two worlds in one: restaurant and laboratory
At Agricolab, the world of dining meets that of processing: “The way of working is different, but the philosophy is the same: the creative development always starts from the raw material,” says Fawn. The proposal is always driven by agricultural input, then the ideation process begins: pairings are chosen to enhance the flavors and properties of the raw materials.
