In the pantry he enhances indigenous raw materials to give, through the courses, a key to the territory of Fabriano and the hinterland, such as, for example, Fabriano lamb and trout.

The hallmark of Chef Cappelletti, who by carrying on the tradition at the table of Marchese del Grillo innovates the proposal of taste experiences, is the focus on sensory memory. He combines and enhances flavors and textures to satisfy the five senses and bring back memories of sensations and emotions.