Roofed with a spectacular transparent sail that allows enjoying the sight of the architectural structure, the restaurant – located on the fourth floor – is directed by Chef Matteo Vigotti, who reinterprets the most appreciated Italian recipes in his menu, to praise the raw materials strictly selected by Peck and the biodiversity of the Italian territory.
From the Bluefin tuna fished in the Mediterranean Sea to the Parmigiano Reggiano selected among the best cheese houses in the Parmesan area; from Ligurian Taggiasca olives to baby artichokes from Paestum... up to the products from the Duomo: artisan cured meats and fresh cheeses produced right into Peck’s laboratories.
The wine list, which includes a wide range of Italian labels, also represents an overview of the different Italian regions.
The terrace on the fifth floor is the highest point in the exhibition site and offers a unique view of Lake Arena and the Tree of Life.
The restaurant Peck a Palazzo Italia is a coveted location for exclusive events and the place hosting institutional dinners of Expo's delegations.