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The style of my restaurant is rustic, with natural stone walls, situated in the old Via Arborea, in the town’s historic centre, within the ancient walls of the city of Sassari, with internal dining rooms on two levels that extend into the basement to seat about 40 people in small intimate rooms.   We serve typical dishes and elegant innovative creative cuisine, such as lobster, melon and mint soup, or cod tartare with olive sorbet.  In 2007 I purchased an Erremix oven with Stimmy steam nozzle because in 2002 to 2006 I had already used a number of the company’s appliances at the “Four Seasons” in Milan.   Erre 2 is a guarantee of commitment and punctuality that offers niche products with which to differentiate my culinary efforts.ERREMIX with the Stimmy nozzle and its accessories, which complete the oven functions, make it possible for me to serve differentiated, but more importantly, creative, dishes quickly.   I use the Stimmy steam nozzle mainly because I can maintain the nutritional values and colour of the food intact, but especially because I can cook to order produce that would normally need to be prepared in advance.