The Kitchen

Gourmet Cuisine – We are all about “following the Flow”, follow the Flow of the dish and the tasting.

Imagine that moment at a table where one is being presented with a continuous flow of sensations, flavors and aromas. You are relaxed and totally focused on the present, on emotions paying attention to every single detail, the tasting has started and you have begun to discover what will be in store for you.

Now, all you have to do is follow the “flow of the dish”, stay focused on the “flow” of different information of notes, aromas and consistencies that it offers you. The cuisine that I propose is the following: a sensorial and at the same time cognitive experience.

Because to truly taste you need time and each path represents a story to savor, where the different elements trace a common thread to let yourself be carried away by. It is the path to discovery,made of balanced contrasts, interesting amalgamations and pleasant provocations, elements that distinguish the creative commitment of my Cuisine.

A reassuring proposal with solid foundations, with a menu that allows a relaxing experience to all sorts of palates, an experience to be remembered. My Cuisine is sometimes pure, sometimes minimal, surprising flavors are never lacking and everything is created to offer a dish or a tasting dedicated to pleasure. It is a commitment to the guest, to offer a welcoming and discreet fine dining experience, an immersion done without haste.

Tradition – the space of memories and reassuring flavours.

An evocative cuisine that speaks through its recipes, passing down and protecting those familiar, welcoming and timeless flavours. Those flavours which for generations have created memories being reassuring and satisfying.

Because carrying on traditions, and not forgetting their precious details, offers us a pleasant stability, a “home” of sensations to which we can return and through which we can remember, we can tell.

Thus, through the recipes of the Emilian tradition, I offer my homage to Modena and its gastronomic culture.

Fundamental is the knowledge of the territory thanks to which it is possible to select the best raw materials, the authentic ones, those that have “made the history” of Emilia. We know that in every family and good trattoria there is some jealously guarded secret that makes a” tortellino in brodo” or a “tagliatella al ragù” unique, yet recognizable. So, this is the only personal touch I allow myself in the venue in Piazza Pomposa in Modena.

Tradition – the space of memories and reassuring flavours.
An evocative cuisine that speaks through its recipes, passing down and protecting those familiar, welcoming and timeless flavours. Those flavours which for generations have created memories being reassuring and satisfying.

Because carrying on traditions, and not forgetting their precious details, offers us a pleasant stability, a “home” of sensations to which we can return and through which we can remember, we can tell.

Thus, through the recipes of the Emilian tradition, I offer my homage to Modena and its gastronomic culture.

Fundamental is the knowledge of the territory thanks to which it is possible to select the best raw materials, the authentic ones, those that have “made the history” of Emilia. We know that in every family and good trattoria there is some jealously guarded secret that makes a” tortellino in brodo” or a “tagliatella al ragù” unique, yet recognizable. So, this is the only personal touch I allow myself in the venue in Piazza Pomposa in Modena.

From my kitchen to every single home is the “Bottega” and “Forno” line.

Cooking and preserving great artisanal flavours in jars to be able to keep special recipes in every single pantry. The world of preserves has its roots in the traditions of all Italy and this is one of the variations in my cuisine that I cultivate with great curiosity.

The greatest stimulus is to be able to offer, by combining the different products, a culinary proposal of great quality that is completely natural. With DA RE brand I offer clients preserves, pastries and large leavened products. It is a true cuisine with a 100% natural imprint, fresh, artisanal and ready, which we preserve in a jar for your table.

Here I alternate the gastronomic stories of various Regions, interpreted with respect from my Cuisine and by the desire to share it with those who live far, or very far, from me.

the pizza

With the new tRe restaurant in Pomposa, born in 2024, the sixth brand is added to the LM Group dedicated to a leavened product that has always fascinated Chef Marchini, pizza.

A pizza with a high crust, balanced in its parts between crunchiness and softness, with a filling rich in ingredients selected to offer maximum flavour. The menu does not lack the more classic proposals, but the particularity added by Marchini is certainly the selection of Modena pizzas inspired by the gastronomic tradition of the Emilian territory.

la pizza

Con il nuovo locale tRe in Pomposa, nato nel 2024, si aggiunge il sesto brand al Gruppo LM dedicato ad un lievitato che da sempre appassiona Chef Marchini, la pizza.

Una pizza dal bordo alto, bilanciata nelle sue parti tra croccantezza e sofficità, dalla farcitura ricca di ingredienti selezionati per offrire il massimo sapore.

In menù non mancano le proposte più classiche, ma la particolarità aggiunta da Marchini è certamente la selezione di pizze modenesi ispirate alla tradizione gastronomica del territorio emiliano.

LUCA MARCHINI’S GROUP