Stefano Sinibaldi
Il bistrot Mezzo Km
Thoughtfully researched, flavorful, and never ordinary: Stefano Sinibaldi’s gourmet sandwiches convey his tireless spirit and represent a new venture.
How does a panini shop born inside a Venturina Terme gas station turn into a reference point for lovers of gourmet products? It happens if the idea originates from a visionary
such as Stefano Sinibaldi, a self-proclaimed lover of road trips and car racing. The opening of Mezzo Km was a gamble that succeeded because of Stefano’s immense commitment, his strong passion, and his desire to never propose mundane combinations in a location that is all but ordinary. Mezzo Km, which translates to half a kilometer, represents the distance that separates the panini shop from the center of Venturina. Now, it also lends the name to Stefano’s next venture on the first floor of the Mercato Centrale: The Mezzo Km bistrot. Stefano’s ingredients hail principally from the surrounding area, such as the Chianti tuna, with a few originating from outside territories, like the Favola mortadella (the only type of mortadella stuffed in the natural pork rind and slow-cooked in a stone oven), the Cantabrian anchovies, and the high-quality Jamòn Serrano. The proposals range fromgourmet paninis to paninis without bread served inside a buffalo mozzarella, to tartares and raw fish and meat dishes.
such as Stefano Sinibaldi, a self-proclaimed lover of road trips and car racing. The opening of Mezzo Km was a gamble that succeeded because of Stefano’s immense commitment, his strong passion, and his desire to never propose mundane combinations in a location that is all but ordinary. Mezzo Km, which translates to half a kilometer, represents the distance that separates the panini shop from the center of Venturina. Now, it also lends the name to Stefano’s next venture on the first floor of the Mercato Centrale: The Mezzo Km bistrot. Stefano’s ingredients hail principally from the surrounding area, such as the Chianti tuna, with a few originating from outside territories, like the Favola mortadella (the only type of mortadella stuffed in the natural pork rind and slow-cooked in a stone oven), the Cantabrian anchovies, and the high-quality Jamòn Serrano. The proposals range fromgourmet paninis to paninis without bread served inside a buffalo mozzarella, to tartares and raw fish and meat dishes.
find out more...
How does a panini shop born inside a Venturina Terme gas station turn into a reference point for lovers of gourmet products? It happens if the idea originates from a visionary
such as Stefano Sinibaldi, a self-proclaimed lover of road trips and car racing. The opening of Mezzo Km was a gamble that succeeded because of Stefano’s immense commitment, his strong passion, and his desire to never propose mundane combinations in a location that is all but ordinary. Mezzo Km, which translates to half a kilometer, represents the distance that separates the panini shop from the center of Venturina. Now, it also lends the name to Stefano’s next venture on the first floor of the Mercato Centrale: The Mezzo Km bistrot. Stefano’s ingredients hail principally from the surrounding area, such as the Chianti tuna, with a few originating from outside territories, like the Favola mortadella (the only type of mortadella stuffed in the natural pork rind and slow-cooked in a stone oven), the Cantabrian anchovies, and the high-quality Jamòn Serrano. The proposals range fromgourmet paninis to paninis without bread served inside a buffalo mozzarella, to tartares and raw fish and meat dishes.
such as Stefano Sinibaldi, a self-proclaimed lover of road trips and car racing. The opening of Mezzo Km was a gamble that succeeded because of Stefano’s immense commitment, his strong passion, and his desire to never propose mundane combinations in a location that is all but ordinary. Mezzo Km, which translates to half a kilometer, represents the distance that separates the panini shop from the center of Venturina. Now, it also lends the name to Stefano’s next venture on the first floor of the Mercato Centrale: The Mezzo Km bistrot. Stefano’s ingredients hail principally from the surrounding area, such as the Chianti tuna, with a few originating from outside territories, like the Favola mortadella (the only type of mortadella stuffed in the natural pork rind and slow-cooked in a stone oven), the Cantabrian anchovies, and the high-quality Jamòn Serrano. The proposals range fromgourmet paninis to paninis without bread served inside a buffalo mozzarella, to tartares and raw fish and meat dishes.
the shop
