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Scabi QB

Davide Scabin

Scabin QB

For Davide Scabin, the present is everything. And every day in his restaurant brings a surprise via the plate.

Nothing new, everything different. The book is the same, but it’s another chapter: one finishes, another begins. With forty years of professional cooking behind him, Davide Scabin embarks on a new adventure, condensing the essence of his cuisine into one single formula: Scabin Quanto Basta (Scabin to taste). The term is usually used to define the required quantity of an ingredient, such as salt or pepper – add to taste – but here it has become a unit of measurement in the chef’s preparation. And how much Scabin do we need? Here, tere are no textbook recipes: it’s the chef who decides, time after time, what to create, depending on what he finds in the kitchen and what inspires him. Scabin QB lays on an aperitivo with brochette (skewers similar to arrosticini) for four people, cooked in front of the customers in a Big Green Egg. All accompanied by drinks, served strictly in carafe, on the stunning terrace that looks out over one of the city’s most beautiful squares.

Lunch is served on the ground floor, a choice between the dishes of the day: you collect them and bring them to the table, where you tuck in. Dinner, however, is always designed around a theme, which changes week by week. At the heart of it is a fixed course (for 4 people) supported by other courses, again, to be eaten out on the terrace. One week you might do “a tour of Italy’s vegetable gardens”; the next, you might take a dive into Piedmontese tradition. The watchword remains the same: surprise! The cooking at Scabin QB is the cooking of here and now, inspired by the traditions of the past but with feet firmly planted in the present. The relationship that Davide Scabin establishes with his customers is one of trust. Make yourself comfortable and trust in me, he says. Here’s what I can offer you today: take your pick. So what is it, Scabin QB? It could be anything, everything, even a hangout where you play cards over a glass of wine. And whatever there is to eat, you eat.

In the boutique: there is what there is, and tomorrow, who can say? Tomorrow is another day, another dish. 

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Nothing new, everything different. The book is the same, but it’s another chapter: one finishes, another begins. With forty years of professional cooking behind him, Davide Scabin embarks on a new adventure, condensing the essence of his cuisine into one single formula: Scabin Quanto Basta (Scabin to taste). The term is usually used to define the required quantity of an ingredient, such as salt or pepper – add to taste – but here it has become a unit of measurement in the chef’s preparation. And how much Scabin do we need? Here, tere are no textbook recipes: it’s the chef who decides, time after time, what to create, depending on what he finds in the kitchen and what inspires him. Scabin QB lays on an aperitivo with brochette (skewers similar to arrosticini) for four people, cooked in front of the customers in a Big Green Egg. All accompanied by drinks, served strictly in carafe, on the stunning terrace that looks out over one of the city’s most beautiful squares.

Lunch is served on the ground floor, a choice between the dishes of the day: you collect them and bring them to the table, where you tuck in. Dinner, however, is always designed around a theme, which changes week by week. At the heart of it is a fixed course (for 4 people) supported by other courses, again, to be eaten out on the terrace. One week you might do “a tour of Italy’s vegetable gardens”; the next, you might take a dive into Piedmontese tradition. The watchword remains the same: surprise! The cooking at Scabin QB is the cooking of here and now, inspired by the traditions of the past but with feet firmly planted in the present. The relationship that Davide Scabin establishes with his customers is one of trust. Make yourself comfortable and trust in me, he says. Here’s what I can offer you today: take your pick. So what is it, Scabin QB? It could be anything, everything, even a hangout where you play cards over a glass of wine. And whatever there is to eat, you eat.

In the boutique: there is what there is, and tomorrow, who can say? Tomorrow is another day, another dish. 

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