Sunday 25 February – Scottish Brunch

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Additional information

N. Pax

25,00   IVA incl.

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The brunch is held from 10.30am to 2.00pm divided into 3 one-hour shifts (10.30am – 11.30am, 11.45am – 12.45pm, 1.00pm – 2.00pm). When booking it is necessary to indicate which shift you are reserving a place for.

Your reservation guarantees a seat at a shared table and includes: 1 cup of home brew coffee or a cup of tea, 1 glass of freshly squeezed orange juice, water, 1 Scottish Breakfast (fried eggs and/or beans, mushrooms and tomatoes), 1 cup of porridge and 1 cream bun.

For those with a sweet tooth, on the same day it is possible to add one of the following for €5.00 while stocks last: morning rolls, coconut sponge, shortbread and scones.

Erik and Matteo, chefs and bakers, friends since they lived and worked in Scotland, will bake the most iconic foods of Glasgow cuisine. With them there will be Francesco and Gabriela, owners of Santaromero Coffee, who will serve and talk about some of their coffee blends personally selected in Colombia and roasted in their roastery in Turin.



Matteo Serpi is a chef and baker with international experience. For years he has been involved in bread, cereals, supply chain and distribution, paying great attention to the local and sustainable dimension of the food system and taking an interest in the various phases of production and processing of products and raw materials. In addition to directly dealing with bread-making processes, he collaborates with various initiatives aimed at creating networks of aware producers/distributors and enhancing territories, communities and production circularity, including the biennial events of the UK Grain Lab in Nottingham (UK) and the meetings of the Forni e Fornai-e project organized in the Italian municipality of Monghidoro (BO) by the Grano Alto Community.

Erik Osberg is of Canadian origin but has lived in Scotland for more than ten years. He earned a degree at the Glasgow Academy of Fine Arts but left the art world to become a baker. He is now a chef and currently collaborates with the Erba Brusca restaurant in Milan. Before arriving here he worked at Restaurant Pearl Morissette, TipA, Wakelyns Bakery, Flower in Glasgow, Wild Hearth, de Superette.


Date: 25/02/24

Time: h 10:30 – 14:00

The brunch will be confirmed upon reaching the minimum number of participants. If cancelled, participants who have already paid will be refunded via the same payment method. Any cancellation will be communicated via email one day before the scheduled event.