About
The restaurant's philosophy revolves around sustainability and minimizing negative effects on the environment.
To achieve this, they utilize methods such as fermenting, marinating, and maturing fish to not only enhance local ingredients but also reduce waste. Chef Simone Ciuffetelli, who was born in 1993 and has international experience working with chefs Neil Perry and Ben Sherry in Melbourne, made the decision to settle in his hometown of L'Aquila. Together with his wife Roberta, they established Førma Contemporary restaurant, where they focus on utilizing seasonal ingredients and promoting food consciousness through their modern dishes that draw inspiration from Northern European cuisine.
