Success stories
Sommelier Roberto, the youngest of the three
brothers, is a true connoisseur of wine and the custodian of Casa Sgarra’s cellar, which holds more than 600 labels. He serves as the bridge between the kitchen and the dining room, overseeing every detail of the service and expertly guiding guests through each glass. Te cuisine at the Michelin-starred restaurant
strikes a delicate balance between innovation and tradition. Each dish tells a visual and emotional story, brought to life by an array of carefully curated tableware – irregular shapes, textured surfaces and porcelain as light as paper. “Every glass, every plate, every piece of cutlery is part of a story we want to tell our guests,” says Felice. “If even one of these elements arrives at the table imperfect, the story is interrupted. Tat’s why we need partners who are not just suppliers, but custodians of this narrative.”
Be a part of the story Fabio Di Michele, CEO of FERV – a company that installs, maintains and services kitchen equipment – explains how this works in practice. “With the Sgarra brothers, first and foremost, there is listening. Ten there is work. Our job is not just to supply machines, but to build tailor-made efficiency.” Every detail, even washing, must meet the same standards of precision. “We cannot just install machines,” says Di Michele. “We need to guarantee continuity and reliability. Tat’s why we work with suppliers like Comenda, who share our approach and our attention to what really happens in the kitchen.” When it comes to warewashing, that means
accommodating a vast array of tableware and service requirements. “Every restaurant has specific needs: particular dishes, delicate glassware, fast turnaround times,” says Livio Brugnoli, general manager of Comenda. “Our racks are designed to adapt to these needs, guarantee protection, and ensure effective washing without compromise. Tat’s where a good result begins.” At Casa Sgarra, where every dish is a sculpture
and every glass blown, having the right rack is essential. Comenda has always designed its racks in-house and owns the molds. Tis is a deliberate industrial choice: every shape, angle, and material is born from technical knowledge and listening to customers’ needs. Tere are over 80 standard rack
44 Aliworld
Above, top: Fabio di Michele, CEO of FERV, pictured with Felice Sgarra; Right: Livio Brugnoli, general manager of Comenda
models, but if the right one isn't among that range, a custom solution will be made. “Te rack is an integral part of the result,” says Brugnoli. “It is not an accessory. It is a technical component, just as important as the machine.” Perfect washing isn’t just about the racks;
however the entire ecosystem plays a role. Casa Sgarra has chosen reverse osmosis for its machines because it eliminates the need for manual polishing, reduces damage from handling, shortens drying times and protects even the most delicate surfaces. It’s all testament to Comenda’s ability to deliver what Brugnoli calls “intelligent washing, tailor-made.” He believes the market is ready for the next phase of
washer development. “Te machine must know where it is, what it's dealing with, and adapt accordingly.”
Every glass and plate is part of a story we want to tell our guests. That’s why we need partners who are
custodians of this narrative
Felice Sgarra, Casa Sgarra
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