Alto-Shaam Provides Solution for Popular Tapas Restaurant Fighting for Space and Slowed Down Production
By Siti Zawani
Arguinzoniz’s produce is so fresh that some of it comes from his own back garden, yards from the restaurant. He recently purchased eight buffalo, which graze in a field overlooking the village, alongside chickens and homemade chorizo that hangs outside his house. He produces fresh buffalo mozzarella daily, to serve alongside goat’s milk butter and other snacks.
