Last Touch Delivery is by design!

If the eye wants its share, then prepare to feast your eyes when you order the delicacies of this new project at home.

It starts from Milan Last Touchthe delivery with menu designed by food designersan effective solution that allows dishes to be eaten at home that are designed to be completed before being eaten. Not a 'remedy' to current regulations, but a new way designed for all those who have little time to dedicate to cooking or who want to impress their guests.

Not a restaurant which also does delivery therefore, but it is a true creative workshop where food is prepared to be consumed at a distance of place and time.
You choose, you order and you experience the pleasure of completing at home or in the office, in very few minutes and at the last minute, what you want to eat for lunch or dinner.
For lunch at home or in the office, for dinner alone or with friends, Last Touch offers the ideal solution for every situation.

The idea of joining two 'distant' kitchens is by two award-winning food designers, Paolo Barichella and Mauro Olivieri. A delivery of design thanks to specific preparation techniques and special methodologies involving two different preparation and finishing times.

A wide variety of innovative yet simple and tasty dishes that can be easily 'finished' with equipment in any kitchen, from frying pans to microwaves.
By ordering on the site of Last Touch www.ultimotocco.it you can choose risottos, pastas, piadinas, appetisers, desserts with affordable prices and always available not according to the menu of the day.

The menu offers numerous risotto variants (alla milanese, with mushrooms and truffles, with asparagus, alla trevigiana) made exclusively with top-quality Carnaroli rice, 100% Italian and certified by the Distretto Rurale Riso e Rane del Parco del Ticino, cooked, moisturised at low temperature and blasted grain by grain.

The pasta selected and packaged is of the highest quality, made only with fresh Italian eggs from free-range hens or with bronze-drawn semolina. From stuffed agnolotti, to garganelli, to spaghetti alla chitarra, all combined with traditional Italian sauces supplied separately in bags or in sac a poche.

Tocs, small neutral pastry baskets (neither salty nor sweet) to be filled with tasty natural and vegetable fibre-based creams, are ideal for an appetiser or a special meal with strong flavours, from parmigiana to caprese to roast. Unprecedented toppings for PiaDesign used as edible dishes, reinterpretations of recipes such as carbonara or with Genovese pesto or roast sauce.
Absolute novelty the aperitif the 'deconstructed' Aperol Spritz: Prosecco Mionetto Sergioin an exclusive 37.5 cl format, to be enjoyed with spoons of finger food filled with Jelly Aperol and decorated with natural orange peel. I DesignDessert to be finished with tasty toppings, allow for a sweet and relaxing end to evenings such as delicious chocolate pralines to be filled with Aperol, mojito or oak barrel-aged grappa gels.
There is also a small selection of white and red wines in practical oneglass format (dose glass) to go with the dishes.
All of these can be ordered from 11.00 am to 8.00 pm, and the food can be kept in the fridge for up to two to three days and eaten when you want, without the anxiety of having to order them at the last minute when you are already hungry. They arrive at your home or office via Glovo in single-serving bags or in a fully recyclable or reusable polypropylene container.
Ultimo Tocco is a project by Slice me Srl, an innovative startup dealing with R&D and Food Innovation created to develop contemporary and future-oriented food business and formats. The startup was founded in May 2019 by Simone Lioci, Mauro Olivieri and Food Lifestyle Srl, another innovative startup reporting to Food Designer Paolo Barichella, to shape innovative and high value Food Design projects
Paolo Barichella and Mauro Olivieri, who since 2006 together with Ilaria Legate, Marco Pietrosante and Francesco Subioli formed a team that came together under the brand name 'I Food Designer', say of their new project: 'we felt this was the most opportune moment to create Ultimo Tocco, after having observed that during the lockdown period many restaurants, in order to try to withstand the blow caused by the pandemic, had distorted their model by improvising take away and delivery solutions. The same restaurateurs who had rightly always maintained that quality only exists if you produce express dishes that are consumed in the shortest time from the chef's hands to the customer's table. If design is the art of using science with ingenuity and creativity, we Food Designer we strive to ensure that these principles can also be applied in the food sector. Food Design means proposing effective food solutions in a context where the product is functional to the user's needs in different moments and consumption situations. Food technology must be the basic material for the Food Designer who observes, evaluates the new contexts, the new needs generated by the long term and the effects caused on society and its habits and foresees different scenarios, new environmental variables, new needs, constraints and lifestyles with the aim of designing and implementing new models. In short, conscious design of contexts, interfaces and functional tools, complementary to the act of eating, which can often consist of the food itself'.