Our cuisine

Home made bread, cakes and yogurt go well with our honey and our jams for make tasty the breakfast that every morning we served in the garden or in the wood living room.

Don’t miss cold cuts and cheese from our neighbors, the fresh ricotta with our olive oil. Paola loves make a digestible and fragrant bread at home with natural dough.

Two nights a week, normally Monday and Friday, our guests can reserved the dinner. The season will write the menu: nettles, wild asparagus and other fresh herbs sticking to the first warm days of Spring enrich risotto, orzotti, creams and tasty omelettes. Asparagus in white, produced in the area and renowned for their flavor, are transformed into pies, puddings, pancakes.

Summer dishes bursting with colors: the red of the tomato soup that with the proper oil house and a basil leaf becomes even more delicious, the purple of grilled eggplant, stuffed with Parmesan cheese, marinated in herbs, yellow sweet and sour peppers, stuffed, au gratin, orange melons hugged close to the finest ham S. Daniele.

With the first cold AUTUMN we turns the fireplace and Alessandro prepares polenta on spolert that goes well with cheese , then the pumpkin becomes queen of the table and the new oil offers the best.Finally the dessert never fails: Chocolate cake, Mascarpone Cream, Apple pie, Honey semifreddo and other delicacies that will be hard to resist.

Our guests who require vegetarian or special diet are welcome and Paola will be pleased, whenever possible, to adapt the menu to their needs.

… La terra tutt’intorno
che matura contenta.
I lampi gialli delle cavolaie
fra le fragranti stecche della vigna.
Il profumo del pane,
come parola di re,
a ogni settimana…

R. Piumini “La Casa del tempo”