In the kitchen: Valeria
My cooking involves study and research. For me, to study means to discover again the wonders of a culinary tradition with ancient roots, handed down by mothers and grandmothers; it means to learn new techniques.
Research means to find inspiration for new experimentation, to create innovative combinations, paying special care for seasonality.
For me, cooking is passion and love.
I love the wild herbs growing around our home and in the nearby woods. I love desserts and I love my two specials: the chamomile and the fir honeydew “semifreddi”.
BREAKFAST
We like to add special value to the beginning of the day, with a rich, nutritious and seasonal breakfast.
Homemade cakes, bread, crispbread, fruit marmalades, cheese and cured meats chosen with care among our friendly group of small producers. This is our way to say: “Good morning!”
Bread
The smell of freshly baked bread… Do you know it?
Making bread requires dedication, knowledge and passion: we love making bread!
Our bread is made with sourdough starter, stone-ground whole grain flours, rich in fiber, flavorful and baked in a wood oven after a slow leavening.
We are open from March 30th to November the 1st
Lunch on Saturday and Sunday only with degustation menu
Dinner every evening with degustation menù and a la carte menus
We are open from April 8th to October 15th
Lunch on Saturday and Sunday only with degustation menu
Dinner every evening with set and a la carte menus
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