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Territory and Seasonality

Our cuisine is deeply rooted in the local area and seasonality, with a strong focus on products from our farm and neighboring areas, including some in lower Piedmont.
We bring locally sourced and locally sourced ingredients to the table: fresh vegetables, select meats, local basil, and home-grown fruits, such as apricots.

The flavors of tradition

Our menu celebrates traditional peasant recipes, with simple and authentic dishes that vary seasonally.
The appetizers showcase vegetables in a variety of ways: cooked, raw, in savory pies, or creatively prepared.
This is followed by a wide selection of focaccias, cheeses, and local cured meats.
For first courses, we offer specialties such as our lasagna, trofie with pesto, ravioli filled with meat or vegetables, seasoned with butter and sage, or the traditional “u toccu.”
For second courses, we offer a carefully selected selection of meats: rabbit, chicken, roasts, ossobuco, boiled meats, and tripe.

Each course reflects the authenticity of traditional flavors, combined with the pleasure of sustainable, quality-conscious cuisine.

Fave e salame accompagnati da formaggi assortiti serviti nel nostro dehor

The Halls

Dining takes place in two cozy, intimate dining rooms, warmed by a traditional stove in the colder months. The simple yet refined atmosphere is ideal for enjoying authentic local flavors in a quiet, family-friendly setting.

During the summer, meals are served on our pleasant outdoor terrace, always well-ventilated and surrounded by aromatic plants that create a natural barrier against insects. This corner immersed in nature offers a relaxing and cool atmosphere, perfect for al fresco dining on summer evenings.

The Agricultural Company

On our farm, we passionately grow authentic produce for our kitchen and direct sales to our customers. We follow the natural cycle of the seasons, sowing and harvesting vegetables and fruit that guarantee freshness and quality.
In the spring, we prepare the land for planting potatoes, onions, and herbs, which we harvest in the summer. During the warmer months, we plant vegetables such as fennel and cabbage, ready for the autumn harvest. Our fruit trees, including apricot, plum, fig, cherry, and black cherry, provide us with valuable ingredients for homemade jams and preserves.
We also produce our own extra virgin olive oil, obtained from our farm’s olive trees, which is used to season our dishes and is available for purchase. We also collaborate with a local farm that produces honey, propolis, and pollen sustainably, without the use of artificial sugars for the bees’ winter feed.