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Organic Restaurant

ADRIANA AND MARIA TERESA'S PASSION FOR COOKING CAME FROM THEIR MOTHER, CATERINA, A PRIMARY SCHOOL TEACHER ALL HER LIFE, WHO GATHERED RECIPES WHEN COOKERY BOOKS WERE A RARITY. SHE WAS CAREFUL ABOUT DOSES AND QUANTITY AND LOVED TRYING NEW DISHES ALL THE TIME.

She cultivated her vegetable garden with a system which is now called organic and produced tasty sweet smelling vegetables every season. She cooked according to the season and used everything she picked from the garden never hasting a bit.

When we grew up and left home to live far away, her vegetable garden represented a gold mine to us when she sent us back to the city loaded with her fresh produce every weekend.

We learnt everything from her. How and when to sow, to choose the right variety for the ground, not to contaminate the land where we live.

We learnt to pick fresh herbs just before using them in the kitchen and to decide what to cook only after having a walk round the garden.

We have learnt to appraise the typical dishes of our family tradition and to discover for ourselves new and interested dishes from other culinary cultures and not to be afraid to try them, to taste everything and their matching.

We have learnt not to make our food too heavy by using too much fat, to put simplicity first, to choose top quality meat and vegetables, and cook without masking with too many ingredients.

We make and bake our own bread in a wood oven, make sauces, pasta, cakes and ice-cream. Everything we serve in fact is made fresh by us at home.

We gather fruit from our orchard, of 350 trees, to make jams and fruit in syrup for our guests’ breakfast and for our fillings for wonderful cakes and desserts which are always on our menu: trifle, English soup full of our fruit, custard and cream whipped just before being served.

Another of our specialities is "anchovies coated in hazelnuts", a recipe from Piedmont middleclass kitchens of long ago.

From our vineyards, we produce our three wines: La Caterina (pure Barbera), Suran (blend of Nebbiolo and Bonarda grapes), The Vine of Pasqual (blend of Barbera and Freisa grapes).

On weekdays, ask for the picnic basket.

We will guide you through amazing trails,vineyards, woods, Roman churches and other wonders.

REFERENCES

Slow Food Selezione Guida Michelin 2015 Ospitalità italiana Terranostra agriturismo.it

INFO

The restaurant is open to booking only every evening from Monday to Saturday and Sunday lunch.

On Sundays we have a couple of animators to amuse children

Cost of lunch or dinner from 25,00€ to 35,00€.

The restaurantThe vineyardsThe verandahOur cakes