I really liked philosophy, and if I hadn't lived here since childhood (my mother and my aunt renovated this farmhouse when I was four), maybe I would have gone that way.

But when you grow up near a vegetable garden from which a thousand colors, flavors, aromas arrive every day, when the eggs you eat are always of the day, when you continually see the grown-ups playing at kneading, manipulating, mixing ingredients, and making this game with joy infinite, you can feel the kitchen only in two ways: you love it or you hate it.

I fell madly in love with it.

I went to the best masters to learn how to dominate yeast, how to choose cuts of meat, how to marinate vacuum-packed foods, how to cook vegetables to preserve their colors and flavors.

But above all I wanted was to become a pastry chef, and with the help of my great teacher Luca Montersino I think I succeeded.

The passion for cooking comes from grandma caterina, an elementary teacher for her whole life. she documented when cooking books were a rarity, was attentive to doses and proportions, and loved to continually try new dishes.

She cultivated a very rich garden, with a system that today we call organic, that provided at any time of the year fragrant and tasty products. She cooked according to the seasons and used everything she collected from the garden without ever wasting anything.

Even later, when her daughters were grown up and worked far away, that garden represented a priceless wealth, and grandmother Caterina sent them home loaded every weekend.

We learned everything from her, to cultivate, to choose the most suitable varieties for the soil, not to poison the land on which we live.

We learned to collect fresh fragrant herbs just before using them in the kitchen, and to decide what to cook only after taking a tour in the garden.

We have learned to enhance the dishes of our personal tradition, but also to make our own the most interesting discoveries among other gastronomic cultures, not to be afraid to try, to taste any food, to objectively evaluate all the flavors and their combinations.

We have chosen not to weigh down our dishes with too much fat, to prefer simplicity, to always choose top quality meats and vegetables and cook them without confusing the flavor with too many ingredients.

We bake white and wholegrain sourdough bread and prepare homemade sauces, pasta, desserts, ice cream and everything we bring to the table.

From the orchards of the estate we get the fruit for the jams that we serve for breakfast, and for the compote that we use to prepare an amazing dessert that is never missing in our menu: the Trifle, English soup rich in fruit, custard and fresh whipped cream.

Another of our specialties are anchovies with hazelnut sauce, an ancient dish of Piedmontese bourgeois cuisine.

From the company's vineyards, we produce our three wines: La Caterina (a pure Barbera), Suran (Bonarda di Cisterna d'Asti), La Vigna d'Pasqual (a blend of Nebiolo, Merlot and Freisa grapes).

Only on Saturdays and Sundays, to experience the ritual of Piedmontese family lunch..

Grandmother was waiting for us all in the old farmhouse, sometimes we were in a good mood, sometimes less, sometimes the stove was on, sometimes the windows were open, but what was never missing were the anchovies in greenery, the Russian salad, the home made pasta with tomato sauce, meat from courtyard cooked slowly in the oven of the stove, summer or winter, the salad dressed with a lot of vinegar and the chocolate “zuppa inglese” to end.

A lot has changed since then, but somehow we still are inspired by those moments when we build the Sunday menu.

Now the anchovies are topped with a white hazelnut sauce, our home made pasta is certainly better than grandma's watery ones, the meat cooks with a proper heart thermometer, and the trifle has fruit inside, but the intent is the same: to collect the people around a table, serve them good food, make them feel at home, don't weigh them down, sometimes surprise them, listen to them.

There is no set menu here, what decides what we cook is our garden, the climate, the season.

You will not be spoiled for choice, you just have to sit down and enjoy what we have prepared for you every week. But if something you don't like or can't eat, tell us in advance and you'll still have a delicious lunch

For your children, we have thought of a menu that meets their taste, faster so that they don't waste too much time at the table.

COST: See Prices

And during the week?

Ask for a light lunch.

We will prepare three gourmet sandwiches, accompanied by a drink, fruit or ice cream.

You can enjoy them on a rug on the lawn in pure "country trip" style, or comfortably seated around a table in the shade of a maple.

Do you prefer a rich salad with all the vegetables we have collected in our organic garden?

Or would you like a nice plate of pasta to regenerate the energy lost in the pool?

The choice is yours. Tell us after breakfast what you prefer.

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From Tuesday to Saturday we serve dinner, in four different versions that you can choose when booking:

• The countryside dinner, a full four-course meal
• The rich dinner, a complete five-course meal
• The very rich dinner, a complete six-course meal
• The festive dinner, a full seven-course meal

We are closed on Sunday evening and Monday evening.

We can recommend you excellent places where to try other cuisines.

The reservation is needed. We serve dinner from Tuesday to Saturday, and lunch on Saturday and Sunday.

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How many times have you had the intention of inviting your friends but you just do not believe in your abilities?

From Tuesday to Thursday it is possible to follow, upon reservation, a cooking course lasting about three hours, in which you will be accompanied step by step in the creation of a complete menu.

In addition to the preparation of the dishes, you will learn to manage time, to organize and plan work, to use tools efficiently.

You will discover that the kitchen can be a place where you have fun and give free rein to your creativity.

COST: See Prices